Full bodied, complex, dry as a bone made in a delicious modern, lively style of French Riesling with refreshing lime and green apple aromas supported by bright acidity and a waxy texture. This wine is made with grapes grown an 25 year old vines on a vineyard originally planted in the 17th Century at Rouffach in Alsace. This most eastern wine region in France was once part of Germany, hence Riesling is one of the key wines made here, and the Mure family have retained ownership of their vineyard and brand for 12 generations now. 

One of the greatest Rieslings from a special vineyard site. We receive a small allocation of this exceptionally beautifully balanced medium dry Riesling. It's made from one of Germany's great Rieslings from a hallowed vineyard site that has been revered for centuries for its ability to ripen this great white grape to a peachy flavour spectrum while retaining fresh lime zest aromas and crisp balancing acidity for a long finish. 

What the critics say...

Lively and subtle nose of ripe yellow apple, white peach and wild flowers. Juicy and elegant with a vibrant acidity
that lights this up beautifully. A touch of perceptible grape sweetness at the front of the medium-bodied palate, but
the long, wet stone finish is admirably dry. Spot on balance. Drink or hold.
JamesSuckling.com

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. 

Tasting Notes
Lime blossom, orange rind, white lotus flower and schist mineral notes on the nose lead to a spicy tightly textured palate expressing gorgeous poise, drive and balance.
About the Wine
An estate grown, single block selection made from grapes grown at our Two Paddocks’ Red Bank Vineyard in Alexandra, Central Otago, our Dry Riesling is a thought provoking expression of this location. A balance of acidity and dryness means it’s a perfect fit for food matches - the perfect counter-balance to a creamy pasta dish like a cabonara, the fresh saltiness of Oysters kilpatrick and holds its own against vibrant and spicy Asian dishes.

Vintage Comments
A mild, wet 2022 winter meant soils held a lot of water going into the spring and inter-row companion crops including clover, phacelia and barley got off to a strong start. Early spring was very cold and then as spring warmed up in November shoot growth was strong. Flowering started the first week in December and fruit set was considered good on most blocks. Mid-summer heat was high and growing degree days were above 2022 and on par with 2019 by the end of the season.

Picking dates were moving forward until the second half of March when the heat ran out and the final ripening was slow and cool. Harvest started on the 27th of March at Red Bank Vineyard and finished on the 21st of April at The First Paddock, Gibbston. Cropping levels were just short of the optimum 2022 crop.

VINEYARD MANAGEMENT - Crafted from a tiny half-hectare block of clone 110 at Two Paddocks Red Bank Vineyard at Earnscleugh, Central Otago, which consistently produces the ripest and most intense Riesling on the estate. All grapes are grown using organic principles, hand harvested and fermented in stainless steel.

The soils in this block are well draining schist loam and the vines tend to thrive. Additionally, the hot day time temperatures that Alexandra experiences over summer encourages riper stone fruit flavours, until late afternoon when the ‘Roxburgh Doctor’ wind arrives and causes a dramatic drop in temperature and hence the significantly cooler nights that the region is known for.

WINE MAKERS NOTE: Whole bunch pressed and then a light racking before fermentation. An indigenous fermentation which took 5 weeks at between 14-21 degrees Celsius. The wine was then held on light lees until it was racked and filtered for clarity and stabilisation prior to bottling.

From the winery...

Our Mackenzie William Riesling is named after our eldest grandson. Our Eden Valley Riesling is delicately picked from our longstanding vines planted in the 1960s, and 1980s, and from our cherished, deep-rooted 1890s vines – believed to be some of the oldest in Australia. Each batch of fruit bestows its unique attributes, creating quintessential Eden Valley citrus and minerally characteristics which our region is so well known for, and a complexity that ensures our dry style’s impressive length of finish.

A razor-sharp Riesling that keeps its cards close to its chest. Flint and citrus peel edge around a core of dry, chiselled fruit, while subtle spice lingers in the background. Brisk acidity slices through, creating a taut, electric structure. Beneath it all, the first whispers of smoky sweetness and mellow honey hint at what’s to come. It wraps up with a firm, grippy finish that leaves a lasting impression.

Dr. L embodies the elegant and racy style of classic Mosel Riesling. It is refreshing and fruity, with a fine mineral edge that is typical of the region as the fruit comes vineyards nestled amongst the slate slopes of the Mosel. It is a true ambassador for the Mosel Region that delivers excellent quality and consistency in every vintage.

A lovely Dry Riesling from Bannockburn in Central Otago, crisp, mineral & drinking beautifully!

This sweet wine combines two of our favourite things; Riesling at its most concentrated and great acidity, which keeps it fresh, devoid of any cloying flavours. 

Late harvest Riesling is made from grapes left to hang longer than usual on the vines, providing depth of flavour and richness without an unctuous, mouth filling style. 

Serve chilled with aged cheese; cheddar or parmigiana or grana padano.  An outstanding wine. 

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. 

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.

