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Forrest Wines

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Forrest Wines use alternative winemaking techniques and select parcels of fruit to make their The Doctors' range of lower alcohol wines.

Like biting into a deliciously crisp granny smith apple, licking lime sherbet and apricot, all at once! So easy to drink, with the perfect balance of fruit sweetness and fresh acidity at a modest 9% alcohol.

Technical analysis

ALCOHOL

9.0 %

RESIDUAL SUGAR

44.2 g/L

pH

2.85

ACIDITY

8.3 g/L

ORIGIN

New Zealand

WINEMAKER

John Forrest

VARIETY

Riesling

HARVEST DATE

April 2017

FINED USING

Isinglass, Gelatine

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Marlborough

VEGETARIAN

No

VEGAN

No

Vinification details

Harvested early at low sugars, the grapes were gently pressed, cold settled and given a cool slow fermentation in stainless steel tanks which was arrested around 9% alcohol. The final decision on when to stop the wine fermentation is very much decided on acid/sugar balance.

Green credentials

Member of Sustainable Winegrowing New Zealand.

Have a trade enquiry?
Contact us to discuss

Gorgeously aromatic, light, refreshing 9% alcohol style with tropical fruit sherbet, apple, orange zest and honeysuckle and a delectable, long-lasting, deliciously fruity finish.

New Zealand International Wine Show

Download full size images

Forrest Wines use alternative winemaking techniques and select parcels of fruit to make their The Doctors' range of lower alcohol wines.

Like biting into a deliciously crisp granny smith apple, licking lime sherbet and apricot, all at once! So easy to drink, with the perfect balance of fruit sweetness and fresh acidity at a modest 9% alcohol.

Technical analysis

ALCOHOL

9.0 %

RESIDUAL SUGAR

43.3 g/L

pH

3.11

ACIDITY

8.5 g/L

ORIGIN

New Zealand

WINEMAKER

John Forrest

VARIETY

Riesling

HARVEST DATE

April 2016

FINED USING

Isinglass, Gelatine

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Marlborough

VEGETARIAN

No

VEGAN

No

Vinification details

Harvested early at low sugars, the grapes were gently pressed, cold settled and given a cool slow fermentation in stainless steel tanks which was arrested around 9% alcohol. The final decision on when to stop the wine fermentation is very much decided on acid/sugar balance.

Awards

New Zealand International Wine Show: Trophy Best Riesling

Green credentials

Member of Sustainable Winegrowing New Zealand.

Have a trade enquiry?
Contact us to discuss

Download full size images

Forrest Wines use alternative winemaking techniques and select parcels of fruit to make their The Doctors' range of lower alcohol wines.

Deliciously crisp Granny Smith apple, lime sherbet and apricot interplay beautifully on both nose and palate. The 2015 Doctors’ Riesling is simply stunning – so easy to drink and with the perfect balance of fruit sweetness and fresh acidity at a modest 9% alcohol.

Technical analysis

ALCOHOL

9.0 %

RESIDUAL SUGAR

27.9 g/L

pH

3.04

ACIDITY

9.2 g/L

ORIGIN

New Zealand

WINEMAKER

John Forrest

VARIETY

Riesling

HARVEST DATE

March 2015

FINED USING

Isinglass, Gelatine

SULPHUR

Total: 137 Free: 25

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Marlborough

Vintage conditions

Vintage 2015 will be remembered as a very low cropping year – 40% down on the record 2014, or 20% below the longer term average. What made it so was a multiple of factors; Firstly, the grape plants natural reaction from ripen such a large crop in 2014, a cooler flowering period right on full bloom which reduced berry fertilisation and finally a very hot dry year that limited vine vigour and berry size. For producers interested in quality over quantity, it was an ideal year. No need for expensive fruit thinning and less leaf plucking made for an easy growing season. Harvest was 7 – 10 days early, around 20th March, and was pretty much over by the second week of April. Just as well as Easter, like 2014, again proved wet. The results, as the wines settle after fermentation, look impressive – great flavour aromatic results together with good palate weight.

Vinification details

Harvested early at low sugars, the grapes were gently pressed, cold settled and given a cool slow fermentation in stainless steel tanks which was arrested around 9% alcohol and 28 g/l residual sugar. The final decision on when to stop the wine fermentation is very much decided on acid/sugar balance.

Green credentials

Member of Sustainable Winegrowing New Zealand.

Have a trade enquiry?
Contact us to discuss