Hugely mineral and floral. Oysters and citrus blossom combine luxuriantly to give a wine of tightness and explosive sweetness. A new world classic.

The Opou vineyard, originally planted in 1969, has rich Waihirere silt loam soils that nurture the roots of the Chardonnay and Riesling planted within. A hedge of Navel oranges runs through the centre of the vineyard, ‘sharing of astrality’ it is said, and perhaps allows the Riesling to evoke aromas of citrus blossom and higher ethers.

Semi dry in taste there is a unique calcified character, which is sometimes seen in classic Rieslings from the old world. The fine acidity helps harmonise the phenolics and fruit sweetness. Vine age going back to 1981 helps build the honeyed spice texture in the mouth and now with very recent plantings of newly imported selections this adds lifted citrus fruit aromas and textures. Here now, you have a wine that reveals its own true character which has been uninterrupted by science, grown as freely as possible and made by someone who, at an early age, was introduced to classic Riesling in Germany. This is a wine that commands respect for the term “a sense of place” – Terroir. Selectively pruned to balance vine age and vigour the fruit was harvested form mixed aged vines, clones 94, 49 and 198-19, harvested by hand, either whole bunch pressed or skin contacted depending on vine age and seed ripeness. No additions and fermented under pressure at 12 degree C. Left sur lie for 6 months. The colours of a tear drop, a mouth-watering tingle of with succulent fruit, acid and phenolic balance surprise the taste. To me it’s all about the quenching acidity, lime. Full of luminosity this wine will, in time, develop more complexity with honeycomb and classic “ferner” characters. Serve cool.

Ageing potential from date of release: 10 years.