"Off-dry riesling with a tease of initial sweetness that's balanced by tangy acidity to give a drying finish and some pleasing tension. Lime, citrus, floral and a suggestion of fresh herbs. A pretty wine offering good value at this price" Bob Campbell

"The wine shows excellent precision and focus, together with fine texture and varietal purity, wonderfully enhanced by attractive lime cordial, lemon peel, apple and floral notes. It is vibrant and refreshing, backed by whispering sweetness, which is perfectly balanced by mouth-watering acidity, finishing persistent and crisp. At its best: 2018 to 2026." Sam Kim, Wine Orbit. April 2017.

"Bright, light straw-yellow colour with slight green hues, very pale edged. The nose is softly concentrated with deep aromas of lime fruit and fragrant white florals entwined with notes of jasmine, talc and sherbet, unveiling subtle mineral elements. Dry to taste and medium-bodied, the palate has soft, mouthfilling flavours of lime fruit and exotic florals along with subtle notes of talc, sherbet and minerals. The flavours grow in depth and concentration as it flows smoothly on a very fine-textured line. The acidity is fresh and integrated, and the wine carries to a vibrant, juicy, mouthwatering, sustained finish. This is a softly concentrated dry Riesling with lime and exotic florals on a very fine-featured palate. Serve with Asian fare over the next 4-5+ years. Rapaura fruit coolfermented in stainless-steel to 12.0% alc. and 6.72 g/L RS, TA 7.6 g/L and pH 2.9." Raymond Chan, April 2017.

"Hunter’s experience with riesling is clearly evident in this dry style, made from fruit taken from a trio of Wairau Valley vineyards. There is a surfeit of loveliness to the fruit, with honeysuckle, mango, lime and sherbet notes all noted. The acidity is spot on – it freshens and lifts without drawing attention to itself. A riesling to enjoy with seared scallops." Cuisine Magazine, Feb 2017. 

Our 2016 Riesling is a youthful off-dry wine exhibiting fresh lime, citrus and green apple characteristics with hints of tropical fruits. Its invigorating acidity supports the lively structure of the wine presenting floral notes and a strikingly long finish on the palate.

Our vinification is aimed at retaining the maximum possible fruit aromas and flavours as seen in the vineyard. To do this we use protective anaerobic techniques with minimal handling. Grapes were machine harvested from three different vineyards in the cool early hours of the morning to retain their fruit characters. The fruit was destemmed, crushed and gently pressed. The resultant juice was filtered before we fermented at low temperatures with neutral yeast. After fermentation the wines were filtered and blended prior to bottling to retain fruitiness and freshness.

Spring was dry to start the growing season and late frosts in early December threaten but didn’t impact and fruit set was great. Some rain during the growing season in January provided plenty of nutrients and juicy weight to the fruit. A hot and dry summer delivered a harvest as smooth as can be with continuous fruit supply keeping the winery busy. Overall we received slightly above average yields with optimum quality fruit.