2013 Misha's Vineyard "Lyric" Riesling Central Otago
Brilliant light straw-yellow colour with slight green hues, pale edged. This has a very soft and gently full nose with beautifully interwoven aromas of lime fruit with nuances of talc which are melded with layers of delicate flinty barrel-ferment notes. This has detailed, mineral and chalky complexities that exude exotic interest, and the bouquet is quite complete. Dry to taste, the palate is very finely poised with a tight and refined core of chalky minerals and flint entwined with lime fruit, along with a suggestion of talc and sherbet. The acidity is soft but thirst-quenching, and the palate flows with good drive and linearity to a long, near austerely textured finish lifted by lime and floral elements. This is a beautifully textural, dry Riesling with delicate flinty complexities. Serve as an aperitif and with seafood over the next 5+ years. Hand-picked, 41% wild fermented in seasoned French oak to 13.0% alc. and 5.5 g/L RS, TA 8.7 g/L and pH 3.10. 306 cases made.
Small production wine made from hand-picked fruit 74% of which was fermented in stainless steel tanks to retain varietal purity while the rest was fermented in old barrels to contribute toward texture and complexity. Dry but certainly not austere Riesling in an Alsace style with lime, apple and obvious mineral flavours. The wine has fruit power, weight and structure from good use of skin contact. Impressive wine with the potential to age well.
An outstanding dry riesling. Pristine and pure, displaying delicate aromas of lemon/lime zest, white peach and floral with a hint of flint. It is mouth-watering and racy yet silky and flowing. Very promising. At its best: now to 2023.
Winemaker's Notes: "A dry Riesling with aromas of baked apple, lime zest, rose petal and spice which are all combined with a fresh oyster shell complexity. The palate is focussed, yet gentle and rounded then fiishes with a crisp mouthwatering lemon citrus brightness. The hand-picked fruit was whole bunch pressed, but was given a few hours of initial skin contact before being pressed to tank for settling. The majority of the juice was then cool fermented to dryness in stainless steel to retain varietal purity. The remaining portion was allowed to undergo spontaneous ferment in older French oak barrels in order to add more complex mineral/flint characters to the wine. A tiny portion of natural sweetness was retained in the wine to avoid it being too austere but the wine is still classified as a dry style."