“A complexity of aromas includes crushed lime, mandarin, aniseed and spice, this medium-dry style has a ripe fruit sweetness which is balanced by a bright citrus acidity.” Olly Masters (Winemaker)
The fruit for this classic example of Central Otago Riesling was hand picked and whole bunch pressed. The initial free run juice (90%) was then racked, inoculated and cool fermented (15-17°C) in stainless steel to retain varietal purity.
“A complexity of aromas includes crushed lime, mandarin, aniseed and spice, this medium-dry style has a ripe fruit sweetness which is balanced by a bright citrus acidity.” Olly Masters (Winemaker).
This style of Riesling is very versatile matching most types of seafood especially shellfish. It’s great with chicken, duck and pork dishes with either creamy or piquant sauces and an ideal wine to serve as an apéritif and with appetisers such as paté, cold meats, salads and mild cheeses. It’s also perfect with Pad Thai!
Very versatile matching most types of seafood especially shellfish.
Classic example of Central Otago Riesling.
The fruit for this classic example of Central Otago Riesling was hand picked and whole bunch pressed. The initial free run juice (90%) was then racked, inoculated and cool fermented (15-17°C) in stainless steel to retain varietal purity.
“A complexity of aromas includes crushed lime, mandarin, aniseed and spice, this medium-dry style has a ripe fruit sweetness which is balanced by a bright citrus acidity.” Olly Masters (Winemaker).
This style of Riesling is very versatile matching most types of seafood especially shellfish. It’s great with chicken, duck and pork dishes with either creamy or piquant sauces and an ideal wine to serve as an apéritif and with appetisers such as paté, cold meats, salads and mild cheeses. It’s also perfect with Pad Thai!
Very versatile matching most types of seafood especially shellfish.
Classic example of Central Otago Riesling.