Ceres Bannockburn Black Rabbit Riesling
Ceres Bannockburn Black Rabbit Riesling
$29.80

Ceres Bannockburn Black Rabbit Riesling

White fleshed nectarine and apple blossom, rock melon and lemon peel on the nose. The palate is focused and linear. Crisp with lacy acidity and subtle sweetness. Mouthwatering.

Region
  • New Zealand
  • New Zealand - Otago
Style
  • White Wine
Varietal
  • Riesling

Shipping Options / Costs

Free shipping for orders over $150, otherwise

Shipping Option Per Box  Cost
Pick up in store All Free
Ship to: Local Wellington Region (*) All Free(**)
Ship to: Rest of New Zealand Up to 12 bottles $6.00
Ship to: Rural Deliveries Up to 12 bottles Add + $4.50
Ship to: Waiheke Island Up to 12 bottles Add + $12.00
(*) Local Wellington includes Wellington City, Hutt City and Porirua City. 
(**) Normally $2.50 - free as we all are dealing with the COVID crisis

We can contact you when this item is available:

LOCATION | Cairnmuir Rd, Bannockburn, Central Otago.

THE VINEYARD |
Black Rabbit Vineyard is situated on Renshaw Ridge above the Bannockburn inlet. Ancient geology ranging from 4—400 million years old. The site is a steep North East facing slope with windblown schist loess over bedrock schist. On an elevation of 250—315m. 3.46 ha.

VITICULTURE | The hottest year on record since 1956. Central Otago saw unrelenting heat from the start of the season until February. This resulted in a stunning flower and fruit set with an even and generous potential crop. The berries were small and intensely flavoured. The beginning of February brought some welcome rain which eased the stress on the vines. Harvest in March was compressed with very clean and ripe fruit.

WINEMAKER’S NOTES | The fruit was harvested in mid-March and was in excellent condition. It was de-stemmed and pressed to tank where it settled for a week, before rackling slightly cloudy for ferment. The wine was fermented with native yeasts. Fermentation stopped naturally with 35g/L of residual sugar. The wine was filtered but not fined before bottling in June. Winemaker | Matt Dicey

ALC | 10.5% PH | 3.1 TA | 8.0 g/L RS | 34.6 g/L

Raymond Chan 19-/20 (5 stars)

Bright, very pale straw colour with slight green hues, youthful in appearance. The nose is beautifully pure and pristine with aromas of white florals, lime fruit and subtle notes of fresh herbs and very delicate mouthwatering mineral notes. This shows excellent intensity and is an expression of elegance and refinement. Medium sweet to taste and light-bodied, the palate has a very finely concentrated and taut core of white florals and lime fruit, along with subtle notes of herbs and honey, with thirst-quenching minerals. The palate is tightly bound and intensely packed, but refined in proportion. The wine flows along a fine-textured line of fruit extract and phenolics, with crisp, lacy acidity balancing the sweetness and providing mouthwatering freshness. The flavours are long and sustained. This is a beautifully refined, taut, medium-sweet Riesling with floral, lime, honey and mineral flavours with a fine line and crisp acidity. Serve as an aperitif and with fruit over the next 4+ years. Fruit from the ‘Black Rabbit’ vineyard, fermented in stainless-steel to 10.7% alc. and 34.6 g/L RS, TA 8.0 g/l and pH 3.1. 19.0-/20 Oct 2018

Winemaker Notes

LOCATION | Cairnmuir Rd, Bannockburn, Central Otago.

THE VINEYARD |
Black Rabbit Vineyard is situated on Renshaw Ridge above the Bannockburn inlet. Ancient geology ranging from 4—400 million years old. The site is a steep North East facing slope with windblown schist loess over bedrock schist. On an elevation of 250—315m. 3.46 ha.

VITICULTURE | The hottest year on record since 1956. Central Otago saw unrelenting heat from the start of the season until February. This resulted in a stunning flower and fruit set with an even and generous potential crop. The berries were small and intensely flavoured. The beginning of February brought some welcome rain which eased the stress on the vines. Harvest in March was compressed with very clean and ripe fruit.

WINEMAKER’S NOTES | The fruit was harvested in mid-March and was in excellent condition. It was de-stemmed and pressed to tank where it settled for a week, before rackling slightly cloudy for ferment. The wine was fermented with native yeasts. Fermentation stopped naturally with 35g/L of residual sugar. The wine was filtered but not fined before bottling in June. Winemaker | Matt Dicey

ALC | 10.5% PH | 3.1 TA | 8.0 g/L RS | 34.6 g/L

Reviews

Raymond Chan 19-/20 (5 stars)

Bright, very pale straw colour with slight green hues, youthful in appearance. The nose is beautifully pure and pristine with aromas of white florals, lime fruit and subtle notes of fresh herbs and very delicate mouthwatering mineral notes. This shows excellent intensity and is an expression of elegance and refinement. Medium sweet to taste and light-bodied, the palate has a very finely concentrated and taut core of white florals and lime fruit, along with subtle notes of herbs and honey, with thirst-quenching minerals. The palate is tightly bound and intensely packed, but refined in proportion. The wine flows along a fine-textured line of fruit extract and phenolics, with crisp, lacy acidity balancing the sweetness and providing mouthwatering freshness. The flavours are long and sustained. This is a beautifully refined, taut, medium-sweet Riesling with floral, lime, honey and mineral flavours with a fine line and crisp acidity. Serve as an aperitif and with fruit over the next 4+ years. Fruit from the ‘Black Rabbit’ vineyard, fermented in stainless-steel to 10.7% alc. and 34.6 g/L RS, TA 8.0 g/l and pH 3.1. 19.0-/20 Oct 2018