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Huia Dry Riesling 2010

Riesling from Marlborough, New Zealand
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10 95
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Winemaker Notes

The nose is aromatic, full of uplifting citrus and floral notes. On the palate the wine delivers a lovely depth of flavors, and is rich and dry with bright mandarin and honeysuckle. This Riesling shows good length and ends on a refreshing, vibrant mineral finish.

Huia Riesling is delicious with fresh oysters, scallops, sushi, whitebait fritters, Asian food, pasta with fresh tomato in a white wine sauce, and firm fruity cheeses.

Critical Acclaim

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RP 90
The Wine Advocate

The 2010 Dry Riesling has a profound perfume of lime cordial, lemon curd and orange blossoms with nuances of honeysuckle and beeswax. Light to medium bodied, dry and with very crisp acid, it gives a wonderful concentration of expressive aromatic flavors and a good long finish. Drink it now to 2018+.

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Huia
Huia, , New Zealand
Huia
In Marlborough, the creation of good wine and a commitment to the environment go hand in hand. With its focus on organics and biodynamics, Huia Vineyards' mission is to make beautiful wines for today while protecting the vitality of the soils for future generations; quality drinking and care for the environment in one perfectly-crafted vintage. Handcrafted by Winemakers Claire & Michael Allan

Howell Mountain

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Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

AIWHUIADR_2010 Item# 116327

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