Featherstone Winery & Vineyard Black Sheep Riesling 2008 Wine Review

Featherstone Winery & Vineyard Black Sheep Riesling 2008
V.Q.A., Twenty Mile Bench, Niagara Peninsula, Ontario, Canada
Community Score: 4.5/5
Community Reviews: 1
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Product #: 80234
Wine Type: White Wine


 
Price: $16.95
Alcohol: 10%
Drink: Now
Sweetness: Dry
Bottle size: 750 ml

Winery: Featherstone Winery
Agent: Featherstone Winery
More Vintages: 2012  2011  2010  2009  2007  Add New Vintage 
 

Natalie's Score: 90/100

Vintages Wine Panel: If this Riesling is any indication what the Niagara 2008 whites are going to be like, we are in for a major treat. A vast array of aromas strut their stuff, including melon, pear, peach, limeade and mineral. Just off-dry, it’s fresh with near-perfect balance between the fruit and acids. Medium-bodied with an extensive and complex finish. Age it 2-4 years (though that may be conservative) or enjoy it tonight. My note: Juicy-fantastic! Love this wine. Aromas of mouth-watering peach, apricot, honeysuckle, lime and tangerine zest. Light- or medium-bodied and perfect. Riesling food pairings: spiced Thai dishes, grilled salmon.

This Featherstone Winery & Vineyard Black Sheep Riesling 2008 was reviewed August 1, 2009 by

 

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Featherstone Black Sheep Riesling 2008
Vineyard: Featherstone Vineyard, Twenty Mile Bench, Vineland
Winemaker: Dave Johnson
Soils: Heavy Clay Vine Density: 1200/Acre
Planted: 1996 Rootstock: SO4 Clone: Geisenheim 239
Date Picked: 22nd October 2008
Fruit Condition: Extremely Healthy, 2% Noble Rot
Handling: Hand Picked into small 25 kg picking bins allowing the fruit to arrive at the winery’s sorting table intact. Fruit was hand sorted and whole bunch pressed. Juice yield less than 600 litres per tonne and transferred into stainless steel fermentation tank. 36 hours of natural cold settling then racked off gross lees.
Fermentation: Fermented with commercial yeast strains X5 and BA11. Fermentation temperature set to 12.5 degrees Celsius began 29th October 2008. Stopped with 18 g/L natural residual sugar. The ferment was kept on lees until 7th January 2009. Total time on primary lees: 8 weeks
Bottling date: January 15th 2009 Total Production: 608 cases
Wine analysis at bottling:
pH 2.70 T.A
10.7 g/L Alc. 10.2% alc./vol R.S. 18 g/L
Cellaring potential: 3-5 years
Tasting notes:
This squeaky clean Riesling shows lifted citrus, white flower, fresh MacIntosh apple. It’s light, off-dry, juicy and mouth watering with a fresh lemon-lime finish. Some residual sugar is covered off very well by the acidity. Very good length. Should be great through three summers.
Featherstone Black Sheep Riesling 2008

Vineyard: Featherstone Vineyard, Twenty Mile Bench, Vineland

Winemaker: Dave Johnson

Soils: Heavy Clay Vine Density: 1200/Acre

Planted: 1996 Rootstock: SO4 Clone: Geisenheim 239

Date Picked: 22nd October 2008
Fruit Condition: Extremely Healthy, 2% Noble Rot

Handling: Hand Picked into small 25 kg picking bins allowing the fruit to arrive at the winery’s sorting table intact. Fruit was hand sorted and whole bunch pressed. Juice yield less than 600 litres per tonne and transferred into stainless steel fermentation tank. 36 hours of natural cold settling then racked off gross lees.

Fermentation: Fermented with commercial yeast strains X5 and BA11. Fermentation temperature set to 12.5 degrees Celsius began 29th October 2008. Stopped with 18 g/L natural residual sugar. The ferment was kept on lees until 7th January 2009. Total time on primary lees: 8 weeks

Bottling date: January 15th 2009 Total

Production: 608 cases

Wine analysis at bottling:
pH 2.70 T.A 10.7 g/L Alc. 10.2% alc./vol R.S 18 g/L
Cellaring potential: 3-5 years

 
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