Clark Estate Botrytised Riesling (375ml) (2022)

Only in years where the conditions are perfect can we make this wine.  The grapes are left on the vine to slowly be infected by the fungal disease known as Botrytis.  The Botrytis reduces the water content of the berries, leaving a very intense, very sweet raisin.  The sugar content can reach as much as 48%, more than double the amount of normal grapes at harvest, as well as the botrytised flavour.

Viticulture 

When the weather conditions are ideal for this style, the grapes are left on the vine to rot into botrytised honeyed clumps. The bunches were entirely infected with Botrytis, this is considered very rare and a sign of a near perfect harvest for Riesling.

Winemaking 

The grapes were lightly pressed and fermented in the cool conditions of winter.  Fermentation was only stopped once the perfect balance between sweetness and acidity was reached. 

Producer

After long careers as soldier and nurse, Peter & Jane bought a few sheep paddocks by the Black Birch Stream in the Awatere Valley and establish 20 acres of Sauvignon Blanc, from scratch. From 1999 to 2002, the early days, they set about learning how to manage a vineyard. To help fund the venture Peter would often be working in Wellington during the week leaving Jane to train the 22,000 new vines on her own. They would work together all weekend spending the night in their old caravan.
In 2003: dark clouds and a silver lining – after two modest harvests the new crop was completely destroyed by a late spring frost with no grape income for another 18 months and more travel for Peter. Facing the reality of the hardship in operating a vineyard they faced the possibility of giving up. However, the story took a different turn and the hope of realizing their dream was renewed. In 2003 their son Simon Clark joined the team after completing his BVO and working vintages in Australia, Germany and New Zealand.
In 2003 they relocated an old villa from Blenheim to the vineyard and achieved Sustainable Wine Growing New Zealand accreditation and in 2007 daughter Sarah joined them in the sales and marketing role and her sister Jen also helps with wine dispatch.
In 2008 The Clark Estate/Boreham Wood label is born as they converted their entire crop into their own wine. With 12,000 cases and a global recession they had to get better at selling. By early 2009 the gamble paid off with major new export customers in the USA and Australia and a growth in sales in New Zealand. In 2012 Simon took the reins as head winemaker and they won their first gold medal for their Sauvignon Blanc setting the scene for the years to date with more medal winning wines.

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