Another beautiful example of Dry Riesling from Te Muna, with acidity that's precise and a stunning purity of fruit. There's wonderful length to it, which lingers for minutes, making this a salivating experience.
Similar to Burgundy, we experience long cool summers and low rainfall providing the optimum long ripening conditions for grapes. But it's the free-draining soils rich in minerals that makes Te Muna so perfect for grape growing.
These vines are hand-tended and the grapes hand-harvested. Similar to our Chardonnay, this is an extremely limited release with only 1,500 bottles made. Now available. 🥂
A terrific wine Te Muna wine with smoked salmon or freshly shucked oysters. Perfect as we head into the festive season.
What the critics think:
93/100 Bob Campbell Master of Wine – Delicately-scented riesling with lime, citrus, green apple, white wildflowers and a thread of saline-mineral character. A high-energy wine with sweet-and-sour interaction creating a thrilling tension. Perfect with freshly-shucked oysters seasoned with a squeeze of lime.
19/20 Joelle Thompson – an outstanding expression of Riesling from a climate that ideally suits the stunning purity of this great white grape. Flavours here span the gamut of freshness and complexity with notes of lime zest, green apple and white peach. Wine of the week, 15th October.
5 Stars Angie Atkinson The Wine Writer – Pale lemon in colour, the nose is filled with crunchy green apple, juicy lemon, and lime with beautiful honeysuckle notes. The palate is refreshing and crisp, filled with delicious citrus and tree fruit with a burst of acidity and a long mineral and lime filled finish. A stunning wine that’s perfect for drinking on a sunny afternoon.
93 pts & 18.5/20 Candice Chow for Raymond Chan – Bright, pale yellow, even colour throughout. The nose is crisp with soft aromas of apple, lime and lime flower and melon suggestions. Medium-light bodied, crunchy aromas of green apple, lime interweave lime blossom and zest. The mouthfeel possesses fine-textured phenolics reminiscent of apple skins and chalky minerals. Taut acidity provides a salivating, focused drive and a long, crisp finish. Match this with steamed/ raw seafood and linguine vongole over the next 5 years. Handpicked, whole bunch pressed, fermented in stainless steel to 11% alc, 6g/l RS, spent a short amount of time on light lees. No fining.
