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Flat front label of wine

Grove Mill Riesling 2002

Riesling from New Zealand
    0% ABV
    • WS85
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    Winemaker Notes

    Riesling is a classic grape variety renowned for making some of the worlds finest and longest living wines. This wine is made in balance to an off dry style. The bouquet of citrus, spice and ripe tropical fruits define the wines varietal and regional origins. A fine and smooth texture delivers beguiling varietal flavours across the palate and makes the finish complete and persistent. Made to be enjoyed with the complexities of several years bottle age, some will also enjoy this wine in its youth for its power and vitality.

    Critical Acclaim

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    Grove Mill

    Grove Mill

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    Grove Mill, New Zealand
    Grove Mill was established in 1988 by a dedicated group of growers and investors who recognised the potential to develop a distinctive Marlborough style. Their mission was to make premium quality varietal wines that fully captured the delicious and unique fruit intensity of Marlborough grapes. In 1994, having outgrown its Blenheim winery, Grove Mill moved to the beautiful Waihopai Valley.

    The distinctive Grove Mill style is largely achieved by a combination of lower cropping to intensify flavour, and the use of selected vineyards to provide complexity. Since its first plantings in 1988 Grove Mill has continued to pioneer vineyard management techniques. It utilises natural and sensitive vineyard practises to enhance the regional character of its wines, which foster and further develop the unique Grove Mill style.

    Leadership and innovation are key to Grove Mill's success. Grove Mill was first to make Sauvignon Blanc a New Zealand Champion Wine of Show and first to plant Pinot Gris in Marlborough.

    It can truly be said that Grove Mill wines are style makers not style followers. Grove Mill wines are full flavored, each style with its own distinctive personality.

    New Zealand

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    A relatively young but extremely promising wine-producing country, New Zealand is widely recognized for distinctive, aromatic Sauvignon Blanc. While this is indeed the country’s most planted and successful variety, it is certainly not the only one that is capable of delighting wine lovers—and in a very wallet-friendly manner, at that. The world’s most southerly vineyards are found here, with significant climatic variation both between and within the warmer North Island and the cooler South Island. Overall, the climate is maritime, with plenty of rainfall as well as abundant sunshine. Producers have almost unilaterally embraced cutting-edge winery technology, resulting in clean, high-quality wines at every price point.

    Sauvignon Blanc is at its best in Marlborough but thrives throughout the nation, known for its trademark herbaceous and vegetal character. This pungent, aromatic variety accounts for an overwhelming majority of the country’s exports. Chardonnay is the second-most important white variety and takes on a supple texture and citrus and tropical fruit aromas in Gisborne and Hawke’s Bay, respectively. Pinot Noir, trailing behind Sauvignon Blanc in national production numbers, is at its best in Central Otago, the southernmost winegrowing region in the world. These wines are known for bright, juicy red fruit. Taking cues from the wines of Alsace, aromatic varieties like Pinot Gris, Riesling, and Gewürztraminer shine in Martinborough, while red Bordeaux varieties like Cabernet Sauvignon and Merlot have found success in Hawke’s Bay. Throughout New Zealand but especially in Marlborough, Pinot Noir and Chardonnay are used to produce traditional method sparkling wine.

    Riesling

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    A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. This versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling, and can age longer than nearly any other white variety. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Oregon, Washington, cooler regions of California, and the Finger Lakes in New York.

    In the Glass

    Riesling is low in alcohol, with high acidity, steely minerality, and stone fruit, spice, citrus, and floral notes. At its ripest it leans towards juicy peach and nectarine, and pineapple, while in cooler climes it is more redolent of meyer lemon, lime, and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of gasoline.

    Perfect Pairings

    Riesling is very versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice), and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

    Sommelier Secret

    It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

    GLO4159615_2002 Item# 76352