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Tasting Note
Dark berry fruit, spice, savoury notes and a sprig of thyme. Firm and sinewy, with bright fruit and a subtle herbal thread running through.
Drink it with: smoky pork loin or barbecued salmon.
The Winemaking
Destemmed fruit fermented with natural yeasts in open vats, with the cap plunged by hand. Eleven months in French oak (20% new), then three months settling in tank.
The Vineyards
Glacial schist soils near the cold limit of where vines will grow. A warm, dry but short season with cool nights and frost risk at both ends. Crops are kept low for even ripening, and the vineyards are farmed organically and biodynamically.
The Producer
Mount Edward is run by Duncan Forsyth, one of the pioneers of Central Otago. The estate is farmed biodynamically, the winemaking is traditional and hands-off, and its Riesling has won international acclaim.
The Details
Tasting Note
Dark berry fruit, spice, savoury notes and a sprig of thyme. Firm and sinewy, with bright fruit and a subtle herbal thread running through.
Drink it with: smoky pork loin or barbecued salmon.
The Winemaking
Destemmed fruit fermented with natural yeasts in open vats, with the cap plunged by hand. Eleven months in French oak (20% new), then three months settling in tank.
The Vineyards
Glacial schist soils near the cold limit of where vines will grow. A warm, dry but short season with cool nights and frost risk at both ends. Crops are kept low for even ripening, and the vineyards are farmed organically and biodynamically.
The Producer
Mount Edward is run by Duncan Forsyth, one of the pioneers of Central Otago. The estate is farmed biodynamically, the winemaking is traditional and hands-off, and its Riesling has won international acclaim.
The Details