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Featherstone Winery Old Vines Riesling 2007 Wine Review

Featherstone Winery Old Vines Riesling 2007

Featherstone Winery Old Vines Riesling 2007

V.Q.A. Twenty Mile Bench, Niagara Peninsula, Ontario, Canada

Community Score: 4.4/5

Community Reviews: 1

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Price: $18.95

Product #: 64584

Drink: Now



 

Alcohol: 10.2%

Sweetness: Dry

Wine Type: White Wine


Bottle size: 750 ml

Winery: Featherstone Winery

Agent: Featherstone Winery

More Vintages: 2008  2006  Add New Vintage 

Natalie's Score: 89/100

Zesty and refreshing with lovely ripe peaches, rose petal, lime and lychee. Light-bodied. Terrific aperitif.

Riesling food pairings: beef , poultry, game birds, pork.

This was reviewed March 14, 2009 by

More Wine Reviews and Ratings

Featherstone Old Vines Riesling 2008
Vineyard: Featherstone Vineyard, Twenty Mile Bench, Vineland
Winemaker: Dave Johnson
Soils: Heavy Clay Vine Density: 1100/Acre
Planted: 1978 Rootstock: SO4 Clone: Weis 21-B
Date Picked: 15th October 2008
Fruit Condition: Healthy, 5% 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 W15, X5 and W15. Fermentation temperature set for 12.5 degrees Celsius, began October 23/2008. Fermentation was stopped with 12.5 g/l natural residual sugar. The fermentation was kept on lees until 7th January 2009.
Bottling date: January 15th 2009 Total Production: 430 cases
Wine analysis at bottling:
pH 2.70 T.A 10.8 g/L Alc. 10.2% alc./vol R.S 12.5 g/L
Cellaring potential: 5 + years
Tasting notes:
“From the oldest vines on the property this is a solid, dry typical Bench style Riesling with aromas of lemon, baked apple and grapefruit. Medium full bodied, firm textured, dry style. Very good to excellent length.”
Featherstone Old Vines Riesling 2007

Vineyard: Featherstone Vineyard, Twenty Mile Bench, Vineland

Winemakers: Dave Johnson, Kevin Panagapka

Soils: clay loam Clone: Wiess

Planted: 1978 Rootstock: SO4 Vine
Density: 1100/Acre
Date Picked: 9th October 2007

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 strain W15. Fermentation temperature set for 12.5 degrees Celsius, began October 19/2007. Fermentation was stopped with 10.5 g/l natural residual sugar. The ferment was kept on lees until 27th December 2007.
Total time on primary lees: 8 weeks

Bottling date: January 4th 2008 Total

Production: 279 cases

Wine analysis at bottling:
pH 2.87 T.A 7.65 g/L Alc. 10.5% alc./vol R.S 10.5 g/L
Cellaring potential: 5 + years
Featherstone Old Vines Riesling 2007

Vineyard: Featherstone Vineyard, Twenty Mile Bench, Vineland

Winemakers: Dave Johnson, Kevin Panagapka

Soils: clay loam Clone: Wiess

Planted: 1978 Rootstock: SO4 Vine
Density: 1100/Acre
Date Picked: 9th October 2007

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 strain W15. Fermentation temperature set for 12.5 degrees Celsius, began October 19/2007. Fermentation was stopped with 10.5 g/l natural residual sugar. The ferment was kept on lees until 27th December 2007.
Total time on primary lees: 8 weeks

Bottling date: January 4th 2008 Total

Production: 279 cases

Wine analysis at bottling:
pH 2.87 T.A 7.65 g/L Alc. 10.5% alc./vol R.S 10.5 g/L
Cellaring potential: 5 + years
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