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Sheldrake Point Riesling 2012

Winemaker's Notes:

On October 28 & 29, 2012, 11.3 tons and 1.8 tons of Riesling grapes were hand-harvested from, respectively, Sheldrake Point’s R2 and R3 vineyard blocks and presented a harvest chemistry of 20.5 Brix, a TA of 9.2 g/L, and a pH of 3.15. The fruit was carefully sorted and the best grapes were selected, then crushed, destemmed, and pressed in the Bücher press in two lots on two days. The pressed juice settled for 3 days. Fermentation lasted for 50 days and stopped at 0.3 Brix. The wine was racked off the fermentation lees 2 weeks after the fermentation was stopped and the wine was cold stabilized. To enhance the aromatics of the wine, additional Riesling wine (~40%) was blended in along with 2% of Sheldrake Point’s 2012 Gewurztraminer.

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3.2742857142857 5 0.5
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Member Reviews for Sheldrake Point Riesling

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Snooth User: mjletts
77215197
3.00 5
Vintage: 2005 06/27/2008

Three glasses


External Reviews for Sheldrake Point Riesling

External Review
Vintage: 2011 04/18/2013

This has a tangy feel, with pippin apple, fennel, lime and pear skin notes that show good cut through the focused finish. Drink now through 2013.


External Review
Vintage: 2011 04/18/2013

Scents of tangerine and parsley give way to broad, clean, golden apple flavors. The tension comes from an herbal top note. This has plenty of invigorating energy to serve as an aperitif.



Tasting Notes:

Aromas of honey tangerine and white peach with ripe tropical citrus and orange blossom leads to a balanced, clean finish.

On October 28 & 29, 2012, 11.3 tons and 1.8 tons of Riesling grapes were hand-harvested from, respectively, Sheldrake Point’s R2 and R3 vineyard blocks and presented a harvest chemistry of 20.5 Brix, a TA of 9.2 g/L, and a pH of 3.15. The fruit was carefully sorted and the best grapes were selected, then crushed, destemmed, and pressed in the Bücher press in two lots on two days. The pressed juice settled for 3 days. Fermentation lasted for 50 days and stopped at 0.3 Brix. The wine was racked off the fermentation lees 2 weeks after the fermentation was stopped and the wine was cold stabilized. To enhance the aromatics of the wine, additional Riesling wine (~40%) was blended in along with 2% of Sheldrake Point’s 2012 Gewurztraminer.

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400.2 cases produced.

Closure: Cork

Wine Specs:

Alcohol: 11.5% pH: 2.96
Sugar: 2.4 grams per liter Total Acidity: 8.6 grams per liter

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