Astrolabe The Farm
The Farm is my own vineyard, situated in Grovetown, in the lower Wairau Valley. The vines at The Farm are some of our oldest. We dry farm, practise organics and are moving towards organic certification. The old vines in the riesling block are a mix of three different clones. Nowadays, riesling is not so widely planted in Marlborough, but it is perhaps one of the varieties best suited to Marlborough’s cool climate.
A mixture of hand-picked and machine-harvested grapes were fermented with light solids to produce an aromatic, dry wine with attractive citrus and floral flavours. Only the free-run juice was used to preserve fruit clarity and a tight acid structure. I think riesling presents one of the best cellaring wines of all, especially in the screwcap closure, and I expect this wine to age gracefully for many years.
Simon Waghorn — Winemaker
Lemon honey and lemon zest, green apple and citrus blossom.
A light-textured, mineral wine with fresh apple and lemon flavours and a crisp, racy acidity.
This wine is crafted to allow for long and graceful bottle-aging. It will reward careful cellaring. However, the wine is already drinking well.
Pairs well with a wide range of food, from light poultry, pork and fish with beurre blanc to fragrant and spicy dishes.
RIESLING SERVING TEMPERATURE
"Grown at Grovetown, in the Wairau Valley, the 2018 vintage is a single-vineyard wine, partly hand-picked. A fresh, medium-bodied wine, it has citrusy, slightly appley flavours, showing very good vigour and depth, and a slightly off-dry, crisp finish. Still unfolding, it’s well worth cellaring to 2021+"
New Zealand Wines: Michael Cooper’s Buyer’s Guide 2020
“This wine smells just like you’ve walked into an orchard growing lemons on one side and apples on the other. So intense yet so delicate and the palate reflects exactly that. But I’d expect nothing less however from Simon Waghorn, winemaker extraordinaire and all-round riesling rockstar. Crafted from his home farm vineyard in Marlborough’s Grovetown district, it has crunchy acidity, a lift of mandarin, nashi and fabulously flinty minerality. Gorgeous with Nadia Lim’s pulled horopito pork pansotti with watercress pesto.” SEP 17
Sustainably certified SWNZ