Our riesling vines are planted adjacent to the Tukituki river. 2016 was pretty dry - even with this proximity to the water we had fewer of the misty mornings we usually experience followed by the usual hot dry days, giving a slightly lower proportion of noble botrytis. There remain some resultant characteristic honey notes, but the floral and citrus varietal riesling flavours predominate: these were maximised by a slow, cold fermentation of clarified juice.
Fermentation was cold-stopped at a residual sugar of 34g/L, balancing the great natural acidity achieved on this stony site.
Riesling creates a bit of confusion due to the many styles it is made in. This one is perfect as an aperitif on a sunny afternoon, a great accompaniment to seafood or summer salads containing anything that gives a bit of fruit sweetness - mango, pomegranate, nectarine - that sort of thing. Sweet enough to work with fruit-based desserts if they have a bit of acidity and are not too sweet, but it's not even close to being a true dessert wine - it won't work with ice-cream.
There's no need to over-chill, you'll just dull the flavours - about 15 minutes in the fridge is fine.
45 cases produced. The great German variety is often considered the best of all white wines for cellaring - do yourself a favour and put some aside.