Price:  £15.50 | Case Rate: £14.75
Ex Tax: £12.92

Framingham - Noble Riesling 2018 (Half Bottle)

Information

  • Country: New Zealand
  • Wine Region: Marlborough
  • Wine Maker: Dr Andrew Hedle
  • Grape: Riesling
  • Grape Percentage: 100%
  • Alcohol Percentage: 8.5%
  • Unit Quantity (ml): 375
  • Best To Drink: Drink Now - 2022
Duty/Vat Paid
WA: 91+ (2016) JR: 18 (2015) WF: 92 (2012) BC: 97 (2016) RC: 19 (2015)

Wine tasting notes

A botrytis affected, low alcohol sweet wine. Extremely concentrated and viscous. Showing varietal characters of zesty lemon, orange marmalade and honey, with a long, mouth-watering finish. Harmless crystals may form in the bottle.

Winery Information

Framingham

The Framingham label was launched in 1994 with one Riesling, and has since expanded to include Sauvignon Blanc, Pinot Gris and Pinot Noir. Framingham produces wines from their 19.5 hectare estate vineyard (certified organic since 2014) and other selected sites. Their Riesling vines, planted in 1981, are among the oldest in Marlborough. Winemaker Dr Andrew Hedley joined Framingham in 2001, bringing with him an obsession with – and a reputation for – making great Riesling. Indeed, Jancis.. read more

Expert Reviews

Wine Advocate/Robert Parker (2016)91+ pts

May 2017 - Lisa Perrotti-Brown: - The 2016 Noble Riesling is scented of guava, candied lemon peel and dried mangoes with hints of orange blossoms, acacia honey and lanolin. The palate is intensely sweet, unctuous and rich with a wicked backbone of uplifting and balancing acidity, finishing with wonderful purity and depth.

JancisRobinson.com (2015)18 pts

July 2016 - Tense, tight nose with classic botrytised Riesling flavours - luscious apricots and fine acidity. Super fresh and clean - not a hint of ashiness. Beautifully balanced. Could but should not be enjoyed now. It is clealy going to continue to gain complexity.

Wine Front (2012)92 pts

‘The style we’re aiming for is a Goldkaps style – clean fruit 40% and 60% botrytis, or so – with 9 passes through the vineyard with last picking in the middle of July’, offers winemaker Hedley. Combining dried fruits, marmalade and citrus peel aromas. Some floral stuff too. Pushing through to raspberry ripple flavours tinged with marmalade and green apple acidity. Very concentrated, very rich, shiny/slick textured but cutting a swathe across the palate with polished feel. Great length of flavour here, almost over the top concentration. A luxurious epicurean experience.

Bob Campbell MW (2016)97 pts

An amplified version of the auslese, with greater intensity and sweeter but with a similar ginger, honey and tree fruits. A lovely wine with a great sugar and acid balance. Very long. More flesh on its bones than the auslese.

Raymond Chan (2015)19 pts

Brilliant, full, light golden-yellow colour, paler on edge. The nose is fine in concentration with rich, ripe and opulent aromas of citrus and tropical fruits, honey and fully entwined aromas of botrytis musk, talc and marmalade. The botrytis unfolds in waves and the complexity is enhanced by exotic floral elements. Very sweet, rich and opulent, this has a dense, softly packed and rounded core. The flavours are stylishly restrained in expression showing integrated ripe citrus and tropical fruits, marmalade, honey and lifted florals. This is smooth-flowing with a gentle unctuousness, the acidity soft and the mouthfeel balanced and extremely harmonious. The wine carries effortlessly to a long and sustained finish of exotic florals and honey. This is a very fine and smooth, harmoniously integrated sweet Riesling with waves of opulent botrytis and an unctuous mouthfeel. Match with panna cotta, crème caramel, baked desserts and blue cheese over the next 5-6 years. Hand-picked fruit , blended from 6 Auslese picks, bunches selected with 100% botrytis affected berries, mostly in early stages of dehydration (net botrytis influence approx. 80%), with net 34.0° Brix. Fermented 67% in stainless and 33% in oak barrels to 9.5% alc. and 188 g/L RS. Beerenauslese style

Vinification Notes

A significant amount of work is done in the Estate vineyards that produce grapes for all of Framingham’s Rieslings. Extensive crop thinning and leaf plucking are practised, giving low yields of grapes that have had reasonable exposure to sunlight. Fruit for Classic Riesling is harvested largely by machine though some components, up to 25% of the blend,are hand picked . Phenolic structure from the short term skin contact that occurs during machine harvesting serves to make the wine more approachable early in its life. After de-stemming, the must, with many berries still intact, is loaded through the door of the press to reduce maceration. The juice is extracted at low pressures over a 4 hour period. These juices were clarified by cold settling for 2 3 days before racking to ferment. Ferments were conducted in stainless steel tanks with temperature controlling and selected batches were stopped with some residual sugar remaining. Once fermentation was complete, the wines were left on ferment lees for 2-3 months, with a further 6 months on light lees, to add texture. After blending, the wine was gently clarified and bottled under screwcap to preserve freshness, flavour and integrity