2016 Framingham "Select" Riesling Marlborough (Previously $20)

SKU #1297192 97 points Bob Campbell

 A great example of the Select style with exquisite fruit and acid tension. An exciting wine offering a contrast of flavours from very ripe, but not botrytis affected, grapes to more citrus, lime and floral characters. Should age superbly.

K&L Notes

Made from select fruit picked at advanced ripeness but free from botrytis to isolate the clean, juicy, bright citrus flavors. A spatlese style wine balancing beautiful ripe, sweet fruit with searing acidity and delicate mineral underpinnings. This wine is just ultimately drinkable -- low alcohol, refreshing, mouthwatering deliciousness. (Ryan Woodhouse, K&L NZ wine buyer)

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Staff Image By: Stefanie Juelsgaard | K&L Staff Member | Review Date: 4/19/2017 | Send Email
A truly delicious Riesling that possesses a near perfect blend of juicy sweetness and crisp acidity. It is fresh and zesty and incredibly easy to drink thanks to the later harvest pick that adds character, depth, and a higher residual sugar. Andrew Hedley is the master of Riesling in New Zealand, making wines ranging from bone dry to dessert, and this sweet spot right in the middle is my absolute favorite. This is one I'd be happy to have any night of the week all year round.
Top Value!

Staff Image By: Sarah Covey | K&L Staff Member | Review Date: 4/18/2017 | Send Email
Oh, how I love a good off-dry Riesling! Apricot, citrus zest, and Bartlett pear, sweet but not cloying, with fabulously balanced acidity- and 8.5% alcohol. Helloooooo, summer!
Top Value!

Staff Image By: Heather Vander Wall | K&L Staff Member | Review Date: 4/14/2017 | Send Email
Framingham's "Select" Riesling is possibly the best wine in their production. I love this wine--it's a perfect balance and expression of Riesling that is neither too austerely acidic nor too cloyingly sweet. It is made in a "Spatlese" style, with slightly later harvest, and some residual sugars, yet it is still very crisp and fresh, with no botrytis influence. Rather, you have the pure fruit flavors of apricot, candied tangerine peel, and ripe honeydew in the forefront, with clean, stony mineral notes and fresh grapefruit acidity in the backdrop. Perfectly composed, and well-structured for the long-haul in terms of aging.

Additional Information:



- While the rest of the world has often misappropriated the name--Welchriesling, Riesling Italico, Gray Riesling and Emerald Riesling are all names applied to varieties that are NOT Riesling--this exceptional German varietal has managed to maintain its identity. Perhaps its biggest claims to fame are its intoxicating perfume, often described as having honeyed stone fruit, herb, apple and citrus notes, and its incredible longevity - the wines lasting for decades. Aged Rieslings often take on a distinctive and alluring Petrol-like aroma. Within Germany, the grape seems to do best in the warming slate soils of the Mosel-Saar-Ruwer. Other German regions that turn out great Rieslings include Pfalz, Rheingau and Nahe. German Rieslings are made in a range of ripeness levels. The top wines are assigned Prädikat levels to describe their ripeness at harvest. These are: Kabinett, Spätlese, Auslese, Beerenauslese, Eiswein and Trockenbeerenauslese. Riesling has also achieved acclaim in France's Alsace, the only region in that country where the grape is officially permitted. Alsatian Rieslings are typically dry and wonderfully aromatic. Austrian Riesling is also steadily gaining praise and fine Riesling is also produced in Italy's Alto-Adige and Friuli, in Slovenia and much of Central and Eastern Europe. In the New World its stronghold is Australia, where it does best in the Eden and Clare Valleys. It is also planted in smaller amounts in New Zealand. In the US, winemakers are eschewing the syrupy sweet versions of the 1970s and 1980s, instead making elegant and balanced wines in both California and Washington State.

New Zealand

- New Zealand is an extremely diverse wine-growing nation. The long history of producing wine started in the 1830s with wineries such as Mission Estate (1850) and Te Mata Estate (1896) still producing wine today. The two islands hold a multitude of different growing climates ranging from warmer areas such as Hawke’s Bay to very cool regions such as Waitaki, and Awatere. Most regions are defined as Maritime with the exception being Central Otago that has a moderate Continental climate with the high elevation creating dramatic diurnal swings in temperature. The plethora of grapes grown in New Zealand reflects this diverse microclimate make up. Everything has a place here, Bordeaux varietals and Syrah in Hawke’s Bay, Chardonnay and Pinot in Nelson, Pinot Noir and Riesling in Central Otago , aromatic whites in Waipara and pretty much everything you can imagine in Marlborough. New Zealand is also one of the “greenest” wine producing nations on earth (94% of wine certified sustainable in 2013) with a strong focus on organic and Biodynamic farming.