Description
The 2023 Dicey Bannockburn Riesling is a high-energy, “off-dry” expression from one of Central Otago’s most respected winemaking duos, the Dicey brothers (James and Matt).
Sourced from the rugged, north-facing slopes of Bannockburn, this wine captures the tension between the region’s harsh, semi-continental climate and the delicate aromatics of the Riesling grape.
The 2023 vintage is marked by an elongated, cool ripening phase caused by a “three-peat” of La Niña, allowing the grapes to achieve peak flavor concentration while retaining a vivid, electric acidity.
The Craft: Foot-Stomping & Wild Yeast
The winemaking process at Dicey is focused on texture and minimal intervention, aimed at preserving the “Bannockburn” signature.
Pre-Fermentation: The fruit was hand-harvested early to preserve freshness. It was foot-stomped and stored overnight before being whole-bunch pressed the following day with full solids to enhance the wine’s savory complexity.
Fermentation: Using indigenous (wild) yeasts, the wine was allowed to cool naturally, leaving approximately 21 g/L of residual sugar. This sweetness is not meant to make the wine “sweet” but to act as a counterweight to the intense Central Otago acidity.
Aging: Racked and left on light lees for 6 months to build a satin-like mouthfeel. It was bottled unfined and filtered in late October 2023.
The Appearance: Pale straw with crystalline clarity.
The Nose: Fragrant and multi-layered. It leads with pink grapefruit and fennel, followed by delicate notes of jasmine, lime-flower, and a wisp of struck flint.
The Palate: Fresh, focused, and “tangy.” The initial flavors are of white apricot and rose apple, which are quickly enveloped by a vibrant, pithy citrus backbone.
The Finish: Long, linear, and juicy. The sugar is expertly balanced by a clever touch of mineral reduction and delineating acidity, finishing refreshingly dry.
