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Rosewood Estate Winery Riesling AF 2017

The perfect pairing with local Singaporean cuisine.
  • $48.00

Learn More About This Product

Primary Notes: Apple / Pear Lemon / Lime Jasmine

Secondary Notes: Honeycomb / Beeswax

Tertiary Notes:

Body: Light

Dryness: Dry

Acidity:

Tannin:

Alcohol (%):

Origin: Ontario, Canada

Maker: Rosewood Estate Winery

Grape: Riesling

Fermentation: Biodynamic Steel Only

Awards:

Decanting:

Serving Temperature: Best enjoyed at 5-7 Degrees

Asian Food Pairing: Thai beef salad, Laksa, Har Cheong Gai, curry

Western Food Pairing: Feta cheese salad, Grilled trout, Fish tacos

Description

Rosewood Estate Winery Riesling AF 2017







Not sure what to pair with Singapore local cuisine? This bottle of Riesling right here will be your best bet. Hailing from Ontario Canada, this bottle of off-dry Riesling pairs with sweet & spicy food, curries and even hawker food.
Introducing the new “off-dry” riesling, a successor to the Süssreserve Riesling. Rosewood was caught red-handed stopping the fermentation (AF = arrested fermentation) on 60% of this Riesling to leave a small balance of residual sugar on the finished wine. 6.8g per liter to be exact, this Riesling is a clear and pure expression of their vineyards. 40% of the final blend was fermented completely dry.
Leading with strong aromas of granny smith apple, Meyer lemon zest, white flower. Followed by noticeable limestone, crushed river stone and flint. On the palate the flavours match, however its bright and racy acidity leads to a mouth filling and layered texture, before finishing clean and crisp. This is a crowd pleaser that is sure to stand out. Serve chilled. Will age gracefully in bottle over the next 7-10+ years.
Wine making

The grapes for the 2017 Riesling AF were harvested on October 24 (Renaceau Vineyard) and October 27 (Blackjack Vineyard) 2017. After extensive sorting, the grapes were gently pressed without the addition of SO2 and the juice was allowed to settle in stainless steel before racking after 4 days. An experiment was conducted, in which 60% of the fermentation was performed by a selected yeast chosen for texture and aromatics, with the balance fermented by wild yeast thought to achieve the same results. The fermentation was arrested (AF) using cold temperature and the addition of SO2, when the residual sugar was thought to be in balance with the natural acidity. The wine was allowed to age on fine lees in stainless steel for 11 months before being bottled on September 10, 2018 without fining, but with the aid of filtration to prevent refermentation.
 


11.5%


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