"It is delightfully fruited and lifted on the nose showing grapefruit, lemon peel, sweet basil and thyme characters. The palate is intensely flavoured and juicy, offering bright fruit flavours together with refreshing acidity, finishing long and very tasty. At its best: now to 2021. Certified organic" Sam Kim, Wine Orbit, Feb 2019

Since the first vintage in 1999 this Mystery has developed a good depth of understanding as to how this fruit develops as a wine. At bottling the colour is typically pale straw with green hues. Aromatically the wine shows very precise citrus blossom, lime leaf & lemon peel with a undercurrent of wet stone minerality. In the mouth that precision continues with more of those citrus notes and a lovely line of spicy acidity that balances the pure flavours of ripe Riesling. The long dry finish tapers nicely to mouth-wateringly satisfying conclusion.

This 2017 Riesling drinks well while young but will happily develop some of those lovely toasty characters in bottle after 5 - 10 years.

This organically grown single vineyard Mystery Riesling was grown on a mix of 2 & 3 cane trellis with average vines age of 18 years. The 2017 growing season was quite tricky as warm norwesters were interspersed with cool southerlies for a considerable period of the summer. Fortunately in Marlborough, while cold, these systems often do not bring rain so the crop was fortunately free from disease at harvest.

In 2017 the fruit for this Mystery wine was harvested in two batches, skin contacted for a short time to extract flavour from the skins and then fermented with 2 separate yeast strains to express different characteristics of the vineyards. The south block has quite a high degree of sun exposure so you tend to get quite spicy characters from this vineyard. The old block tends to have a larger canopy so we tend to get more of the lemon/lime aromas from sun shaded fruit.

Food Pairing: This wine partners well with spicy South East Asian cuisine. Try it with a grilled seafood, prawns, bugs, calamari or crayfish. The acidity will cut through the richest sauces & give a kick to chilli too.