Winery notes (2017 Vintage)
"Imagine a zesty, fresh fruit concoction of honeydew melon and tangerine infused with kaffir lime leaves and honeysuckle flowers – a scant sprinkling of freshly grated ginger, a drizzle of pastis and a few juniper berries stirred in for good measure. An invigorating off-dry style that walks on the wild side and delivers a ying-yang balance of bright, natural acidity and a subliminal touch of sweetness.
Organically farmed grapes were grown at Ashmore Vineyard in Fairhall, adjacent to the mouth of the Brancott Valley on gravelly clay-loam soils, conditions more typical of the Southern Valleys than the Wairau plains. This 20-year-old organically certified vineyard is trained on a two-cane VSP (vertical shoot positioning) trellis and is rigorously shootand fruit-thinned to regulate yield."
92/100 Bob Campbell MW, The Real Review (2017 Vintage)
"Bright, fresh and peppery riesling with chilli, ginger, struck flint, citrus and subtle savoury and toasty flavours. A hint of initial sweetness is neatly balanced by tangy acidity, which gives a drying finish."
5 Stars & 18.5-/20 (93) Raymond Chan, October 2018 (2017 Vintage)
"Bright, light straw-yellow colour with slight green hues and some depth, lighter on the rim. The nose is very fresh, tightly bound and taut, quite elegant in presentation, but to too slender, as this has intensity, showing an amalgam of white florals, subtle herb notes and integrated lime fruit with mineral nuances. Medium to taste and medium-bodied, the palate has elegantly expressed, fresh and bright fruit flavours of limes with notes of white florals and a little herb and honeysuckle. The fruit forms an elegant core with moderate richness and fresh lacy acidity providing good energy and vibrancy. The wine flows along a fine-textured line to a zesty, lingering finish. This is an elegant, tightly bound medium Riesling with vibrant lime fruit with white florals, herbs and honeysuckle showing some richness and good freshness. Serve as an aperitif over the next 4 years. Hand-picked fruit from the ’Ashmore’ vineyard, WBP and half fermented in tank and half indigenous yeast fermented in seasoned oak to 12.0% alc., 16 g/L RS, TA 7.8 g/L and pH 2.99, the wine aged on lees in barrel for 6 months."