"A beautifully maturing Riesling, the fragrant bouquet shows lemon sorbet, lime zest, apple and floral characters with a hint of toasty complexity. The palate delivers pristine fruit flavours and taut mouthfeel, brilliantly structured by racy acidity, leading to a superbly long, mouth-watering finish. Very, very dry indeed" Sam Kim, Wine Orbit, Dec 2016

"Bright straw-yellow colour with pale green hues, lighter on the rim. This has a firm and well-concentrated nose with a fine core of lime and citrus fruits harmoniously melded and integrated with minerals, honey and toasty notes, along with some complexing kerosene secondary development and oxidative nuances. Dry to taste and light-medium bodied, the palate is tightly concentrated with a firm core of lime fruit entwined with complexing flavours of honey, toast, minerals and kerosene. This has a thirst-quenchingly dry mouthfeel with a fine-textured phenolic line and crisp, balancing acidity providing drive, tension and energy. The wine has a mouthwatering dry grip that carries to a very long, taut finish of lime, toast and kerosene. This is a tightly concentrated bone-dry Riesling with firm flavours of limes, toast, minerals and kerosene on a thirst-quenching, textured palate. Serve as an aperitif and seafood over the next 5-6 years. Fruit from Donna Anderson’s ‘Rivenhall’ vineyard, high in the Brancott Valley, cool-fermented to 11.8% alc. and total dryness, TA 8.2 g/L and pH 3.0" Raymond Chan, Dec 2016

Pale straw with golden edges, this wine has an intense citrus honeyed notes, with just a hint of aviation gasoline. A tale-tell of great Riesling! On the palate it is once again dominated with citrus, honey and ripe fruit. With great length of flavour this wine finishes bone dry.

Marlborough has the ability to produce a wide array of Rieslings, but Bone Dry has always held a special place for the team at Grower's Mark.

High up in Marlboroughs Brancott Valley lies Donna Andersons Rivenhall Riesling vineyard. When the grape flavour profile came into the

Citrus/honey spectrum we machine harvest this fruit in the cool of the evening. Once at the winery the grapes were juiced and settled for 36 hours. The wine was racked at inoculated with yeast, then cool fermented till dryness. Bottled early in the season, the wine has been bottle aged for 2 years at the winery before release.