Two Paddocks Dry Riesling 2023

Tasting Notes
Lime blossom, orange rind, white lotus flower and schist mineral notes on the nose lead to a spicy tightly textured palate expressing gorgeous poise, drive and balance.
About the Wine
An estate grown, single block selection made from grapes grown at our Two Paddocks’ Red Bank Vineyard in Alexandra, Central Otago, our Dry Riesling is a thought provoking expression of this location. A balance of acidity and dryness means it’s a perfect fit for food matches - the perfect counter-balance to a creamy pasta dish like a cabonara, the fresh saltiness of Oysters kilpatrick and holds its own against vibrant and spicy Asian dishes.

Vintage Comments
A mild, wet 2022 winter meant soils held a lot of water going into the spring and inter-row companion crops including clover, phacelia and barley got off to a strong start. Early spring was very cold and then as spring warmed up in November shoot growth was strong. Flowering started the first week in December and fruit set was considered good on most blocks. Mid-summer heat was high and growing degree days were above 2022 and on par with 2019 by the end of the season.

Picking dates were moving forward until the second half of March when the heat ran out and the final ripening was slow and cool. Harvest started on the 27th of March at Red Bank Vineyard and finished on the 21st of April at The First Paddock, Gibbston. Cropping levels were just short of the optimum 2022 crop.

VINEYARD MANAGEMENT - Crafted from a tiny half-hectare block of clone 110 at Two Paddocks Red Bank Vineyard at Earnscleugh, Central Otago, which consistently produces the ripest and most intense Riesling on the estate. All grapes are grown using organic principles, hand harvested and fermented in stainless steel.

The soils in this block are well draining schist loam and the vines tend to thrive. Additionally, the hot day time temperatures that Alexandra experiences over summer encourages riper stone fruit flavours, until late afternoon when the ‘Roxburgh Doctor’ wind arrives and causes a dramatic drop in temperature and hence the significantly cooler nights that the region is known for.

WINE MAKERS NOTE: Whole bunch pressed and then a light racking before fermentation. An indigenous fermentation which took 5 weeks at between 14-21 degrees Celsius. The wine was then held on light lees until it was racked and filtered for clarity and stabilisation prior to bottling.