2022 Clark Estate “Botrytised” Riesling

Gold Medal – 2024 International Wine Challenge, London

Gold Medal – 2023 New Zealand International Wine Show

Gold Medal – 2023 National Wine Awards Aotearoa NZ

Trophy Medal – 2023 National Wine Awards Aotearoa NZ

Gold Medal – 2023 Australian & New Zealand Boutique Wine Show

Trophy Medal – 2023 Australian & New Zealand Boutique Wine Show

Gold Medal – 2023 The Marlborough Wine Show

95 points / 5 stars            Sam Kim, Wine Orbit

This is superbly opulent and fragrant on the nose with marmalade, Manuka honey, cake spice and candied apple notes, followed by a deliciously sweet palate that’s richly textured and persistent. Splendidly balanced by bright acidity, finishing wonderfully long and luscious. At its best: now to 2030. Feb 2023.

94 points / 4.5 stars            Bob Campbell, MW

Intense, luscious, creamy-textured dessert wine with obvious honeyed botrytis influence together with crème brûlée, raisin, apricot and spicy Christmas cake characters. Complex wine with a thread of bright acidity. Drink 2023 to 2030. Feb 2023.

95 points Outstanding            Cameron Douglas MS

Golden hues with a spun gold polish lead to aromas and flavours of lemon and sweet apple, fragrances of pressed roses and honey, there’s an apricot and sherbet sensation and core of sweetness with contrasting acid line. Absolutely delicious, thirst quenching and sweet, juicy, fleshy and lengthy with a creamy silk texture. Best drinking from 2023 through 2030.

95 points / 5 stars            Candice Chow, Raymond Chan Wine Reviews

Bright, even, golden yellow with depth. The nose is full and complex, with rich aromas of citrus preserve, dried apple, honey, floral and beeswax. Full-bodied, aromas of mandarin and lime marmalade and dried apple entwined with honey, floral, beeswax and spice. A hint of saline reflects subtle minerality. A creamy, weighty palate packed with complex flavours and lively acidity balance enables a long, luscious finish. Match with blue cheese walnut tart and pavlova over the next 10 years. Entirely botrytis infected Riesling, lightly pressed, fermented in cool conditions of winter. 10.5% alc, 260 g/l RS. Feb 2023

95 points            International Wine Challenge, London

Medonistic and evocative wine with bags of ginger, dry fruit, buttery texture and never ending finish. Bags of apricot jam!

Viticulture

When the weather conditions are ideal for this style, the grapes are left on the vine to rot into botrytised honeyed clumps. The bunches were entirely infected with Botrytis, this is considered very rare and a sign of a near perfect harvest for Riesling.

Winemaking

The grapes were lightly pressed and fermented in the cool conditions of winter.  Fermentation was only stopped once the perfect balance between sweetness and acidity was reached.

Wine Analysis

pH        3.33

TA        8.6 g/L

Alc       10.5%

RS       260.0 g/L

Only in years where the conditions are perfect can we make this wine.  The grapes are left on the vine to slowly be infected by the fungal disease known as Botrytis.  The Botrytis reduces the water content of the berries, leaving a very intense, very sweet raisin.  The sugar content can reach as much as 48%, more than double the amount of normal grapes at harvest, as well as the botrytised flavour.