Methode Traditionnelle

Chardonnay

Sauvignon Blanc

Aromatic

Dessert Wine

Rose

Red Wine

Abbey Cellars 2009 ‘Mary’ Noble Riesling

This week I have chosen a desert wine from Abbey Cellars, their Noble Riesling, which they have named ‘Mary’. In fact most of the Abbey Cellars wines that I have tried do have names (only the Riesling and Cabernets Merlot don’t). Most of the names also have ecclesiastic connotations, although when seeing graduate I think most people will think of school or varsity rather than church. This Noble Riesling incidentally is not named after the Mary you will be thinking of but after the mother of owner, Jan Haworth, a woman who enjoyed a sweet wine.

A warm summer for the 2009 growing season meant that the grapes ripened earlier than usual. This led to great sugar levels by the time the grapes were ready for harvest to make a noble Riesling. A bit of rain just before harvest also helped the botrytis.

The fruit was picked on April 16th, when it measured 30.5 brix. The fruit was gently pressed and cold settled at the winery to retain maximum freshness and varietal character. The juice was then inoculated with a special yeast used to enhance the floral aromatics. The juice was fermented at temperatures ranging from 12 to 14 degrees Celsius for 21 days, at which point the sugar/ alcohol concentration naturally stopped the ferment. The wine was then aged for six months in five year old French Oak barrels before being gently filtered and bottled.

I found the Abbey Cellars 2009 ‘Mary’ Noble Riesling to have the typical floral blossom aromatics typical of a Noble Riesling, with honey notes. On the palate, I found flavours of zesty mandarin and apricot with honey notes. I found the lingering notes to especially bring out more of the apricot flavours present. It is a very easy drinking wine that would go particularly well as either an after meal treat or with a cheese board. Alternatively try it with an apple tart or bread pudding.

Reviewed by Stephen Clark (30/8/2010)

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