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Riesling
This wine is a labour of love and was made from hand picked grapes grown on the organically certified Ashmore Vineyard in Fairhall, Marlborough. A combination of spontaneous yeast and inoculated ferments (50/50) were taken to 12.5% ABV and residual sugar of 19.5 grams per litre, which makes this wine medium dry in style. It tastes like lemon zest and fresh ripe Granny Smith apples on speed? a gorgeous refreshing, full bodied Marlborough white wine made from one of the greatest grapes on Earth.
A must try.
This Riesling celebrates the 50th harvest of Heaphy?s oldest blocks of Riesling and the wine is dry, racy and firm, opening up with lively jasmine, spicy ginger and white tea floral notes over a structured palate and intense, mineral finish. Grapes were pressed in stainless steel tanks, 15% old puncheon barrels and one third in amphora.
This is a great match with sashimi, smoked fish or goat's cheese.
Cyril Henschke developed the Henschke reputation for premium riesling wines as early as the 1950s from the vineyard areas of Eden Valley, Keyneton and Springton in the Eden Valley wine region. This region provides ideal ripening conditions for the riesling grape and has a unique track record of exceptional ageing potential for the variety.
This riesling takes its name from a local landmark, Peggy’s Hill, at the top of the range between the villages of Eden Valley and Keyneton. Produced from selected traditional Henschke Eden Valley growers, whose vines are up to 50 years old, growing in low-vigour ancient Cambrian soils at around 500m altitude. This Eden Valley riesling displays exceptional varietal and regional characteristics.
Pale straw with lime hues. Lifted and perfumed aromas of citrus, almond blossom, jasmine and frangipani with notes of lemon zest, kaffir lime leaf and lemon thyme. The palate is fruit-focused with concentrated lime juice , green apple and stone-fruit flavours, supported by clean, crisp acidity and great length.
Cyril Henschke developed the Henschke reputation for premium riesling wines as early as the 1950s from the vineyard areas of Eden Valley, Keyneton and Springton in the Eden Valley wine region. This region provides ideal ripening conditions for the riesling grape and has a unique track record of exceptional ageing potential for the variety.
This riesling takes its name from a local landmark, Peggy?s Hill, at the top of the range between the villages of Eden Valley and Keyneton. Produced from selected traditional Henschke Eden Valley growers, whose vines are up to 50 years old, growing in low-vigour ancient Cambrian soils at around 500m altitude. This Eden Valley riesling displays exceptional varietal and regional characteristics.
Pale straw with lime hues. Lifted and perfumed aromas of citrus, almond blossom, jasmine and frangipani with notes of lemon zest, kaffir lime leaf and lemon thyme. The palate is fruit-focused with concentrated lime juice , green apple and stone-fruit flavours, supported by clean, crisp acidity and great length.
Jim Barry's Lodge Hill RIesling is one of the most value dry whites in store. It's super tasty little number with all the fresh flavours of dry cool climate white wine, including lime zest, green apple skins and a long, citrusy finish.
This wine comes from the Barry family's Lodge Hill Vineyard, which was planted 480 metres above sea level in Clare Valley in 1977. The altitude provides cool nights and preserves fresh characters, such as the acidity in this wine, enhancing its freshness and adding length to every succulent sip.
It drinks well now and will age well for up to a decade.
This micro-batch, super-premium Riesling is the fruit of years of patience. We selected individual rows where the terra rossa and loam barely cover the deep limestone below.
To guarantee the freshness of these precious grapes, we carefully picked batches to precisely fill our membrane press in the chill of night and destemmed the bunches without crushing them.
This benchmark dry Riesling has matured under optimum conditions displays the complexities that fine Australian Riesling develops over time.
Jim Barry.
Konrad Hengstier planted vines in Marlborough’s Waihopai Valley in 1996 and quickly began forging ties with the Giesen brothers, who have now bought the brand that he established. This is the dry Riesling in the Giesen stable of wines today, made from grapes planted by Henstier and fermented in a surprisingly complex style using stainless steel, German fuder oak barrels and a portion of the wine also goes into granite. Lees ageing further adds to the development of complexity in this wine, which is dry with 7 grams of residual sugar per litre.
The Main Divide is the name of the Southern Alps and a range of great wines made by the Pegasus Bay winemaking team. These wines consistently over deliver, drink beautifully when young with their rich and opulent house style - and also age surprisingly well, given the modest price they cost.
The Riesling grapes in this wine were picked over several weeks at between 23-25 brix, which creates rich, tasty Riesling. Fermentation was in stainless steel at cool temperatures and the finished wine retains a little carbon dioxide, which accentuates fresh zingy flavours in the wine, which contains 24 grams of residual sugar.
It's a full bodied, opulent style with a crisp finish.
The name Mon Cheval is in homage to the owner's champion racehorse, Under Cover Lover, whose winning ways helped the dream of making wine possible. The 2.2 hectare vineyard is found at the entrance to Weka Pass in North Canterbury, and is planted with Pinot Noir and only a small amount of Riesling.
Made by Mt Edward winery co-owner, winemaker and Riesling devotee Duncan Forsyth, whose focus is on dry Rieslings. This is a super tasty with with complex fresh aroma spectrum and flavours of lemons, limes, and grapefruit, underpinned by the freshness of sorbet and a lingering dry finish.
Grapes were whole bunch pressed and fermented in stainless steel barrels and stainless tanks with wild yeasts, no temperature control and lees aging for three months.
Beautiful by name and beautiful by nature. This new Riesling puts North Canterbury's best white wine foot forward with its candied lemon, concentrated mandarin and ripe grapefruit aromas,. It's a light bodied, powerful white with rich citrus flavours and a super long finish. This wine's intensely aromatic mid palate ends on a crisp refreshing note.
It contains 21 grams residual sugar (medium dry style) but finishes on a dry note.