2019 Riesling Lab

Celebrating the spirit of experimentation each year, our Riesling Lab has emerged as a fun opportunity for our cellar crew to geek out over our beloved variety. 

This wine has a deep yellow hue, pouring with a noticeable viscosity in the glass. Aromas of white orchard flowers, pink lady apples and dried banana chips. Rich Spring honey and ripe apricot feature on the palate, highlighting the opulence of this year's Lab. 

The 9th release of this experimental wine saw the “hard pressings” (when we press a little firmer into the grape skins to extract a more textural juice) of all of our Riesling blocks kept separate and fermented wild in old oak puncheons and barriques.

We reserved a portion of the juice for our visiting winemaking interns to trial five different yeast strains and three different acidity levels with to see how the lowering of pH would express with hard pressings juice. The fermentations in barrel were arrested when balance was achieved, while the trial lots were allowed to ferment dry to see how the added variable additions, conducted by our interns evolved. The wine was then assembled after three months on lees and bottled in late February of 2020.

TECHNICAL INFO

Varietal: 100% Riesling
Alcohol: 12.4%
Residual Sweetness: 21.3 g/L
pH: 3.55
Total Acidity: 7.8 g/L

ACCOLADES

90 POINTS - David Lawrason, Wine Align.com

VINTAGE NOTES

Our 2019 growing season was not without its challenges. Winter started unusually warm and dry but took a turn late in the season with sustained temperatures below -20 C arriving in February. Vines suffered from a range of winter damage. As a result, drawn out and uneven bud break was evident in several of our vineyard pockets. Conditions turned more favourable in May allowing delayed shoots to catch up. However, rain set in towards the end of June and periods in July, keeping the vineyard team on their toes regarding crop protection and canopy work.

A warm and dry August gave us ideal ripening conditions and set us up for harvest to begin on schedule.Despite the struggles during the growing season the first grapes destined for sparkling base were picked on September 5th in perfectly healthy and ripe condition. Dodging rain showers throughout the rest of September, harvest continued until early October when the first frost caused the vine canopy to drop and us to bring in the remaining parcels of fruit. Although yields are shy from 2019, the wines have so far emerged as beautifully nuanced with restrained alcohols and purity of fruit.