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FRAMINGHAM CLASSIC RIESLING 2015
FRAMINGHAM CLASSIC RIESLING 2015
FRAMINGHAM CLASSIC RIESLING 2015
FRAMINGHAM CLASSIC RIESLING 2015
FRAMINGHAM CLASSIC RIESLING 2015
FRAMINGHAM CLASSIC RIESLING 2015
FRAMINGHAM CLASSIC RIESLING 2015
FRAMINGHAM CLASSIC RIESLING 2015
FRAMINGHAM CLASSIC RIESLING 2015
FRAMINGHAM CLASSIC RIESLING 2015
FRAMINGHAM CLASSIC RIESLING 2015
FRAMINGHAM CLASSIC RIESLING 2015
FRAMINGHAM CLASSIC RIESLING 2015
FRAMINGHAM CLASSIC RIESLING 2015

FRAMINGHAM CLASSIC RIESLING 2015

Regular price $26.99 $22.99 Sale

VINEYARD: FRAMINGHAM ESTATE

REGION: MARLBOROUGH

WINE VARIETY: RIESLING

NZ WINE: YES

VINTAGE: 2015

ABV: 12.5%

SIZE: 750 ml

CLOSURE: SCREW CAP

MINIMUM ORDER: 6 BOTTLES = 1 CASE

SHIPPING DETAILS: $10 FLAT RATE PER CASE WITHIN NZ

ASSORTED CASE: NO

SAVING PER 6 BOTTLES: $24.00

BOTTLE SAVING: $4.00

FOOD SUGGESTION: SEAFOOD / CHICKEN / CREAMY VEGETABLE SOUPS

WINE NOTES: On release, the wine has a fragrant, complex nose showing smoke, tangelo, honeysuckle, quinine and cream aromatics along with hints of apricot, beeswax and some gentle wet stone-like “minerality”. Intense, concentrated yet delicate palate with soft but juicy acidity, showing flavours of tangy orange, “gin and tonic” and stonefruit with hints of cream, citrus pith and honey, complete with a stony, “mineral” finish. Some nice mouth-watering tension between sugar and acidity.

AWARDS / REVIEWS: 

Metro Top 50 - 2018 

4 Stars / 93 Points - Bob Campbell MW – www.bobswinereviews.com 

VINIFICATION: A significant amount of work is done in the Estate vineyards that produce grapes for all of Framingham’s Rieslings. Extensive crop thinning and a degree of leaf plucking are practised when necessary, giving low yields of grapes that have had managed exposure to sunlight. Fruit for 2016 Classic Riesling was harvested exclusively by hand; selective harvesting due to late season botrytis development was necessary. Juices from these parcels were extracted at low pressures over a 4-hour period, and they were subsequently clarified by cold settling for 2-3 days before racking to ferment. Ferments were conducted in stainless steel tanks with varying degrees of temperature control, and selected batches were stopped with some residual sugar remaining. Once fermentation was complete, the wines were left on ferment lees for 2-3 months, with a further 7 months on light lees, to add texture. A small component was aged in neutral wood vessels. A small botrytis affected component, was able to be incorporated in 2016, this is not usually possible in most vintages as botrytised grapes are used in other wines. After blending, the wine was gently clarified and bottled under screwcap to preserve freshness, flavour and integrity.