Exclusive to The Vinorium
While working in the Pfalz wine region of Germany, Nick was converted to the local method of selecting the harvest date of riesling grapes based on their acid content and structure ‒ rather than the traditional Australian manner of harvesting on sugar concentration and grape flavour. These grapes then ferment into riesling wines with delicate citrus flavours and aromas, compared to the tropical spectrum of a riper harvest. The mid-palate structure of GDF riesling is invigorated by sur lie ageing, which involves keeping the finished wine on ferment lees for 6-8 months.
Max Allen, Gourmet Traveller “Lurking among the delicacy and freshness is also the most extraordinary, intense flavour of mandarin marmalade. Powerful and racy, I’d say. Just gorgeous.”
Delicate lime zest, floral aromas and aniseed fill the glass. Further citrus flavours develop on the fresh mineral structure, enhanced by the juicy acid finish.