Winemakers Collection Nelson 'Sweet Agnes' Riesling 2018

Trophy - 'Best Dessert Wine' Hong Kong Int. Wine & Spirits Competition 2019
Gold - Hong Kong International Wine & Spirits Competition 2019
Double Gold - San Francisco International Wine Competition 2018
Gold - Japan Wine Challenge 2018
5 Stars - Michael Cooper, ‘New Zealand Wines 2020’ michaelcooper.co.nz
94 Points - Bob Campbell MW, © The Real Review, therealreview.com, Oct 2019
91 Points - The Wine Advocate, March 2019, USA
89 Points - Wine Spectator, 2019, USA
Silver - AWC Vienna, 2020
Silver - The New Zealand International Wine Show 2019, NZ
Silver - International Wine & Spirits Competition 2019, UK
Silver - Decanter World Wine Awards 2019, UK
Silver - 94 Points - New World Wine Awards 2019, New Zealand
Silver - International Wine & Spirits Competition 2018, UK

Vineyard: Seifried Redwood Valley vineyard
Sugar at Harvest: 36°Brix
Date of Harvest: Late April - May 2018
pH of Wine: 3.05
T.A of Wine: 11g/L
Residual Sugar: 153g/L
Suitable for Vegetarians and Vegans: Yes

Our Redwood Valley vineyard is a 30ha north-facing slope which has a solid Moutere clay soil structure and this soil has high water holding capacity. This site was first planted in 1979 and now has Seifried’s most established vines, producing fruit with fantastic depth, complex flavours and textural components. Due to the north-facing aspect of this vineyard and the very limited irrigation, ripening times are typically earlier than other Seifried vineyards and the wines show characteristic texture and palate structure.

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 July 2018. The residual sugar in the wine is 153g/L.