Named after Patricia Brown, the Patricia range is a combination of the best that we can do in viticulture and winemaking, and it is very special to the Brown family.
Brown Brothers Noble Riesling was the first Noble Riesling released in Australia in 1962. The grapes are handpicked over three runs to ensure a range of flavours and botrytis level. The Noble Riesling is a delicious, rich, sweet dessert table wine.
Recommended food pairings: The complexity, richness and elegance of this wine make it a delicious partner to desserts such as vanilla bean and salted caramel semifreddo or a baked lemon cheesecake. It is also a perfect match with cheese platters – including strong flavoured blues and pungent washed rind styles, or with a rich paté at the start of a great meal.
Growing Conditions: This wine can be challenging to grow and to make. The right climatic conditions and the picking time are pivotal to the success of the wine. Towards the end of vintage each year, a portion of the Riesling fruit is left to hang on the vines for late harvesting. In the warm, moist conditions brought about by morning mists and gentle autumn rains, the grapes attract the mould Botrytis Cinerea or ‘Noble Rot’. This mould grows on the grape skins resulting in thinning of the skins which leads to loss of fluid from the berries, leaving them shrunken, raisined and highly concentrated in sugar and flavour. From these shrivelled grapes we produce our Noble Riesling.
Winemaker: Cate Looney
Winemaking notes: Fruit for the 2014 vintage was hand picked from during late March, between 19.1 and 20.3 baumé with significant botrytis development. The wine was bottled with an alcohol of 9.0%, a pH of 3.43, an acid level of 9.2g/L and a residual sugar level of 164g/L.
Trophy for Best Sweet White
“Baked treats need a luscious wine to match. This delicious late harvest riesling shines, with lashings of marmalade, honey-roasted apricots, toffee and lemon zest in every sip, without a cloying finish. Drink it with cakes, biscuits, tarts, cheese platters.”
Jane Thomson - Taste Magazine Drinks Editor 01/08/2019
“Now isn’t this a beauty. Mid-amber hue with the promise of honey-drenched apricots, saffron-infused cumquat marmalade, and the aroma of toffee as it’s about to set. While those are the richer elements at play, this also shines with citrus lemony freshness, the sweetness perfectly controlled by fine bright acidity.”
Halliday Wine Companion 2018 30/08/2018
“Aromas of sweet chocolate truffle, butterscotch and lemon confit. A fresh zesty delight of a sweet wine with a slightly nutty finish.”
International Wine Challenge 2019 08/05/2019
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