Our riesling vines are planted adjacent to the Tukituki river. In 2017 this proximity to the water gave us plenty of misty mornings followed by hot dry days, giving a decent proportion of noble botrytis. There are resultant characteristic honey notes, alongside floral and citrus varietal riesling flavours: these were maximised by a slow, cold fermentation of clarified juice.
Fermentation was cold-stopped at a residual sugar of around 60g/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 a true dessert wine.

There's no need to over-chill, you'll just dull the flavours - about 15 minutes in the fridge is fine.