2023 Riesling
Hailing from 21-year-old vines from Garagan Rd Vineyard on the Naramata Bench, the wine aged in a combination of neutral puncheon (19%), and stainless steel barriques (81%). We produced only 40 cases of this wine.
It opens with big aromas of lime, green apple, and orange blossom on the nose. A developing petrol note which is soft and subtle makes a welcoming appearance. The palate is off-dry and juicy with flavours of zesty lime, mango, and peach accompanied by a soft yet energetic acidity. A touch of creaminess and complexity on the finish indicative of its neutral barrel fermentation. Enjoy now or watch this wine evolve with time.
Due to low quantities available, there is a 6-bottle limit per order.
- Alcohol 12.1%
- Acidity 10.2 g/L
- Bottling Date April 28, 2024
- Country Canada
- ph 2.83
- Producer Mayhem Wines
- Region Naramata Bench, BC
- Residual sugar 18.76 g/L
- Type White
- Varietal Riesling
- Vineyard Garagan Vineyard, Naramata, BC
- Vintage 2023
- Winemaker Ajay Chavan
Food Pairing
Tuna sashimi with wasabi avocado or pulled pork sliders with a homemade apple coleslaw.
Vineyard Notes
The 2023 vintage was defined by the extremes. An extremely cold winter led to bud damage and reduced yields, while the summer was threatened by wildfires in the north and south. While temperatures exceeded 40°C on several occasions in the South Okanagan, the summer felt cooler than previous years. Temperatures between 33°C and 38°C are optimal growing conditions for our Bordeaux blends and aromatic whites. Due to fewer clusters and full canopies, this led to an earlier start for harvest beginning on September 18th with our Rosé pick. Even though tonnages were lower than previous vintages, overall, the fruit quality across the board was excellent. The flavour profile and the phenolic development shone through resulting in electric flavourful fruit for the white varieties and concentrated, structured reds.
Winemaker Notes
This year our Riesling was picked on optimal flavours on September 29th from 21-year-old vines at Garagan Vineyard on the Naramata Bench. The fruit was whole bunch pressed and fermented in 100% stainless steel before being stopped at 18.76 g/L of residual sugar after a 14-day fermentation. It was then left on its lees for 7 months to age in a combination of neutral puncheon (19%), and stainless steel barriques (81%), prior to blending and bottling.
