Forrest Estate Riesling Marlborough Botrytised 2006

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Winemaker's Notes:

This is a delicious dessert wine, straw in colour with fabulous citrus aromas and an unctuous sweet palate. The nose ...

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See John Forrest (Forrest Estate Winery) in our Meet-the-Winemaker video series (#25): www.debramasterofwine.com Read more

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Suggested Recipe Pairing presented by
Coconut Rice Sweet Potato Cheesecake

RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.

View Recipe


User Reviews for Forrest Estate Riesling Marlborough Botrytised

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Snooth User: Debra Meiburg MW
6836507,588
0.00 5
01/23/2011

See John Forrest (Forrest Estate Winery) in our Meet-the-Winemaker video series (#25): www.debramasterofwine.com


Winemaker's Notes:

This is a delicious dessert wine, straw in colour with fabulous citrus aromas and an unctuous sweet palate. The nose is intensely Riesling in character; alive with the scent of limes, mandarins, tangelos and just a hint of apricot. The palate has the botrytised derived aromas of honey and toffee. Silky smooth and sweet, yet beautifully balanced by its low pH and high natural acidity the wine makes appealing drinking now but will also cellar well. Winemaker's Vintage Report Vintage 2006 was a vintage very much influenced by a lovely warm early summer resulting in an early veraison and then a cooler March-April vintage period which slowed ripening and allowed time for that all important flavour development. Without doubt the easiest vintage we have experienced for many years with superbly ripe fruit across the entire range of grape varietals. Forrest Estates 2006 Botrytised Riesling is drawn from three vineyards located throughout the Wairau Valley. Whilst all have distinctly different terroir they do however all share the common character of possessing very free draining, devigorating soil types. This common character was absolutely critical in achieving vine balance and restricting crop load to maintain premium wine grape production. The perfect vintage climatic condition allowed us to selectively harvest small parcels of fruit when we judged their flavour profiles to be most desirable. Each parcel was then fermented separately and gave us an abundance of choice in blending Dr John Forrest Winemaker/Owner Harvest Dates 20th April to 10th May Brix at Harvest 35 - 40 Analysis at Bottling pH 3.08 T.A. 8.7 g/l Residual Sugar 215 g/l Alcohol 9.0 % Viticultural Practice Planting density: 2.8 x 1.5 metres Trellis systems: 100% Vertical Trellis Yield: 4.4 tonne/ha Canopy management: Trimmed x 2 Leaf plucked x 1

This is a delicious dessert wine, straw in colour with fabulous citrus aromas and an unctuous sweet palate. The nose is intensely Riesling in character; alive with the scent of limes, mandarins, tangelos and just a hint of apricot. The palate has the botrytised derived aromas of honey and toffee. Silky smooth and sweet, yet beautifully balanced by its low pH and high natural acidity the wine makes appealing drinking now but will also cellar well. Winemaker's Vintage Report Vintage 2006 was a vintage very much influenced by a lovely warm early summer resulting in an early veraison and then a cooler March-April vintage period which slowed ripening and allowed time for that all important flavour development. Without doubt the easiest vintage we have experienced for many years with superbly ripe fruit across the entire range of grape varietals. Forrest Estates 2006 Botrytised Riesling is drawn from three vineyards located throughout the Wairau Valley. Whilst all have distinctly different terroir they do however all share the common character of possessing very free draining, devigorating soil types. This common character was absolutely critical in achieving vine balance and restricting crop load to maintain premium wine grape production. The perfect vintage climatic condition allowed us to selectively harvest small parcels of fruit when we judged their flavour profiles to be most desirable. Each parcel was then fermented separately and gave us an abundance of choice in blending Dr John Forrest Winemaker/Owner Harvest Dates 20th April to 10th May Brix at Harvest 35 - 40 Analysis at Bottling pH 3.08 T.A. 8.7 g/l Residual Sugar 215 g/l Alcohol 9.0 % Viticultural Practice Planting density: 2.8 x 1.5 metres Trellis systems: 100% Vertical Trellis Yield: 4.4 tonne/ha Canopy management: Trimmed x 2 Leaf plucked x 1

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