Riesling 2023, Ferox by Fabian Reis

VQA Four Mile Creek

Tasting Notes: Riesling – a grape that is versatile yet takes the characteristics of terroir and winemaking. This 2023 Riesling is focussed, with racy acid, and a touch of residual sugar to help balance the entire experience. Primary aromas are rooted in peach, ripened Meyer lemon, lychee, green apple and lime-peel. The palate mirrors the nose, with a focus on green apple, pineapple, lemon and underripe apricot. The acidity is lively to balance the residual sugar on mid-palate. The finish is lengthy, giving this wine the ability to be paired with food, without losing its intrinsic qualities.

This Riesling was picked on the 23^rd of October at 7am, utilizing a machine harvester with an optical sorter attached. The fruit was pressed within 15 minutes of being picked under hermetic conditions, before cold settling for 24 hours. Fermentation lasted for 3 weeks at 18°C, before being racked off gross lees, and sitting on fine lees for 8 months. Bâtonnage occurred every 2 months, utilizing carbon dioxide, before fining, filtration and bottling.

Food Pairings: When pairing, look to foods high in salt and acid to highlight the fruitier notes of the variety, but adventurous foodies may look to fatty / oily or chilli-dominant foods, to highlight the balanced alcohol and acidity. Options like crispy crab cakes with a tomato butter, or Monkfish Piccata will bring salinity, but have enough savory components to highlight the nuances of the wine. Alternatively, spicy apricot-glazed wings or spicy crab rolls will mute the sweetness of this wine, making the acidity more pronounced. Vegetarians can look to options like Shakshuka stuffed peppers, cream of mushroom Pastina or a sheet-pan Burrata Caprese gnocchi to help highlight sweetness, fruitiness and vibrancy.

TECHNICAL NOTES

Alcohol: 11.0%

Residual Sugar: 10.8 g/L

Total Acid: 9.6 g/L