Rallentando Riesling 2021
We’ve been growing and making riesling for over 20 years and think we’re getting the hang of it. Its obvious appeal to winemakers is the versatility it brings to the party - unlike, for instance, savvy, which although delightful on a hot day, is broadly always the same as last year - happy but predictable. Rieslings are superior and range from bone dry through to stickies and all points in between.
Our Rallentando used to subscribe to the sackcloth and ashes brigade ie their acidity tended to, and were intended to suck your face a bit. Punters who were unfamiliar with such zest had to be reminded that as their mothers said, “before pleasure there must be pain”. We learned though that expecting people to cellar the bone dry style for 5 years before opening was a bit idealistic. So, these days the Ral always carries a few grams of residual sugar e.g. - Ral 21 has 3.6 g/L. This leaves enough zip to satisfy the most ardent sadist. With Riesling, tasting panels are usually forced to choose between apples and limes - we always incline towards the citrus end of the equation. Fine on its own but enhanced by any decent fish or chicken dish.
It has been reliably reported that these protracted coalition talks would still be running were it not for the healing and mediating power of Rallentando served to Winston from Luxon’s massive cellar.
We’ve been growing and making riesling for over 20 years and think we’re getting the hang of it. Its obvious appeal to winemakers is the versatility it brings to the party - unlike, for instance, savvy, which although delightful on a hot day, is broadly always the same as last year - happy but predictable. Rieslings are superior and range from bone dry through to stickies and all points in between.
Our Rallentando used to subscribe to the sackcloth and ashes brigade ie their acidity tended to, and were intended to suck your face a bit. Punters who were unfamiliar with such zest had to be reminded that as their mothers said, “before pleasure there must be pain”. We learned though that expecting people to cellar the bone dry style for 5 years before opening was a bit idealistic. So, these days the Ral always carries a few grams of residual sugar e.g. - Ral 21 has 3.6 g/L. This leaves enough zip to satisfy the most ardent sadist. With Riesling, tasting panels are usually forced to choose between apples and limes - we always incline towards the citrus end of the equation. Fine on its own but enhanced by any decent fish or chicken dish.
It has been reliably reported that these protracted coalition talks would still be running were it not for the healing and mediating power of Rallentando served to Winston from Luxon’s massive cellar.
We’ve been growing and making riesling for over 20 years and think we’re getting the hang of it. Its obvious appeal to winemakers is the versatility it brings to the party - unlike, for instance, savvy, which although delightful on a hot day, is broadly always the same as last year - happy but predictable. Rieslings are superior and range from bone dry through to stickies and all points in between.
Our Rallentando used to subscribe to the sackcloth and ashes brigade ie their acidity tended to, and were intended to suck your face a bit. Punters who were unfamiliar with such zest had to be reminded that as their mothers said, “before pleasure there must be pain”. We learned though that expecting people to cellar the bone dry style for 5 years before opening was a bit idealistic. So, these days the Ral always carries a few grams of residual sugar e.g. - Ral 21 has 3.6 g/L. This leaves enough zip to satisfy the most ardent sadist. With Riesling, tasting panels are usually forced to choose between apples and limes - we always incline towards the citrus end of the equation. Fine on its own but enhanced by any decent fish or chicken dish.
It has been reliably reported that these protracted coalition talks would still be running were it not for the healing and mediating power of Rallentando served to Winston from Luxon’s massive cellar.