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Riesling Reloaded

Extremly Dry Riesling, fermented in 500 ltr puncheons for eight months. Crisp and citrisy.

Technical Notes Expand

Harvest

Hand harvested on April 8^th and 9^th, 2009. Selected fruit only. No botrytis. Hand sorted and whole cluster pressed to tanks.

Brix: 22.0

TA: 9.9g/l

pH: 2.97

Yield was very low but as the fruit was selected we don’t know how low. Any fruit with botrytis was left for our late harvest Unplugged Riesling.

Cellar & Bottling

Fermented in old 500L oak puncheons with native yeasts until completely dry. Aged on lees for 7 months before racking and bottling.

Bottled on December 17^th, 2009.

RS: ~2 g/l

TA: 7.5 g/l

pH: 2.95

Alcohol: 12.3%

Wine

The growing season of 2008-2009 was characterised by a warm summer dry early summer which gave us a good fruit set and necessitated significant crop reduction. Some early autumn rains meant there was significant botrytis in our Riesling. Our Dry Riesling is always made from fruit without any botrytis so we did a lot of sorting for a small amount of wine.

By hand harvesting and hand sorting our fruit to exclude botrytis, bird damage and over-ripe or under-ripe clusters we are aiming for purity of fruit and focus.

Riesling Reloaded is a trail to learn about fermenting and aging our Dry Riesling in large old oak barrels – we like the texture it has given to the mouth.

We rarely move our wine and when possible movements are by gravity or pressure to reduce the effect of pumping. This wine will benefit from decanting about half an hour before serving.

To ensure quality and uniformity this wine is a single batch bottled under a screw cap closure. We regard bottle and batch variation as unacceptable “things of the past”.

Organic – Since 2007 Muddy Water’s estate vineyards have been farmed organically – we will achieve full organic certification for both the vineyard and winery on October 1st 2010

Reviews

This distinctive 2009 vintage(****) was fermented and matured on its yeast lees for eight months in old French oak puncheons. An unusually dry style (2.4 grams/litre of residual sugar), it is still very youthful, but carries the dry style well, with concentrated, ripe grapefruit and slight peach flavours, showing good complexity. Tight and minerally, crisp and long, its full of promise.

Michael Cooper's Buyers' Guide to NZ Wines, 2011

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Muddy Water Winery - Waipara, New Zealand

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