Mount Edward, Riesling, Central Otago, New Zealand, 2024

Producer Profile

There are many characters in New Zealand winemaking and one of the biggest has to be Duncan Forsyth: madman or genius, planting vines in the cold Central Otago takes some nerve.

Duncan’s vineyards sit right on the edge of what is possible, given the marginal climate, and are tended with a biodynamic approach that includes the reassuring chaos of pigs and chickens. Even so, the wines, especially his exquisite Riesling, have won praise worldwide – proof positive that sometimes it pays to be little bit different.

Viticulture

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.

Winemaking

Whole bunch pressed, fermentation in a mixture stainless steel barrels and tanks, using wild yeast and minimal temperature control, aged on the fine less for 3 months.

Tasting Note

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.

Food Matching

The perfect pairing for some spicy Indian food.