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 2015

Vintage Notes

  • Harvest Date: 25th April 2015, hand harvested
  • Brix: 23.0 Brix
  • Fermentation: 100% Stainless steel tank
  • Alcohol: 12%
  • Titratable Acidity: 7.05 g/l
  • Residual Sugar: 26 g/l
  • pH: 2.91

  • Winemaker: Dom Maxwell/Gavin Tait

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 placed into a stainless steel tank after 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. 

Bronze medal Alpine Pacific Wine Challenge 2018



Divine Daughter Limited Release Reserve Riesling 2017

Vintage Notes

  • Harvest Date: April 2017, approx. 40% botrytis
  • Brix: 24.2 Brix
  • Fermentation: 100% Stainless steel tank
  • Alcohol: 13.1%
  • Titratable Acidity: 7.57 g/l
  • Residual Sugar: 72.6 g/l
  • pH: 3.11

  • Winemaker: Dom Maxwell/Gavin Tait

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 late harvest style riesling is concentrated and rich with peach and apricot skin, citrus zest, melon and orange blossom aromatics, the palate is long with frest acidity providing balance against the smooth oily texture and a touch of spice.

Bronze medal Alpine Pacific Wine Challenge 2018

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