We think Riesling should feel like that first swim of the summer. It jolts you and almost immediately is lingering and refreshing. A museum release from our 3rd ever Riesling vintage, from 2012, this is a wine that has aged slowly and has many more years of rewarding drinking ahead. Although harvested in March, the hallmark high acid of Riesling was a particular feature of the season, and it's that feature alone that set this wine up for cellaring. The highlight of all the wines we produced in 2012, we've been saving this one for a rainy day. Here at Vinteloper, we're having a debate about nature vs nurture. In winemaking which is best? Made from exactly the same grapes as ODEON Riesling, the artistic framework here is nurture; to use all the tools available to tweak and tinker in the chase for perfection. Layer upon layer of mineral, crunch, lime & florals, highlighted by the searing natural acidity reinforces the potential longevity of Riesling. 24 bottles re-released. Where it comes from Single Vineyard Planted 2000 Elevation 440m E/W orientation. Grower: Greg Bryksy Production: from the 2012 vintage 4656 bottles were produced. Label Art: @shazhong What we did to it Harvest date: 1st March 2012 Long [approx 8 week], cool, controlled fermentation. Temperature held at 13-16C 100% stainless steel. What we match it with It's pretty simple. Our owner and winemaker, David, has parents who have an Oyster farm called Pacific Estate Oysters. Nothing beats drinking Riesling from an Oyster shell after you've just slammed a freshly shucked, creamy and salty Pacific Oyster.
