Our Riesling Lab has emerged as a Tantalus fan favourite and a fun opportunity for our winemaking team to geek out in the cellar each year with wild ferments, neutral barrel use and higher residual sweetness.
Deep golden color, this wine shows a wonderfully wild aromatic profile with jasmine and roasted pineapple juxtaposed by grapefruit and Meyer lemon.
The palate is round and viscous and all about texture, a result of time spent in neutral barrel with extended lees contact. Apricot jam, grapefruit skin and fresh squeezed lemon, give way to ripe Gala apple and honeycomb. True to our flagship Rieslings a lovely, bright acidity carries this wine through with great length.
Made from the “hard pressings” (when we press a little harder into the grape skins to extract a more textural juice) of a handful of parcels of our Riesling blocks, native yeast ferments took place in old, French oak barrels, giving the wine a layered combination of flavours and texture.
The 2016 growing season started off quickly. Budbreak was record breaking and the ensuing Spring growth was rapid. Despite the early start to the season, cooling summer rains soon arrived and slowed growth down to a more normal pace.
Late summer and early fall turned warm and sunny once again, but with cooler than usual evenings the fruit was able to ripen evenly despite the warm daytime temperatures. The 2016 harvest kept us on our toes with a long, drawn out ripening phase and gave us one of the longest harvest windows to date.
With a series of warm growing seasons behind us, our dedication to thoughtfully promote a healthy, balanced vineyard is paramount. Organic nutrient additions and precise canopy and irrigation management all play a vital role. In addition, we continue to farm as sustainably as possible – without the use of herbicides or pesticides. Our honey bee apiary is thriving and we’re amazed at the diversity of resident species that can be found on our property – a true testament for us to the health of our site.