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    96 Points
Prophets Rock Dry Riesling 2022
Prophets Rock Dry Riesling 2022

Prophets Rock Dry Riesling 2022

SKU: PRDR202210 UCAU
Regular price $49.99
Unit price
per 

Averaging only 300 cases per vintage, Prophets Rock Dry Riesling is a rare find

The vinification is heavily influenced by Paul’s time in Alsace

This wine will reward collectors over the next 7+ years from vintage.

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    • Description

      Paul’s love for Alsace whites whilst working there is the reason he makes both his ‘dry’ whites in oak, low yields and time on lees. 

      Sourced from Rocky Point vineyard. Yields = 35 hct per hectare of this superb steep site. The 1st major glacier which formed the region didn’t make it to the Rocky Point site and latter ones didn’t expose the Schist as early as the Home Block further North, hence why the Schist hasn’t decomposed, meaning the Rocky Point vineyard is still a solid mass of Rock. This Schist rock is very predominant in the Rocky Point Vineyard – parent material of the whole region. When they do soil testing each year the issue they have is they do not enough nitrogen/organic matter in the soil due to the massive amount of mineral/solid rock that the vines are growing on. To combat this they do cover cropping to help with the nitrogen deficiency, using home-made compost. 

      A key point that Paul has mentioned in our conversations around his dry whites is the importance of elevage on lees. This was an important lesson he learnt whilst in Alsace, where the ‘greats’ almost always leave the wines post ferment on lees for extended periods, where so often in the new world for Riesling and Gris the wines are moved to tank/bottle in just a few months post primary ferment. Paul’s white’s are bottled just before the following vintage. 

      Hand Picked – whole bunch pressed – slow over 6 hours. Settled overnight in tank – then transferred to barrel – takes as much fine/fluffy lees as he can. 

      Wild Ferment in seasoned barrel (100% old). Slow ferment, 3 to 4 months due to temperatures. Once the ferment finishes, Paul doesn’t take off any lees for the entire elevage. Bottled before the start of the next harvest – 11 months approx. No Malo. Between 5 to 8 grams residual sugar. No Malo. Filtered due to sugar.



      Tasting Profile

      • Light
      • Full
      • Low Tannin
      • Tannic
      • Sweet
      • Dry
      • Low Acidity
      • High Acidity
      Aroma:

      Lemon, Lime, Mineral

      Palate:

      Chalk, Honeydew, Lemon

      Food Pairings:
      Asian Food Asian
      Fish Fish
      Shellfish Shellfish

    Description

    Paul’s love for Alsace whites whilst working there is the reason he makes both his ‘dry’ whites in oak, low yields and time on lees. 

    Sourced from Rocky Point vineyard. Yields = 35 hct per hectare of this superb steep site. The 1st major glacier which formed the region didn’t make it to the Rocky Point site and latter ones didn’t expose the Schist as early as the Home Block further North, hence why the Schist hasn’t decomposed, meaning the Rocky Point vineyard is still a solid mass of Rock. This Schist rock is very predominant in the Rocky Point Vineyard – parent material of the whole region. When they do soil testing each year the issue they have is they do not enough nitrogen/organic matter in the soil due to the massive amount of mineral/solid rock that the vines are growing on. To combat this they do cover cropping to help with the nitrogen deficiency, using home-made compost. 

    A key point that Paul has mentioned in our conversations around his dry whites is the importance of elevage on lees. This was an important lesson he learnt whilst in Alsace, where the ‘greats’ almost always leave the wines post ferment on lees for extended periods, where so often in the new world for Riesling and Gris the wines are moved to tank/bottle in just a few months post primary ferment. Paul’s white’s are bottled just before the following vintage. 

    Hand Picked – whole bunch pressed – slow over 6 hours. Settled overnight in tank – then transferred to barrel – takes as much fine/fluffy lees as he can. 

    Wild Ferment in seasoned barrel (100% old). Slow ferment, 3 to 4 months due to temperatures. Once the ferment finishes, Paul doesn’t take off any lees for the entire elevage. Bottled before the start of the next harvest – 11 months approx. No Malo. Between 5 to 8 grams residual sugar. No Malo. Filtered due to sugar.



    Tasting Profile

    • Light
    • Full
    • Low Tannin
    • Tannic
    • Sweet
    • Dry
    • Low Acidity
    • High Acidity
    Aroma:

    Lemon, Lime, Mineral

    Palate:

    Chalk, Honeydew, Lemon

    Food Pairings:
    Asian Food Asian
    Fish Fish
    Shellfish Shellfish
    Prophets Rock

    Two vineyards were established in the Bendigo sub-region: The Prophet’s Rock Home Vineyard and, subsequently, the Rocky Point. Both are steep and elevated, and each is distinctive – The Home Vineyard with its rare mix of soils, including schist, clay and chalk, and Rocky Point with its stony ground and almost treacherous slopes.

    Step into the winery though and it's almost like stepping into one of the old houses of Europe. Winemaker Paul Pujol refined his trade working in France’s classical wine regions, the Languedoc, Sancerre and, crucially, Burgundy and Alsace. His traditional aesthetic — respectful, patient, vineyard-focused – resonates in the Prophet’s Rock wines, and frees them to express the uniqueness of the individual terroirs.

    The Prophet’s Rock philosophy centres around combining both the old world and the new; “past and present unified by place”. Prophet’s Rock are also committed to sustainable wine production with the vines sitting comfortably in the natural environment that surrounds them. Prophet’s Rock is also a member of Sustainable Winegrowing New Zealand.
    With the vineyard producing low yield yet highly concentrated flavourful fruit, their efforts truly shine in the vineyard with harvesting undertaken completely by hand.

    Their Pinot Gris and Riesling are slowly and gently whole-bunch pressed, followed by long slow ferments in barrel and aging on yeast lees prior to bottling before the next harvest. The Pinot Noir requires minimal extraction due to the extraordinary concentration of the fruit, and is fermented using only indigenous yeast from the vineyard. In barrel, the wines go through spontaneous malolactic fermentation and extended élevage. In the case of Prophet’s Rock, our Pinot Noir is bottled unfiltered and cellared before release.

    "When we founded Prophet’s Rock in 1999, our goal was to find sites in Central Otago like no others. Two vineyards were established in the Bendigo sub-region: The Prophet’s Rock Home Vineyard and, subsequently, the Rocky Point. Both are steep and elevated, and each is distinctive – The Home Vineyard with its rare mix of soils, including schist, clay and chalk, and Rocky Point with its stony ground and almost treacherous slopes.

    In the winery, though, we find our muses in the old houses of Europe. Winemaker Paul Pujol refined his trade working in France’s classical wine regions, the Languedoc, Sancerre and, crucially, Burgundy and Alsace. His traditional aesthetic — respectful, patient, vineyard-focused – resonates in our wines, and frees them to express the unique tenor of our sites." - Prophet's Rock

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