Hartenberg Estate : Weisser Riesling 2003

The Eleanor Chardonnay 2004 The Eleanor Chardonnay 2005 (current) The Stork Shiraz 2003 The Stork Shiraz 2004 (current) The Mackenzie 2003 The Mackenzie 2004 (current)

Cabernet Sauvignon/Shiraz 2002 Cabernet Sauvignon/Shiraz 2003 Cabernet Sauvignon/Shiraz 2004 (current) Cabernet Sauvignon 2000 Cabernet Sauvignon 2001 Cabernet Sauvignon 2004 (current) Merlot 2001 Merlot 2002 Merlot 2003 (current) Pinotage 2002 Pinotage 2003 Pinotage 2004 (current) Shiraz 2001 Shiraz 2002 Shiraz 2003 Shiraz 2004 (current)

Zinfandel Natural Sweet 2002

WEISSER RIESLING 2003

:: Trophy Wine Show 2004 - "Top Riesling"

WINEMAKING

Destemmed and given a four hour skin maceration. Only free run juice was used. Settled at 15 – 18 °C. Fermentation followed at 18 – 20°C and this was stopped by chilling and centrifuging to gain the required sugar level. The wine was stabilised & filtered before bottling.

TASTING NOTE

The aroma shows fresh, tropical, pineapples, honey and overripe pear characters. On the palate one is struck by the richness of the entry and the presence of jasmine as well as the (typical) oiliness present in Riesling. All this flows through to a full-flavoured multi-textured perfumed finish where the fruit richness is well balanced by the lingering acidity. This is a wine with a fantastic future for those who can keep it for 4 years or so.

FOOD MATCH

Spicier (as against hot spice) foods such as Thai curries and Indian meat or vegetable stews.

Coq au Vin cooked with Riesling instead of the usual red wine.

AGE OF VINES	1 Block x 5 Years
PICKING DATES	On 26 February (14 and 15 March – 2002) (27 March and 4 April – 2001) (29 February and 9 March - 2000) (16 and 18 March - 1999)
YIELD	8.0 tons per hectare @ Ave 25 Balling
BOTTLING DATE	12 and 13 May 2003
TOTAL PRODUCED	21589 bottles
RELEASE DATE	1 December 2003
ANALYSIS	Alcohol - 13.5 % by volume Residual Sugar - 15.5 g/l Total Acid - 5.8 g/l pH - 3.1