The Divine Daughter Riesling


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The heavens have opened! The clouds have parted pouring sunlight and life into this stunningly provocative lady. Classy and distinctive from first to last sip.

Richly perfumed with wisps of white peach, lingering hints of honeysuckle and citrus. Tempting features, fully developed, this lively lady’s captivating form will leave you longing for more. She will, if given the chance, blossom and mature.

Divine Daughter Riesling 2009

Vintage Notes

  • Harvest Date: 12th April 2009, hand harvested
  • Brix: 23.8 Brix
  • Fermentation: 50% Barrel, 50% Stainless steel tank
  • Alcohol: 11.7%
  • Titratable Acidity: 7.05 g/l
  • Residual Sugar: 26 g/l
  • pH: 2.91

  • Winemaker: Frank Manifold

Cellar Notes

The grapes were hand-harvested clean with a selected balance of 20% Botrytis fruit for added depth and complexity. The juice was clarified and racked to a barrel and tank and inoculated with cultured yeast for fermentation. Once perfect balance was achieved the wine was cooled and then sulphured with subsequent fining filtration and bottling to retain as much freshness and vibrancy as possible. 

Tasting Notes

This Riesling is made in the style of a German Kabinett with low alcohol, vibrant acidity and natural residual sugar. This fresh, forward and fruity wine displays elegant Waipara Riesling spice with a subtle mandarin spray undertone. The palate is wonderfully balanced with a crisp mineral finish. 

Divine Daughter Limited Release Reserve Riesling 2008

Vintage Notes

  • Harvest Date: 15th April & 9th May 2008
  • Brix: 20.2 & 31 Brix
  • Fermentation: Neutral Old French Oak Barriquel
  • Alcohol: 10.1%
  • Titratable Acidity: 8.03 g/l
  • Residual Sugar: 80 g/l
  • pH: 2.83

  • Winemaker: Dom Maxwell

Cellar Notes

There were two days of harvest for this wine due to the fact that a Botrytis character was desired in the finished wine. The first grapes were harvested clean with fresh acid focus and the second lot of grapes were left out to develop Noble Botrytis. After clarification both parcels were blended together to co-ferment. When balance was achieved the wine was cooled before sulphuring. The wine then spent 3 months on yeast lees before filtration and bottling.

Tasting Notes

This limited release reserve wine is made in the style of a German Auslese Riesling with low alcohol, vibrant acidity, natural balanced sugars and concentration as its focus.  Honeyed pineapple leaps from the glass with a beautiful citris Waipara spice character of tangerine peel.  The palate is seamless in it’s perfect balance between sugar and acidity.  Clean Botrytis and fresh minerality with great length leave a pleasant lingering finish.  Delicious now and will also reward the patient cellar with the confidence of screw cap.

Silver medal Alpine Pacific Wine Challenge 2014

* 5% discount for orders of 12 bottles or more. Freight/delivery costs will be added.