Tasting Note:

 A pure and exact expression from these venerable vines in their 32nd season. Grown on free-draining alluvial soils, the fruit from this block yields a wine with characteristic delicacy and precision. Beguiling notes of elderflower, mint and kiwifruit waft over a palate that is perfectly poised; the balance of sugar and acid is so harmonious as to integrate both components into the wine in their entirety. Fresh, filigree, and weightless. 

Introduction:

 Commencing with meticulous site selection and vineyard design in 1991, Felton Road's story is one of refusal to compromise. A strict 100% estate policy with fully organic and biodynamic viticulture (BioGro and Demeter certified) ensures that our fruit arrives at the winery as pure as it can be, while our entire estate comes as close to true sustainability as is possible. A commitment to hands off winemaking: gravity flow; indigenous yeasts and malolactic; an avoidance of fining and filtration; all help preserve the wine's expression of its terroir. The result is Riesling, Chardonnay and Pinot Noir which accurately express the authenticity and complexity of our unique vineyards. Gareth King; Viticulturist, Blair Walter; Winemaker, Nigel Greening; Proprietor. 

Vineyard & Viticulture:

 Felton Road farms four properties totaling 34 ha in the Bannockburn subregion of Central Otago. Blocks 2 and 4 are located on gravel fans within the Elms Vineyard with deep soils of angular schist gravels. Meticulous summer management of a single vertical shoot positioned (VSP) canopy ensures even and early fruit maturity. Shoot thinning, shoot positioning, leaf plucking, bunch thinning and harvest are all carried out by hand to ensure optimum quality fruit. Cover crops are planted between rows to assist in vine balance and to improve soil health and general biodiversity.

Vintage:

 Abundant rain in September and October replenished soil-water reserves. After a later than average budbreak, the vines grew well until a katabatic frost, the most extensive in twenty years, struck the vineyards on 3 November. Fortunately, losses were localised within vineyards and occurred early enough in the season for many vines to recover. A benign, settled period coincided with flowering and a successful fruit set did much to compensate for the damage from the frost. Summer saw even temperatures and a protracted dry period, which served to slow down ripening and concentrate flavours. After February finished with a warm flourish, the weather cooled distinctly, especially at night. Harvest was a game of patience, particularly for Riesling. The slow and measured conclusion of ripening has endowed the wines with an impressive breadth to complement their characteristic vibrancy. 

Vinification: 

Riesling from Block 4 of The Elms vineyard was carefully hand-picked, whole bunch pressed, settled for 5-7 days before racking, then fermented with indigenous yeasts. The 2 week fermentation was stopped by chilling when the optimal balance was achieved between the acidity, alcohol and residual sugar (56g/L). Careful winemaking with minimal processing highlights the crisp natural acidity and the Riesling characters are delicately poised in the low alcohol of 9.5%.

Commencing with meticulous site selection and vineyard design in 1991, Felton Road's story is one of refusal to compromise. A strict 100% estate policy with fully organic and biodynamic viticulture (BioGro and Demeter certified) ensures that our fruit arrives at the winery as pure as it can be, while our entire estate comes as close to true sustainability as is possible. A commitment to hands off winemaking: gravity flow; indigenous yeasts and malolactic; an avoidance of fining and filtration; all help preserve the wine's expression of its terroir. The result is Riesling, Chardonnay and Pinot Noir which accurately express the authenticity and complexity of our unique vineyards.

Felton Road farms four properties totaling 34 ha in the Bannockburn subregion of Central Otago. Block 1 is a north facing slope immediately west of Block 3 on The Elms vineyard. It consists of the same Waenga soils (deep silt loams) as Block 3 and starkly contrasts the schist gravel soils of our Riesling in Blocks 2 and 4. Meticulous summer management of a single vertical shoot positioned (VSP) canopy ensures even and early fruit maturity. Shoot thinning, shoot positioning, leaf plucking, bunch thinning and harvest are all carried out by hand to ensure optimum quality fruit. Cover crops are planted between rows to assist in vine balance and to improve soil health and general biodiversity.

Abundant rain in September and October replenished soil-water reserves. After a later than average budbreak, the vines grew well until a katabatic frost, the most extensive in twenty years, struck the vineyards on 3 November. Fortunately, losses were localised within vineyards and occurred early enough in the season for many vines to recover. A benign, settled period coincided with flowering and a successful fruit set did much to compensate for the damage from the frost. Summer saw even temperatures and a protracted dry period, which served to slow down ripening and concentrate flavours. After February finished with a warm flourish, the weather cooled distinctly, especially at night. Harvest was a game of patience, particularly for Riesling. The slow and measured conclusion of ripening has endowed the wines with an impressive breadth to complement their characteristic vibrancy.

Riesling from Block 1 was carefully hand-picked on April 22 followed by whole bunch pressing. The juice was settled for 6 days, then racked and followed by a relatively fast 2 week fermentation with indigenous yeasts. The fermentation was stopped by chilling to balance the high natural acidity with residual sweetness of 56g/L, resulting in the low alcohol of 10.0%. The wine rested on fine lees with minimal processing (no fining or cold stabilisation) before bottling in lateAugust to highlight the delicate Riesling characters.

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.