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. 

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.

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.

50/50 Chardonnay and Riesling blend from the dry-farmed, organic Weka vineyard nesled between the sea and Upper Moutere. The 2024 season was warmer and drier than we usually experience in the Nelson Tasman. This intensity gave the grapes thicker skins and a bit more physiological ripeness. This wine is still unmistakably ‘Pollen’ our salty white blend. It’s textural and driven by bright acidity but
this vintage shows a slightly riper expression: waxy lemon phenolics, tropical lift, and stone fruit through the mid-palate,finishing with that signature saline complexity. Wild fermented and aged in large format neutral oak for a year followed by 6 months in bottle prior to release, unfined and unfiltered.

The bouquet is exquisitely perfumed, with lifted aromas of citrus blossom entwined with the exotic spice of galangal and the zesty vibrancy of Kaffir lime leaf. A core of pristine primary fruit—lime, lemon pith, and crisp Granny Smith apple—unfolds gracefully, underpinned by subtle flinty nuances and earthy, spice-laden undertones.

On the palate, the wine is delicate yet poised, revealing a finely calibrated structure and tightly wound tension. A vibrant interplay of lemon and lime flavours dominates, supported by an expansive mid-palate that offers both clarity and depth. Seamless natural acidity provides precision and vitality, tapering into a long, mineral-laced finish with a refined chalky texture and exceptional persistence.

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

Te Mānia’s vineyards, established in 1990, are located near the beautiful coastline of Tasman Bay on free draining, stony clay loam soils which have proved excellent for producing wine grapes of exceptional quality. Te Mania is a two-time winner of the prestigious Bragato Trophy for Best of Show.


Nelson Riesling 2024
When young our Riesling produces fresh, lively wines which are great for relaxed summertime drinking; however this wine also has a wonderful ability to age, allowing a wider spectrum of flavours to unfold.

Nose: Honeysuckle and citrus/lime characters on the nose with some underlying mineral notes.  

Palate:  Luscious and juicy sweet apple is balanced beautifully with fresh lemon zest. Some delicious honey notes and a long fresh finish.
Vintage:  Fruit was hand harvested with the grapes being whole bunch pressed and the juice cool fermented to preserve primary fruit characters.

Diet: This wine is suitable for a vegan diet.

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

15 Minute Bottles is Tom & Anne (Central Otago) alongside Dave & Lana (North Canterbury). Their eclectic backgrounds in wine, hospitality and agriculture have culminated in this project, producing the kind of lively, energetic wines that they love to drink.
15 Minute Bottles sources fruit from family owned and operated vineyards who are both certified and practising organic.
Their exposure to energetic and thought-provoking natural wines coined the phrase “15 Minute Bottle,” which represents their collective ethos towards drinking wine, where a bottle is shared around a table, inspiring conversation, conviviality and connection.

Certified organic fruit from Mt Edward’s Pisa Terrace vineyard. Fine loam over alluvial gravels. 100% whole bunch ferment in stainless steel for thirteen days. Pressed to barrel for six months, then aged in stainless steel for a further seven
months. Honeycomb and flint. Round and robust with a salty acidic thread.

Unfined and unfiltered. Minimal added sulphites.

15 Minute Bottles is Tom & Anne (Central Otago) alongside Dave & Lana (North Canterbury). Their eclectic backgrounds in wine, hospitality and agriculture have culminated in this project, producing the kind of lively, energetic wines that they love to drink.
15 Minute Bottles sources fruit from family owned and operated vineyards who are both certified and practising organic.
Their exposure to energetic and thought-provoking natural wines coined the phrase “15 Minute Bottle,” which represents their collective ethos towards drinking wine, where a bottle is shared around a table, inspiring conversation, conviviality and connection.

Riesling (2/3) and Feijoa (1/3), sourced from two different sites a stone’s throw apart on opposite sides of the Waipara River. Both direct pressed, co-fermented in neutral oak. Settled and stabilised over the winter at ambient, bottled in the spring with the addition of frozen juice to reach 13 g/l residual sugar before fermenting dry in bottle.
Effervescent, boldly fragrant and textural.
Unfined and unfiltered. No added sulphites

15 Minute Bottles is Tom & Anne (Central Otago) alongside Dave & Lana (North Canterbury). Their eclectic backgrounds in wine, hospitality and agriculture have culminated in this project, producing the kind of lively, energetic wines that they love to drink.
15 Minute Bottles sources fruit from family owned and operated vineyards who are both certified and practising organic.
Their exposure to energetic and thought-provoking natural wines coined the phrase “15 Minute Bottle,” which represents their collective ethos towards drinking wine, where a bottle is shared around a table, inspiring conversation, conviviality and connection.

Certified organic fruit from Terrace Edge Vineyard, free draining gravels on the south bank of the Waipara river.
Gently direct pressed, fermented dry in large format neutral oak. Settled and stabilised over the winter, bottled in thespring with the addition of frozen juice to reach 13 g/l residual sugar before fermenting dry in bottle. Fine bead and generous mouth feel. Lively, rich and so much fun.
Unfined and unfiltered. Minimal added sulphites.

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.