Reif Estate Winery First Growth, Totally Botrytis Affected Riesling 2009 Wine Review

Reif Estate Winery First Growth, Totally Botrytis Affected Riesling 2009
V.Q.A., Niagara-On-The-Lake, Ontario, Canada
Community Score: 4.6/5
Community Reviews: 1
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Product #: 360263


 
Price: $50.00
Alcohol: 8%
Drink: 2011-2016
Sweetness: 250g/L
Bottle size: 200 ml
Wine Type: Dessert Wine

Winery: Reif Estate Winery
Agent: Reif Estate Winery
More Vintages: Add New Vintage 
June 18, March 5, February 26 and September 11.

 
Natalie's Score: 92/100

Incredible balance and elegance in this gorgeous dessert wine! It's not too sweet, yet satisfying so with ripe, fleshy apricot and honeysuckle notes. It's voluptuous and layered with maximum hedonistic pleasure. As the winemaker notes, "Botrytis is naturally occurring 'noble rot' that has a beautiful effect on grapes however its presence is totally dependent on weather conditions, so we can never be sure which vineyards, if any, will produce botrytis wines in a given year. In 2009 winemakers Klaus W. Reif and Roberto DiDomenico selectively harvested grapes that had been naturally affected with Botrytis and then placed them in customized kilns so that the grapes became totally botrytis affected(TBA). The grapes were harvested Nov. 20, 2009 at 20.0 °Brix and were kiln dried until Dec. 2, 2009; at pressing grapes were 35.7° Brix. Translation: a deliciously rich elixir!

Riesling food pairings: blue cheese, fois gras, fruit desserts or on its own as a dessert.

Divine Dessert Wine

This was reviewed September 11, 2013 by
 

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Botrytis is naturally occurring “noble rot” that has a beautiful effect on grapes, however, its presence is totally dependent on weather conditions. We can never be sure which vineyards, if any, will produce botrytis wines in a given year. In 2009 winemakers Klaus W. Reif and Roberto DiDomenico selectively harvested grapes that had been naturally affected with Botrytis and then placed them in customized kilns so that the grapes became totally botrytis affected(TBA). The grapes were harvested Nov. 20, 2009 at 20.0 °Brix and were kiln dried until Dec. 2, 2009; at pressing grapes were 35.7° Brix. The effect of the full development of botrytis in our kilns was that the ‘noble rot’ drew water out of the grapes, leaving behind ultra concentrated nectar then fermented into a dessert wine– the end result - a sweet intense wine with intense apricot aromas and flavours.

 
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