Winemakers Collection Nelson 'Sweet Agnes' Riesling 2016 - Cellar Release

Platinum ‘Best New Zealand Sweet’ - Decanter World Wine Awards 2017, UK
Platinum (97 Points) - Decanter World Wine Awards 2018, UK
Double Gold (97 Points) - San Francisco International Wine Competition 2017, USA
Double Gold - New York World Wine & Spirits Competition 2017, USA
Gold & ‘Best in Show’ By Varietal & Country - London Wine Competition 2018, UK
95 Points - Cameron Douglas MS, June 2019, NZ
Gold - Japan Wine Challenge 2017, Japan
Gold - Air New Zealand Wine Awards 2016, NZ
Gold - International Wine & Spirits Competition 2016, UK
Silver Outstanding - International Wine & Spirits Competition 2017, UK
Silver - International Wine Challenge 2017, UK
Silver - Air New Zealand Wine Awards 2017, NZ

Vineyard: Seifried Edens Road vineyard
Sugar at Harvest: 38.4°Brix
Date of Harvest: 20th May - 27th May 2016
pH of Wine: 3.13
T.A of Wine: 10.6g/L
Residual Sugar: 175g/L
Suitable for Vegetarians and Vegans: Yes

Our Edens Road vineyard is situated 12 km from the coast and is bordered by the Wairoa River. The 'soil' is a combination of rocks and boulders, which is very hard on farm equipment, but vital for holding the warmth of Nelson’s sun and for ripening grapes.

The Edens Road vines are grown in an extremely stony area of the vineyard, where water and nutrient levels are low. This helps us to restrict plant vigour and to crop at low levels. To further enhance the aromatics we removed leaves to allow light penetration and air movement around the fruiting zone.

Using 100% Riesling fruit, the grapes were hand selected at the peak of ripeness with a large portion of the fruit shrivelled and raisined, caused by natural dehydration. The grapes were then gently pressed to release a very concentrated, intensely flavoured juice. The grapes were picked, pressed and fermented in batches, as grapes were selected during several passes through the vineyard.

The fermentation was initiated immediately and continued for about three weeks. During this time, the ferment parcels were monitored and tasted regularly. The young wine was then blended and stabilised before bottling in August 2016. The residual sugar in the wine is 175g/L.