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.

Bright, tangy riesling in a medium-dry style with green apple, oyster shell, lime zest/citrus and quince flavours supported by mouth tingling, fruity acidity. Good purity and a lingering finish.

Green apple on the nose, with tangy fruit, citrus, peach and nectarine on the palate.  With vibrant acidity and aromatic intensity, this off-dry wine has the ability to reflect the terroir.

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.

This wine is graceful and elegant.

On the nose and rolling into the palate, yuzu oil and orange zest are laced with white florals and enchanting summer herbs. There is our trademark hint of white pepper which skips across the palate intertwined with well-balanced acidity. A subtle minerality glides through this wine, leaving a beautifully clean and refreshing finish. Be Bold, drink Riesling.

Vineyard:

Site: Rosie’s Block - Upper Moutere, Nelson

Aspect: 90m Elveation, North Facing

Soil Type: Moutere Clay Gravels

Soil Composition: Deep sandy loan with clay content (19%). Little stone content.

Vineyard Established: 1999

Farming: Dry Farmed, Organic (Biogro: #5438)

Variety: 100% Riesling

Clonal Selection: GM110, Ormond 239/10, 198/19

Hand Harvested: 100%

Seasonal Detail: A dry start to the season followed by a wetter than normal November. A welcome change to early summer and autumn where we experienced drier and warmer months (December – April). Minor rain events ensured canopies stayed “refreshed” before a trouble-free harvest period. A generous season producing wines of volume and precision.

Winemaking:

Harvest: 30th March 2023

Processing: 100% whole bunch press on gentle cycle. Cool settled for 48 hours and racked.

Fermentation: 100% Wild Yeast

Fermentation Vessel: 100% Stainless Steel

Malolactic: None

Fining: None Filtration: Sterile Vegan: Yes

Bottling Analysis: 12.5% Alc; 2.89 pH; 6.9 g/L TA; 6 g/L Residual Sugar

Full Bottle Weight: 1,265 g

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.

Vinification

Our Estate grown grapes are hand harvested, then whole bunch pressed gently over several hours. The must settled overnight before being racked off gross solids taking only fluffy lees. Fermentation is allowed to proceed slowly at low temperature and stopped when the sugar, acid, alcohol and phenolics are in balance. We hold the wine at a cool temp for the remainder of it’s time in the cellar to retain its natural co2 spritz from primary ferment. The wine is racked and spends 6 months on fine lees before bottling.

Wine

Pale green gold and silver streaks. Delicate notes of apple blossom, honeysuckle, mandarin zest with mineral undertones.On the palate - lime oil, fleshy stone fruits, ripe red delicious and tangerine peel. Bright acidity gives the palate freshness and is balanced with generous fruit sweetness. These aspects are accentuated by the natural spritz retained from fermentation which give a lift in the midpalate. The reprise is long and lingering with a satisfyingly crisp clensing texture.

Tech

Parcel 1: Picked 31/03/23 pH: 2.96 TA: 9.20 Brix: 20.5

Parcel 1: Picked 04/04/23 pH: 2.92 TA: 9.20 Brix: 21.7

Final Wine: Bottled 28/03/24 pH: 2.86 TA: 8.17 Alc: 10.3% RS 27.8g/L

The Main Divide is the name of the Southern Alps and a range of great wines made by the Pegasus Bay winemaking team. These wines consistently over deliver, drink beautifully when young with their rich and opulent house style - and also age surprisingly well, given the modest price they cost.

The Riesling grapes in this wine were picked over several weeks at between 23-25 brix, which creates rich, tasty Riesling. Fermentation was in stainless steel at cool temperatures and the finished wine retains a little carbon dioxide, which accentuates fresh zingy flavours in the wine, which contains 24 grams of residual sugar.

It's a full bodied, opulent style with a crisp finish.

Palliser Riesling is one of Martinborough's best kept white wine secrets and has texture and depth from 10% of the grapes being fermented in oak, with the balance in stainless steel and a finished residual sugar of 13.5 grams, which means this wine is medium dry - but it tastes crisp, citrusy and has great length. The finish is fresh and dry. 

Grapes in this wine come from Om Santi Vineyard (51%), with the balance split between Pinnacles and Palliser Vineyards.  

In conversion to organic certification.

Fromm Winery produces low alcohol wines similar to German Rieslings from the Mosel/Saar/Ruwer region. These sweet wines have an amazing balance between acid and sugar. While they have high residual sugar, they never seem cloyingly sweet, and have alcohols as low as 7-8%.

This German style Marlborough Riesling offers bright green apple, citrus and mineral notes. The texture is oily and rich, with juicy, bright acidity bringing balance.

Dry Riesling is one of Domaine Rewa's specialities and highlights the lively, succulent flavours of lime zest, lemon notes and white floral aromas that make Riesling one of the world's great white grape varieties. 

This refreshing wine also highlights the greatness of Central Otago as a great Riesling region. 

A dry style, great to refresh the palate when scoffing nosh.

95 points — Mike Bennie, Halliday Wine Companion
“This has some mettle and thrust. Lemon-lime sorbet with a touch of green almond, some gingery notes, a savoury edge generally, which feels very appealing and delivers additional complexity. Excellent extension of flavour, great perfume. Fantastic drinking.”

“That Grava Riesling is damn tasty.” — Pete Connell, By The Bottle

One of the great dry Rieslings of North Canterbury, a region with a long dry autumn that typically results in concentrated citrus flavours of ripe lemon zest and notes of green apple, which stretch out to a lingering vibrant finish in this memorably delicious wine. It typically contains 4 grams residual sugar per litre (firmly in the dry camp) each year, including in this new release from the 2019 vintage. The wine is made from grapes harvested at 20.5 brix from low cropping land (2.2 tonnes per hectare). This Riesling is made from a vineyard planted on the Glasnevin Gravels. All grapes are hand picked, whole bunch pressed to stainless steel and fermented with a neutral yeast strain then aged on lees until bottled in late summer following harvest. 

This wine drinks beautifully now as a youthful, refreshing dry white and also ages superbly for five to six years, potentially longer in good cellar conditions.