Description
Catlin Molly Mae riesling
The grapes where machine picked and pressed with no additions and free run juice was taken (no pressings used) and no sulphur was added at any stage during this whole process. This would allow the grapes to drop any phenolic flavours. The juice was then let to naturally ferment with no yeast being added over a 4 week period at around 14 degrees. It fermented to dryness over this period and no malolactic fermentation took place. Minimal sulphur was added and the wine was then left to sit on its yeast lees to develop mid palate weight for 6 months. This developed complexity and weight. Intense lime and marmalade on the palate with a lovely balancing acidity to finish the delicious palate. Great summer drink.
The Fruit was from the Maynard vineyard south of Clare near Gillentown. The vineyard is on Sandy loam and red Clay.
