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
37.0 g/L
pH
3.01
ACIDITY
7.8 g/L
ORIGIN
New Zealand
VARIETY
Riesling
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.
Tasting video
With winemaker Beth Forrest.
Contact us to discuss
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.
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
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.
Contact us to discuss
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.
Contact us to discuss