Winemaker Notes
This wine displays pink grapefruit, freshly squeezed limes and spicy loquat aromatics. There is a taut mineral tension feel on the palate, elegant textural weight and very long persistence.
Professional Ratings
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Wine & Spirits
Dean Shaw started his career in the vineyards at Rippon before working in Burgundy, Austria and South Africa. Now back in Central Otago, he makes the wines at Sam Neill’s estate, including this riesling from a 1.2-acre block at the estate’s organically farmed vineyard in Alexandria. Most of it ferments in stainless steel, but Shaw ferments a small portion in older oak, broadening the texture and emphasizing the cool spice of the acidity. It’s bright and zesty, oriented to food, whether tuna belly sashimi or matsutake mushrooms with octopus.
WBO30127017_2013 Item# 155890