Framingham 2015 Noble Riesling

[Waiters Friend]

G'day

This producer from Marlborough, NZ, seems to specialise in Riesling. They make Rieslings in dry, off dry, and dessert styles, and all of them are worth a look. Tonight's is the dessert wine ($40NZ for 375 ml at CD).

I found that NZ Rieslings tend more towards he lemon spectrum rather than lime, and this exemplifies it. Pure, clean lemon juice sits front and centre on the nose, with hints of ginger and apricot. The palate is delicate with more fruit purity, and a little zing of cleansing acidity and tartness on the finish. Delicious as a young wine, and I suspect it will age well.

Cheers
Allan

[Wizz]

Agree - Framingham Rizzas are good across the range. And the quality extends more widely too, I liked their Sauvignon Blanc in among a sea of dross when visiting their cellar door last August, and they have a fair bit else going on too.
On NZ Riesling = lemon, I agree on the Framinghams, Lots of regionality and subregionality will give you variety there though. Central Otago goes more orange, and the Bannockburn subregion is more mandarin,

[swirler]

Orange and mandarin sounds like botrytis.

[TiggerK]

Not botrytis in this context though, just part of the terroir. NZ Rizza's almost always have a bit of residual sugar as well, unlike most Aussie styles.

Wizz, any thoughts on aging CO and BB rieslings? Thinking of revisiting a few Auburns, Mt Edwards etc (10, 11 and 12), but worried they may be in a hole or worth leaving a lot longer...

Agree on Framingham as well, I'm a big fan. Thought it was interesting that Andrew told me in person that he doesn't think his Rieslings should be aged, but best enjoyed in their youth.

[Wizz]

Orange and Mandarin in Central is a regional thing. I've picked 100% clean fruit which still shows those flavours in wine. I think longer hang times than in say Clare or Eden, might emphasise it (often picked mid April or later).

Tigger - they will go for a while yet, particularly the 11s and 12s where the acids were strong. I still have some 06 Felton Roads which are still going and had an 11 a couple of weeks ago which was delicious, youthful and not in a hole at all.

Don't know how Marlborough Riesling will age though. Much warmer. Might go OK, but I'd bet on Central or Waipara first,

[Waiters Friend]

Interesting to hear the contradictions regarding ageing. One of the 3 Rieslings that I purchased at Framingham was their Dry Riesling. The current release is the 2005 vintage, and they refuse to release their dry Rieslings remotely youthful.

[Wizz]

Interesting to hear the contradictions regarding ageing. One of the 3 Rieslings that I purchased at Framingham was their Dry Riesling. The current release is the 2005 vintage, and they refuse to release their dry Rieslings remotely youthful.

Good point, I'm off-dry centric in my thinking. I dont generally like dry riesling from Central at all (the Auburn Dry we made in 2013 had 5g/l sugar in it), but Marlborough might be a better proposition.