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.
94+ Points - Stuart McCloskey
A delicate bouquet of limes and exotic floral with perfume nuances and a steeliness on the nose. The finesse and delicacy of the wine is its highlight. Simply spellbinding!
This is the original Mount Edward vineyard, planted in 1998-1999, though about two thirds of it was replanted after a consultant came to Otago and told them to replant some different stuff. Anyway, it’s sort of in an outwash of the glacier, a bit unique in that regard, and in one of the hottest places in Lowburn/Pisa, but gets cool air across it regularly. Winemaker Duncan Forsyth is giving me a low down, and the prior intel is the gist. “It’s Presbyterian where the wines around here are more Catholic, for the most part, though the Catholic wines do tend to get more interesting with time”, Forsyth says. Brilliant kick off; flint and slate, green apple, citrus blossom, ginger, lemongrass, touch of barely-there raw honeycomb. So much on. Crackles in the palate, crisp, tangy, pure, a wash of mineral-charged cold lemon-ginger-chamomile tea with bristling acidity and purity. It’s delicate, racy, imbued with personality and ribald in its drinkability. Lots to like. Very good.
Mount Edward - 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.
Central Otago is a beautiful and powerful place situated on the South Island of New Zealand with land dominated by rivers and mountains and shaped by glaciers. Part of the Otago region, the climate here goes from one extreme to the other and is the coldest yet driest part of the country which allows for a deep concentration of fruit flavours in the grapes. In this region vines are planted in desert conditions, however the plethora of rivers running through make it ideal for vineyard irrigation. Riesling, Pinot Gris and Pinot Noir all grow incredibly well in this area.
Riedel Veritas Riesling / Zinfandel (2 Glasses)
Enjoy your favourite wine the way it was meant to taste with these wonderful lead crystal creations from Riedel, which are shaped according to the character of the wine in order to enhance its rich, aromatic flavours.
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