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2016 MONSTER VINEYARDS Riesling

MONSTER VINEYARDS Riesling 2016

  • Portfolio
  • Portfolio
  • Trialto
  • Product code
  • Product code
  • 762055
  • Format
  • Format
  • 12x750ml
  • Listing type
  • Listing type
  • Open
  • Status
  • Status
  • Unavailable
  • Country
  • Country
  • Canada
  • Regulated designation
  • Regulated designation
  • Vintners quality alliance (VQA)
  • Region
  • Region
  • British Columbia
  • Subregion
  • Subregion
  • Okanagan Valley, Naramata
  • Varietal(s)
  • Varietal(s)
  • Riesling 100 %
  • Alcohol Level
  • Alcohol Level
  • 12.9%
  • Color
  • Color
  • White
  • Closure type
  • Closure type
  • Metal screw cap
  • Total acidity
  • Total acidity
  • 7.9 g/l
  • PH
  • PH
  • 3.44
  • About this winery

    Monster Vineyards is a boutique winery located on the Naramata Bench in the British Columbia's Okanagan Valley. The winery came to life in 2006 when the owners of Poplar Grove introduced this fun new line up of wines to the British Columbia market. Raising the bar for fruit-forward Okanagan wines, the Monster wines are fresh, fruity and ready to be set free upon release. Monster Vineyards is conveniently located at the gateway to the famous Naramata Bench wine touring route just down the road...

    See the MONSTER VINEYARDS detail page for more information on this brand

  • Tasting notes

    Aromas of lilies and Granny Smith apples with subtle hints of pear. The first sip brings flavours of mandarin and lime. On the finish, a clean zippy backbone of acidity balances the fruity palate. The 2016 Riesling is a perfect pairing with spicy butter-poached shellfish or your favourite Thai curry dish.

  • Viticultural notes

    Spring arrived very early and warm, with bud break four weeks ahead of normal, putting the vineyard crew into high gear with great anticipation for the growing season ahead. A late April snowstorm in South Osoyoos took the thriving vines by surprise, destroying a tiny fraction of the petit verdot vineyards. The summer that followed turned out to be wetter and cooler than expected, which slowed fruit development and forced increased vineyard management and around the clock weather monitoring. Luckily, the long, warm fall season that saw a gradual cool down in temperature week after week, thus giving the grapes extra time to achieve full ripeness and flavour characteristics. The slow cooling process throughout fall allowed the vines time to enter a gradual dormancy, turn woody and store their reserves for hibernation so they could thrive again come spring.

  • Winemaking notes

    This wine was made from 100% Riesling grapes harvested from the vineyards Naramata and Osoyoos vineyards. The fruit was hand picked and immediately hand sorted and pressed with 2 hours of skin contact to bring out the mouthfeel and aromatics. The resulting juice was fermented cold to preserve the bright fruit flavours. The various tanks were inoculated with 71B yeast culture specially selected to build complexity and extract robust Riesling characteristics.