Invivo Central Otago Riesling 2014

The 2014 Riesling is a slightly drier style to the 2013 but still showing vibrant lemon sherbet and grapefruit on the nose and the palate is deeply flavored with a real tropical floral character that expands in the palate and has an extremely long finish. The 2014 has great phenolic structure that helps drive the complex flavours and has a long and lingering finish. As this wine develops it will gain in intensity and complexity and will reward cellaring extremely well.

This wine is a complex and intense expression of Central Otago’s incredible ability to showcase this variety’s amazing flavours. Invivo Central Otago Riesling is great on its own as the naturally lower alcohol makes this wine a lighter alternative, but not in flavour. Well suited to cheeses and dried fruits and stunning with passionfruit cheese cake.

Specifications

Country New Zealand
Region Central Otago
Vineyards Northburn and Two Sisters Vineyards, Lowburn
Variety 100% Riesling
Harvest Date New Zealand
Brix at Harvest 20.5
Cellaring 1 - 7 years
Bottle Size 750ml
Winemaker Rob Cameron

Analysis

Residual Sugar 28g/L
pH 3.07
TA 7.6
Alcohol 10.9%

Reviews

"Traditional bouquet of green apple and lemon with white rose and stony mineral suggestions. Off-dry in a medium style with plenty of acidity to bring balance and harmony on the palate; flavours of citrus, citrus peel and tart apple find balance with the sweetness as well. Overall a sound, dryish finishing wine well best enjoyed with food."
Cameron Douglas MS
"The 2014 vintage is a tangy, medium style (25 grams/litre of residual sugar), with punchy, ripe, peachy, slightly limey and spicy flavours, strong, fresh and finely balanced for early enjoyment"
Michael Cooper's Buyer's Guide to New Zealand Wine 2016

Other Vintages for this Wine

2013 2012

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Winemaking

The cool bunches were gently whole bunch pressed and settled over night and the clear juice was racked off with some of the lighter solids. Using cultured yeast the juice spent around 3 weeks in stainless steel fermenting and as the yeast tired and the balance of sugar was deemed right the wine was cooled to -2oC to arrest the ferment and so keep the natural residual sweetness. The wine was then kept cold and on gross lees and continuously stirred for 3 months. Finally racked off these lees and filtered in September. Minimal fining was employed and filtration only as needed until bottling, where sterile membranes were required.

Harvest date: 29th April 2014

Awards

  • 89 Points

    Bob Campbell MW

  • 4 Stars

    Michael Cooper's Buyer's Guide to New Zealand Wine 2016