2018 CV RB Riesling 116

$25.99

In stock

SKU: 9333023003378 Category:

This wine was made entirely from fruit grown in our Bowral Vineyards.

Bright, fresh, pure Riesling aromas of apple blossom and kaffir lime leaf precede a gloriously balanced, crisp & zesty palate. Lively palate flavours of freshly crushed green apple and lime exhilarate the senses before the long, focused finish.

116 denotes 11% alcohol and 6g/L of residual sugar, yet because of the elevated natural acidity, the finish is effectively dry.

It will age extremely well in the next 10+ years.

Fantastic Summer lunch wine due to its low alcohol level, great as an aperitif, and perfect with Japanese and Thai foods.

REVIEWS & AWARDS

96 Points James Halliday Wine Companion 2020.

"The Vintage was one to celebrate with a number of very good wines from the home vineyard at Bowral. Hand-picked whole bunch pressed cultured yeast. The Nature of this wine is decision to stop the fermentation with 6g/l of residual sugar. The acidity couples with the intense fruit to balance the palate; its length and aftertaste are truly exceptional. Drink to 2030"            - James Halliday, August 2019. 

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This wine was made entirely from fruit grown in our Bowral Vineyards.

Bright, fresh, pure Riesling aromas of apple blossom and kaffir lime leaf precede a gloriously balanced, crisp & zesty palate. Lively palate flavours of freshly crushed green apple and lime exhilarate the senses before the long, focused finish.

116 denotes 11% alcohol and 6g/L of residual sugar, yet because of the elevated natural acidity, the finish is effectively dry.

It will age extremely well in the next 10+ years.

Fantastic Summer lunch wine due to its low alcohol level, great as an aperitif, and perfect with Japanese and Thai foods.

 

REVIEWS & AWARDS

96 Points James Halliday Wine Companion 2020.

“The Vintage was one to celebrate with a number of very good wines from the home vineyard at Bowral. Hand-picked whole bunch pressed cultured yeast. The Nature of this wine is decision to stop the fermentation with 6g/l of residual sugar. The acidity couples with the intense fruit to balance the palate; its length and aftertaste are truly exceptional. Drink to 2030”  – James Halliday, August 2019.