Production
The Moutere Riesling was made solely from the estates oldest block (planted in 1973). A lot of dedicated thinning work was done on this block in order to reduce crop levels and concentrate flavours and sugar. Grapes were hand-picked, cold pressed pressed and fermented separately, some in stainless steel and some in old puncheons (500L oak vessels). Some of the stainless-steel fermented portion then spent a few months in Drunk Turtle Amphora, creating a distinctive mouth feel to the wine. All those different elements were blended back together later. After a 6 months on light lees, the wine is then stabilised and only coarse.
Tasting notes
Laser cut, racy, and firm and yet opens up with lively jasmine, spicy ginger, white tea floral notes over a structured palate and intense, mineral finish. Feels like a drive through the luscious Golden Bay.
Food match
Sushi, smoked fish dishes or goats cheese.
