Mount Edward, Riesling, Central Otago, New Zealand, 2018
Maverick or genius, planting vines in the cold of Otago takes some nerve. These vineyards are on the edge of what is possible, the climate is so marginal. With a biodynamic approach and the reassuring chaos of a smallholding full of pigs and chickens the wines, especially the exquisite Riesling, win awards and praise worldwide proving that we should all try to be little bit different.
Soils are fine loess over schist gravels on both sites, cropped at an average of 7t/ha. Harvested mid april at an average brix of 22.
Whole bunch pressed, fermentation in a mixture stainless steel barrels and tanks, using wild yeast and minimal temperature control, aged on gross less for 3 months.
No oak treatment.
A vibrant nose of apple blossom and orange zest with just a hint of ginger leads to a bracingly fresh palate of apple and lime. With surprising weight and texture, this clean, linear Riesling is a delightful shock to the palate with real purity and eternal finish.
The perfect pairing for some spicy Indian food.
Our Green Principals are those that demonstrate a responsible and sustainable approach to
viticulture, vinification, commerce and community.
Rational producers demonstrate that they use the least amount of intervention in the vineyard and winery to make the best possible wine.
Certified by NZ Bio-Gro as Organic (but not registered as an organic exporter with MPI). Take a holistic approach to viticulture which is close to biodynamics. Restrict crop levels to ensure healthy grapes requiring less intervention. Hand sorting of grapes further restricts need for winemaking intervention. Use natural yeasts. No filtration or fining.