2000 Howard Park Riesling Tasting Notes

A good start to the 2000 season was followed by the arrival of cyclone “Steve” at the end of February. The associated heavy rainfall lasted into the second week of March - a critical time frame for Riesling. We were forced to reject several batches of Riesling due to botrytis infection, leaving us with a significantly reduced volume. Fortunately, those vineyards that escaped the side effects of cyclone “Steve” produced some excellent parcels of fruit, with a flavour/acid ratio that augers well for longevity. The grapes were given a gentle crush, and only the free-run juice (ie. no pressing) was set aside for the Howard Park Riesling. Following a filtration, the juice underwent a cool ferment in tank with a neutral yeast, thereby preserving the more delicate floral nuances of the variety. Once the ferment was complete, the wine was finished and bottled as quickly as possible, again preserving the finer subtleties of the wine.

The citrus-based, tangy flavours make this wine very appealing in its first year or so. However it will take up to ten years before this fine steely structure transforms into the toasty, rich, complex wine that is an aged Riesling.

The citrus-based, tangy flavours make this wine very appealing in its first year or so. However it will take up to ten years before this fine steely structure transforms into the toasty, rich, complex wine that is an aged Riesling.