From: Previously made under our Family Collection project range Riesling has joined the ranks of proper Meinert Wines. Its name underlines that it is the real, not Cape, thing and plays on the name of our White Merlot ‘The Italian Job’. Vineyards: The first vintage we made, 2012, found many converts and followers and encouraged me to meet the challenge of this tricky grape. It continues to be very exciting for me.

Vineyards: One of our Sauvignon blanc growers in Elgin has a young Riesling vineyard which produced its 5th crop in 2015 and has now started showing its true terroir influence.

Grapes: 100% Riesling from Elgin

Winemaking: Grapes were picked on the morning of 11 March, transported to Devon Valley in a refrigerated truck and whole bunch pressed. We protected the juice from oxidation as far as possible using dry ice and ascorbic acid. Settled, then fermented cold with Heiligenstein yeast (from Austria) over about 4 weeks. Yeast inactivated by cooling at a residual sugar of about 6g/l. Wine left on yeast lees for about 6 months. Only 2617 bottles made.

Analysis:
Alcohol 12.31 vol%
Residual sugar 4.9 g/l
Total acidity 7.2 g/l
pH 3.0

Comments: A lovely fresh floral, lime, spanspek and slightly flinty nose, on palate the sugar and acid are well matched ensuring linearity and purity of fruit. Lees contact has enhanced the texture balancing the crisp, fruity finish. It’s an uncomplicated pleasure, especially in summer. My sense is drink young but maybe it will age far better than I expect. Do keep some to check!