2023 Butcher’s Hill Cane Cut Riesling 375ml
Aromas of manuka honey, poached pear, and lime blossom on the nose, with candied peach, crème caramel, and lemon meringue following on the palate. A lovely balance of residual sugar and acid keeps things luscious, but not cloying, with superb length on the finish.
- Volume:
- 375mls
- Alcohol:
- 8.6%
- pH:
3.05
- Acidity:
10.3 g/L
- Maturation
5 months on fine lees
- Closure
- ScrewCap
The 2023 growing season started with budburst in September and continued with flowering in November. This year, we experienced a lot of wind and rain during flowering which makes for very challenging conditions. Between October and December 2022, there was 230mm of rainfall at both of our vineyard sites. It resulted in poor fruit set, and an overall reduction in yield for the season. Late December saw the rain disappear, leading away from the La Nina weather pattern and towards a drier, warmer El Nino period. It was a mild summer with no extremes of heat, whilst remaining warm. This is great for steady and slow development of flavour, acid, sugar, and tannin. All the elements that make for great quality wine.
The Butchers Hill Vineyard located in Richmond at the historic Belmont Lodge was established in 2003. The vineyard is a prominent feature to the Richmond landscape as it protrudes from the borders of the town. The steep north facing slope of this site starting from 30m-100m above sea level means that it receives some very long sunlight hours, protection from cold southern winds and increased drainage of soils. The ferricrete attribute of the soils not only hold heat and water longer as they are darker but the iron oxide also interacts with the production of flavonoids in the fruit and typically produces wines that are complex and robust. There are currently 6ha of vine planted on this property in total.
Whole bunch pressed with juice then returned over skins and soaked for 24 hours. This process was repeated again for a total of three pressing cycles and skin soak to extract more sugar. An inoculated ferment (TXL strain). 5 months maturation on fine lees in stainless steel prior to bottling.
Aromas of manuka honey, poached pear, and lime blossom on the nose, with candied peach, crème caramel, and lemon meringue following on the palate. A lovely balance of residual sugar and acid keeps things luscious, but not cloying, with superb length on the finish.
