- 100% Riesling
- Sourced from Block 2 of the Elms vineyard, an east facing gravel outwash fan immediately to the north of Block 3
- Very deep angular schist gravels with thin loess covering
- Hand harvested
- Whole bunch pressed and settled for 5 days before racking
- A slow fermentation of 12 weeks with indigenous yeasts to almost complete dryness (3g/L RS)
- Rested on fine lees to build palate weight before bottling in early-September
Info
Producer:
Vintage:
2023
Country:
New Zealand
Region:
Central Otago
Appellation:
Central Otago
Variety:
Riesling
Color:
White
Sizes Available
| Full Bottle | NZ-FRW-04-23 | 6/750ml |
Resources
Press & Reviews
James Suckling
Score
93
Date
2023-11-01
"Delightful fruit and floral notes of candied lime, green honeydew melon and peach blossom followed by meringue and a touch of wet stone minerality. Medium-bodied, mouthwatering acidity. Lively and vibrant. Firm. From biodynamically grown grapes with Demeter certification. Drink or hold. Screw cap."
Jancis Robinson
Score
17
Date
2024-04-08
"Ripe and peachy with a lovely hint of flintiness. This has a broad creaminess and a bit of a grip, too. The fruit is very pure, with plenty of vibrancy from acidity. Finishes long. (FG)"
Vinous
Score
91
Date
2024-04-11
"The 2023 Dry Riesling is a lively, bright number with fragrant fruit and floral flavors. While dry and light in body, it packs substance and richness within its concentrated core, making it firm and focused in its approach. There's certainly no shortage of assertive, citrus-like acidity on the finish as well as phenolics, lending a fine, powdery texture alongside the lemon and honey tea-like aromas."
Wine Advocate
Score
93
Date
2023-12-14
"The 2023 Dry Riesling is mineral and flossy on the nose, with pear drop, lavender, lime flesh, lemon barley, sweet pea florals and green apple skin. In the mouth, the wine is just so pretty. It's austere in its acidic flow and fleshy on the mid-palate, but it has lovely balance and poise. 12.5% alcohol, sealed under screw cap. Some numbers for the nerds (like me): pH is 2.88, total acidity is 8.2, residual sugar is 3.4 grams per liter."