Our Reserve Dry Riesling brings together fruit from three distinct vineyard sites. Two in the Middle Wairau Valley, where young, free-draining river stone, gravel and silt produce delicate lemon and lime characters with a distinctive salty minerality. The third, in the southern Brancott Valley, has older crushed rock and clay soils, bringing apricot, mandarin and a hint of cinnamon spice.

The grapes are machine harvested at peak ripeness from each site and gently pressed, with only the initial 70% of juice used. The juice undergoes a long, cool fermentation at 14°C before resting on lees for three months prior to finishing and bottling.

Analysis at bottling

pH 3.02 | T.A. 7.1 g/l | RS 5.4 g/l | Alcohol 12.5%