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2025 Charteris The Lake Front Terrace Vineyard Riesling

2025 Charteris The Lake Front Terrace Vineyard Riesling

The Lakefront Terrace vineyard is owned and farmed by Misha and Andy Wilkinson. Nestled on west facing slopes overlooking Lake Dunstan between Northburn and Bendigo, this vineyard occupies its own unique terroir, The topography and glacial nature of the soils give us wines with fruit depth supported by fine acid tension. Patience and careful cellaring will see this wine develop gracefully beyond 10 years.  

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$55.00
 
SKU: CW25RIZZCO
Wine Specs
Vintage
2025
Appellation
Bendigo
Vineyard Designation
The Vandermark Vineyard
Harvest Date
Hand picked 19th April 2025
Acid
8.0 g/l TA
pH
2.87
Bottling Date
2nd September 2025
Residual Sugar
15
Alcohol %
11.5
Wine Profile
Tasting Notes
Brown lime, pear blossom and hints of jasmine on wet slate provide the foundations for the aromatic detail in this wine. Added complexity can be found in lemon verbena, chamomile flowers and a hint of brown spice over lime granita. A twist of kaffir lime leaf on top completing the perfumed bouquet. The palate opens with Lime cordial, white clover honey and elderflower, layered through lemon merengue pie, juicy but silky, the sweetness adding a velvety cloak of texture over the subtly chalky acid backbone. This wine is a touch riper than our usual style and as a result offers up more textural extract driven depth of flavour. There is almost a hint of Grosse Gewachs style tension between the body of the wine and the acid core giving power with slipperiness.
Vineyard Notes
The Lakefront Terrace is a new vineyard for us, owned and tended to by Andy and Misha Wilkinson, who we have known to more than 10 years. They planted the first vines on the site in 2004 with the Riesling sitting on a northwest slope between 262m and 282m above sea level. The landscape tells the story of multiple glaciations and the impact of millennia of ice battling granite, carving out steep sided valleys carpeted in gravelly schist and loam soils, the Lakefront Terrace vineyard is a case in point. From a mild winter, the ski season almost didn’t get going, and relatively gentle spring, the growing season got away to an excellent start with good soil moisture resulting in a slightly later than normal budburst. However, with the beginning of November came the challenge of frost, and there was a belter in the first week of November which laid waste to a few of our source vineyards. The location of the Riesling vineyard, with its steep Northerly position, afforded the new shoots enough protection from the frost that it escaped almost completely unscathed, lucky for us. The rest of summer was gentle and obliging with warm and generally dry conditions with well-timed rains keeping vineyards looking fresh and healthy. March and April cooled off with the coldest morning since the previous November frost arriving in the negatives on the morning of the 9th of April, the day we picked this Riesling.
Winemaker Notes
The combination of geology and climate in Central Otago collide in a most unique way in a glass of Riesling. The relatively youthful geomorphology together with generally dry warm summer days and cool nights create a vinous opportunity found in few other locations on the planet. The 45° South latitude, halfway to the South Pole, and the late ripening nature of Riesling ensure long, slow ripening and abundant acidity open the door for considered winemaking. I have always had a soft spot for the Kabinett style Rieslings from the steep slopes and granitic soils of the Mosel in Germany, and the dry finish to the 2025 harvest season ensured excellent ripening conditions with a long gentle wag in the tail giving great opportunity for flavour to build. As we like to do, we stopped the fermentation with a little residual sweetness remaining to balance the endemic acidity we have come to expect in Central Otago. The result is a delicate dance between acid and sweetness which blurs the lines of dryness but creates a unique line of silky sumptuousness.
Food Pairing Notes
Food – Pork Rillettes pre-lunch or a rich and spicy Laksa in the evening will do it.
Production
Alcohol – 12.5% 7.4 Standard drinks 238 x dozen produced • Hand-picked on 19h April at 23.0 Brix • Whole Bunch pressed • Settled for 4 days before racking • Inoculated with a neutral Saccharomyces bayanus yeast strain • Fermentation was stopped to leave a small amount of acid balancing residual sugar • Minimal Protein stabilisation • The wine remained on fine yeast lees until bottling on 29th August 2025 Pre-bottling analysis – 2.87 pH, 9.0 g/L Titratible Acidity, 15.0 g/L Residual Sugar, 12.5% Alcohol

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