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 Robinson MW hails Andrew as “one of the most skilled practitioners of Riesling anywhere in the world”.
Fruit for the Framingham Classic Riesling was sourced from their estate vineyard in the Wairau Valley. The alluvial, well-drained soils of the Wairau were formed by the sedimentation of the Wairau River. In the warm centre of the valley – where there is low rainfall and relatively low frost risk – Framingham are able to harvest controlled yields at desired ripeness. Extensive crop thinning and a degree of leaf plucking are practised when necessary, giving low yields of grapes that have had managed exposure to sunlight.
Winter and spring of 2014 were somewhat drier than normal, and poor weather at flowering meant that low crop yields were set. The run up to harvest was warmer than average, but the riesling grapes' natural acid structure was retained. Favourable weather during harvest allowed for some hang time, developing flavour compounds in the fruit.
Juices from hand-picked parcels were extracted at low pressures over a four hour period, and clarified by cold settling for 2-3 days before racking. Fermentation was conducted in stainless steel tanks with varying degrees of temperature control, and selected batches were cooled to stop fermentation with some residual sugar remaining. The wines were left on gross lees for 2-3 months, with a further seven months on light lees, to add texture. A small component was aged in neutral wood vessels. A botrytis affected component, approximately 10% of the total volume, was incorporated in 2015. This is not usually possible in most vintages, as botrytised grapes are used in other wines. After blending, the wine was gently clarified and bottled under screwcap to preserve freshness, flavour and integrity.
This wine is an elegant pale gold in the glass, with hints of green. It has a fragrant, complex nose showing tangelo, honeysuckle, jasmine and quinine aromatics along with hints of apricot, beeswax, cream and some gentle nuances of wet stone.
|Grape varieties||100% Riesling|
|Region||Wairau Valley, Marlborough|
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