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Riesling shows a tremendous affinity for the terroir of Marlborough consistently, in my opinion, producing outstanding wines from the bone dry to the intensely botrytised styles. Our 2004 Estate Dry Riesling carries on a tradition, begun in 1998, of hand selecting a portion of our best Riesling vineyards to produce a dry style of Riesling, with tremendous minerality and great concentration of fruit.
Absolute care is taken in the vineyards of these wines to enable them to produce fruit that is fully ripened, botrytis free and yet retains good natural acidity. All fruit was hand harvested, quickly processed, with only the free run juice being taken for cold settling, prior to a cool slow fermentation to dryness. The wine was then left on lees for 4 months then lightly fined and bottled secure of its quality under screwcap.
Minerally, almost salty in character this Dry Riesling expresses the stony riverbed gravels in which the wines are grown, its terroir! An attractive, austere dry wine in the mouth, concentrated with very good length of lime, apple and turpentine flavours. The mineral character of the wine is an integral part of its appeal, carries the wine on the palate.This wine has aged gracefully, and it's showing those lovely riesling secondary aromatic characters.
Residual Sugar 4 g/l
Silver Medal - Air New Zealand Wine Awards 2007
93 Pts, Bob Campbell MW, February 2013
Rich, developed wine with toast, honey and a hint of kerosene but still showing good primary fruit/citrus flavours. Dry Riesling often becomes coarse with bottle age but this wine still retains a relatively smooth finish. A fascinating late release that should encourage Riesling lovers to hold onto their precious bottles.