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Chester was the first to pioneer this wine style in McLaren Vale. He experimented with this luscious style of dessert...Read more...
Food Pairings for D'Arenberg Riesling Mclaren Vale the Noble
Chester was the first to pioneer this wine style in McLaren Vale. He experimented with this luscious style of dessert wine in his first year as winemaker here at d’Arenberg in 1984 after a degree in Oenology at Roseworthy Agricultural College and a stint traveling around some of the winemaking districts of France. The Noble Riesling came about as a result of a series of viticultural coincidences in the vineyard which causes the mould ‘Botrytis Cinerea’ to grow on selected grapes and areas of the vineyard which have been subject to humid conditions. Generally, this is the result of geography and indeed some of our best botrytis fruit comes from friends and neighbours vineyards which are very low lying. The harvest date is critical – too late and the fruit can become washed out, too early and the fruit will not have fully developed the degree of Botrytis Cinerea which we require. Harvesting occurs up to three times over the vineyard depending on the site. We need fully infected bunches and berries, and this is pressed and fermented at the winery. Typically this is the last parcel of fruit that the cellars receive - as late as July in some years. The fermentation is typically fraught as the high sugar content of the fruit can sometimes inhibit the yeasts from initiating the fermentation. There are some vintages when we have received parcels of Botrytis affected Semillon or Gew�rztraminer. Hence we have periodical releases of Noble Semillon and Noble Traminer Riesling. Chester's Tasting Notes: The Noble Riesling typically exhibits ripeness and richness of flavour and an overall intensity which, combined with balancing acidity results in a rare wine with extraordinary characters of lemon, peach, tropical citrus and honeysuckle, as well as quince, cumquat, marmalade and dried apricot characters. Serving and Cellaring Suggestions: Serve Chilled below 8 �C. now or over the next 2-12 years with fruit, delicate seafood and with pate or oysters, as a dessert by itself or with almonds and bleu cheese.
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