Marlborough’s temperate long growing season is perfect for riesling. The riesling for my Spätlase/Medium Riesling is grown closest to our house at our organically run Farm vineyard beside a grove of fruit trees including citrus, stone fruit, cider apples and a fig. We watch the fruit ripen from our kitchen window.
We only have one block of riesling, but I make two very different wines by taking the fruit down two different paths in the winemaking. For my Medium Riesling, I have chosen to stop the fermentation while the alcohol is low and when I thought the sugar and acid were in perfect balance. I am referencing a little the classic European style of riesling from Germany and trying to showcase how different combinations of sugar, acid and alcohol can work in different balances, provided they are complimentary. I have retained a reasonable amount of natural sugar but left it in balance with the very bright acid structure.
I have used only the free-run juice in the winemaking to keep the structure, clarity and brightness where I want it and to minimise the coarse roundness that comes with the skins. This is an aromatic, fruity wine where the sugar is held in tension by a crisp acidity. The lush flavours of this wine will be further enhanced by toasty, honeyed bottle development with cellaring.
Simon Waghorn — Winemaker
Sweet lemon and honeysuckle, with apple and lime notes and some minerality.
Round, juicy palate with flavours of ripe limes and lemonade, sherbet and sweet apple, with some honeyed notes and a clean finish.
This wine will continue to develop rewarding flavour and bottle complexity with ageing.
Pairs well with zesty and spicy foods. Try with Viet-Cajun seafood, Thai crab dishes or pork belly.
RIESLING SERVING TEMPERATURE
“Attractive medium-dry riesling, with restrained lusciousness and apple, lime, floral, chalky, mineral and white peach flavours. Tangy wine with ripe, fruity acidity giving a pleasing tension.” JAN 19
Bob Campbell, Master of Wine
The Real Review © The Real Review
“The 2017 vintage was grown at Grovetown, in the lower Wairau Valley, and made in a medium style (42 grams/litre of residual sugar). Light and lively, it has intense, citrusy flavours, a slightly minerally streak, and excellent richness, vigour and harmony. Already delicious, it’s a drink-now or cellaring proposition."
New Zealand Wines: Michael Cooper’s Buyer’s Guide 2019
Sustainably certified SWNZ