Black Estate - This Riesling is grown on the rolling slopes of our Damsteep Vineyard.  The site's dense clay and mineral limestone provide weight, texture and salivating freshness.  A true character.

Delicious Riesling with gorgeously well balanced flavours of freshly picked crunchy green apples, lime zest and a ripe peachy note, all adding complexity to an incredibly beautiful expression of Riesling from this country's biggest wine region - Marlborough. 

This wine is made from a combination of hand and machine harvested fruit which was fermented at cool temperatures to retain fruit freshness as well as 11.6 grams per litre of residual sugar, nicely balanced by bright tasty acidity. It's a succulent little number which rocks a lime zest flavour and drinks beautifully now but can age for at least a decade. 

Whitehaven Wines began life in 1994 as a romantic business for a couple of corporate escapees, Sue and Greg White, who had given up life in the rat race of Auckland for another kind of life aboard their yacht. When sailing around the country, they took shelter in the Marlborough Sounds from Pacific storms and fell in love with the region. An easy thing to do when harbouring in the spectacularly pristine waters of the Sounds. They decided to settle there on terra firma once more and try their hands at wine production, hiring a winemaker and beginning a business which has now been around for 26 years. Greg has sadly passed away now, leaving a legacy as well as his wife and daughter, Sam, to run the winery. Their winemaker is Peter Jackson.

Superbly refreshing, floral aromas with lime and honeysuckle. Off-dry, with a balanced acidity, fresh mineral flavours and a hint of apple
Great for that summer lunch

Cameron Douglas MS 93/100
A lovely wine in an off-dry expression. Aromas and flavours of green apple and lemon pith, honeysuckle and lime-flower. The sweetness is perfectly placed against a backdrop of acidity and ripe citrus and apple flavours. Balanced and well made, crisp and lengthy, a great aperitif style for Summer 2024.

Bob Campbell MW 93/100
"Medium-dry riesling with saline/oyster shell, lemon blossom, lime, and wild flower flavours. Initial sweetness is balanced by refreshing acidity which helps drive a lingering finish and creates mouth-tingling tension. Intense wine with cellaring potential"

The name Mon Cheval is in homage to the owner's champion racehorse, Under Cover Lover, whose winning ways helped the dream of making wine possible. The 2.2 hectare vineyard is found at the entrance to Weka Pass in North Canterbury, and is planted with Pinot Noir and only a small amount of Riesling.

This wine is a labour of love and was made from hand picked grapes grown on the organically certified Ashmore Vineyard in Fairhall, Marlborough. A combination of spontaneous yeast and inoculated ferments (50/50) were taken to 12.5% ABV and residual sugar of 19.5 grams per litre, which makes this wine medium dry in style. It tastes like lemon zest and fresh ripe Granny Smith apples on speed… a gorgeous refreshing, full bodied Marlborough white wine made from one of the greatest grapes on Earth. 

A must try. 

Great Central Otago Riesling in a medium dry, succulent, deliciously drinkable style with flavours of lime zest and lemon. Dicey Wines is owned by the Dicey brothers, Matt and James, whose parents were pioneers of viticulture and winemaking in Bannockburn, Central Otago, when they co-founded Mt Difficulty Wines.

An exceptional, fruit forward, but complex, organically certified Sauvignon Blanc from one of the greatest vineyards in Marlborough - The Settlement Vineyard. This is a large, certified organic site on a sloping hillside in Marlborough's southern valleys. 

Dry, full bodied, iconoclastic Riesling from New Zealand's king of spatlese styles, Mat Donaldson and his winemaking team at Pegasus Bay Winery, which is New Zealand's greatest Riesling producer. 

This wine, Bel Canto, is the queen of the winery's Riesling range. It is bone dry with 5 grams per litre of residual sugar due to high brix (grape sugars) at harvest time and a small percentage of noble rot (also known as botrytis). It drinks well now and can age for the long term; up to and beyond 10 years. 

Extended hang time on the vines has resulted in the intensely ripe, tropical fruit flavours in the grapes which were picked to retain refreshing, high but balanced acidity. The free run juice was fermented slowly at cool temperatures to retain fruit characters and varietal purity. Alcoholic fermentation was left to continue until residual sugar of 5 g/l was achieved. Retention of a little of natural carbon dioxide gives spritz character to add liveliness and accentuate freshness.

Made by Mt Edward winery co-owner, winemaker and Riesling devotee Duncan Forsyth, whose focus is on dry Rieslings. This is a super tasty with with complex fresh aroma spectrum and flavours of lemons, limes, and grapefruit, underpinned by the freshness of sorbet and a lingering dry finish. 

Grapes were whole bunch pressed and fermented in stainless steel barrels and stainless tanks with wild yeasts, no temperature control and lees aging for three months.

Marlborough is white wine country and while it's mostly all about Sauvignon and Chardonnay, this spectacular new dry-ish Riesling is full of deliciously zingy flavours of lemon zest, fresh apples and ripe peach, coupled with an intensely lingering, flavoursome finish.

This wine is intensely aromatic on the palate and has lingering flavours with a crisp dry finish.

The north facing Ashmore Vineyard receives all day sun and that, coupled with cool Marlborough nights, makes for ideal cool climate growing conditions for the Riesling grapes that are grown on the free draining, deep alluvial silt, overlying clay sub soils. Ashmore Vineyard was planted in 1997 with conversion to organics beginning in 2009 and full certification from Bio-Gro in 2012.

This tasty dry Riesling comes from the beautiful windswept vineyard owned by Craggy Range in the sweepingly stunning Te Muna Road in Martinborough. 

The grapes in this wine were 100% whole bunch pressed and fermented in a  combination of stainless steel and large oak cuves with 100% innoculated yeasts.

The wine was matured for four months before bottling. It's fresh, youthful, vibrant and zingy with intense lime and green apple flavour notes, a medium body and long finish. It drinks beautifully now and will age superbly for at least five to six years. 

Classic by name and by nature. This is a full bodied, mouth filling, medium dry Riesling that is brimming with flavour, such as ripe orange, peach and mandarin. Its juicy acidity adds tension to the wine, providing a structured and beautiful aromatic white with flavours of ripe stonefruit supported by notes of freshness that lend it a long, succulent finish that tastes dry following the rich mid palate. The palate is vibrant, intense and focused with orange, nectarine and cream flavours and a good line of juicy acidity.

Valli Riesling is inspired by the great whites of the Mosel Valley in Germany. Winemaker Grant Taylor describes this vintage as having flavours of freshly squeezed lime juice, Granny Smith apple with hints of chalk and jasmine flower. 

Valli Wines was founded by Central Otago winemaker Grant Taylor in 1998 and has since become one of the most collectible Pinot Noir brands in New Zealand with four distinctly different Pinot Noirs made every year from four key sub regions in Central Otago. Grant is the only winemaker producing a consistently diverse range of wines every vintage with each wine made the same way so that the wines each express the climate and soil variations in the areas from which they come from.

Beautiful by name and beautiful by nature. This new Riesling puts North Canterbury's best white wine foot forward with its candied lemon, concentrated mandarin and ripe grapefruit aromas,. It's a light bodied, powerful white with rich citrus flavours and a super long finish. This wine's intensely aromatic mid palate ends on a crisp refreshing note.

It contains 21 grams residual sugar (medium dry style) but finishes on a dry note.