With an unmistakably NZ Riesling-esque nose (think: bright lime, lemon oil, kerosene, honeysuckle and warm beeswax), this lucid, layered and thoughtfully made wine is one of the best young Rieslings in New Zealand. And it's a bargain to boot. It's bone dry with a lemony, tart acidity that slices and dices. But the texture—somehow both lean and generous—and the vibrant, honey-flecked fruit tip the scales back to the center. Sip with young, creamy cheese or cellar until around 2030 for a richer, more honeyed and complex bottling.
With an unmistakably NZ Riesling-esque nose (think: bright lime, lemon oil, kerosene, honeysuckle and warm beeswax), this lucid, layered and thoughtfully made wine is one of the best young Rieslings in New Zealand. And it's a bargain to boot. It's bone dry with a lemony, tart acidity that slices and dices. But the texture—somehow both lean and generous—and the vibrant, honey-flecked fruit tip the scales back to the center. Sip with young, creamy cheese or cellar until around 2030 for a richer, more honeyed and complex bottling.
With an unmistakably NZ Riesling-esque nose (think: bright lime, lemon oil, kerosene, honeysuckle and warm beeswax), this lucid, layered and thoughtfully made wine is one of the best young Rieslings in New Zealand. And it's a bargain to boot. It's bone dry with a lemony, tart acidity that slices and dices. But the texture—somehow both lean and generous—and the vibrant, honey-flecked fruit tip the scales back to the center. Sip with young, creamy cheese or cellar until around 2030 for a richer, more honeyed and complex bottling.
With an unmistakably NZ Riesling-esque nose (think: bright lime, lemon oil, kerosene, honeysuckle and warm beeswax), this lucid, layered and thoughtfully made wine is one of the best young Rieslings in New Zealand. And it's a bargain to boot. It's bone dry with a lemony, tart acidity that slices and dices. But the texture—somehow both lean and generous—and the vibrant, honey-flecked fruit tip the scales back to the center. Sip with young, creamy cheese or cellar until around 2030 for a richer, more honeyed and complex bottling.