Declared as one of his top six wineries in all of New Zealand, leading Master of Wine and wine journalist, Tim Atkin isn’t the first to recognise the outstanding quality of winemaking at this Central Otago estate. Ernst Loosen, renowned riesling producer from the Mosel in Germany has long proclaimed that the Winery’s rieslings are on a par with his competitor’s, JJ Prum. Now if that isn’t praise...Producing mainly varietal wines from pinot noir, gruner veltliner and riesling, Mount Edward Winery is an organic operation focusing on highly expressive single vineyard wines from the Gibbston area of the South Island. Duncan Forsyth has been making wine here since 2004 bringing a very individual and modern approach that champion the use of natural yeasts and minimal treatments both in the vineyard and cellar. Clarity and purity are words that are hard not to use when summing up Forsyth’s vinous achievements. The Central Otago Riesling, a product of grapes from the L’Atitude and Serendipity vineyards in the estate is redolent of the style produced in Australia’s Clare Valley with racy acidity, pronounced lemon and lime fruit and a feather-light weight that makes it seamless on the palate. Absolutely bone dry and zesty in its impact, this contradicts the average consumer’s perception of the variety and really shows it versatile nature. The perfect aperitif. A different style altogether and with less than 10,000 bottles produced every year, The Morrison Vineyard Riesling epitomises the concept of terroir with the use of fruit from this single vineyard site. A touch of residual sweetness giving it off-dry status balances honey, ripe apples and candied lime appeal. Ageing well for up to a decade and developing characteristic toast, petrol and a pronounced mouthfeel the complex nature of the Morrison Vineyard Riesling at this stage widens its food matching capacity to much richer food.