"Attractive bouquet of lemon, apple, grapefruit, spice, ginger and lime flower; honeysuckle and a core of apricot stone. On the palate - zesty, crisp, fruity and spice-laden; just dry with some residual sweetness from the ferment - adds to the creamy, rounded texture; plenty of acidity, great balance and length. Totally enjoyable example" Cameron Douglas, Master Sommilier, Jun 2017

"This is cracking good. Richly aromatic and complex, the bouquet shows baked peach, mango, honey and mixed spice characters with subtle flinty notes. It is succulent and generously flavoured on the palate, enhanced by elegant sweetness which is perfectly countered by juicy acidity. This is not just for the riesling fans, any wine lovers will enjoy this beauty. Medium-dry. At its best: now to 2019" Sam Kim, Wine Orbit, April 2016

"Moderately deep tinted riesling, with a suggestion of honeyed botrytis character adding extra complexity to citrus, lime and apricot flavours. Medium riesling supported by good acidity and very subtle tannins to produce a distinctly Alsace-style wine. Drink 2017 to 2020" Bob Campbell, Master of Wine, Jun 2016

"Very Good. Smoke, burnt match, orange and mandarin. Textural and with nice breadth in the mouth, this leads with honey and citrus zest creating a bittersweet note which really works and creates a neat counterpoint to the mellow sweetness. A crunchy, chewiness to the close and lots of interest here. Rather appealing" Mark Henderson, Otago Daiuly Times, Jul 2017

"From Pegasus Bay, this is a bargain. Showing good personality, the 2014 vintage is medium-bodied and tangy, with strong citrus and passionfruit flavours, a hint of oranges, gentle sweetness and lively acidity. Drink now or cellar" Michael Cooper, Nov 2016

"Moderate gold. Spiced citrus honey fills the bouquet and it’s honeyed and luscious in the palate where the sweetness a foil to the refreshing acidity with flavours reminiscent of apricot jam and orange and lime marmalade with a slightly earthy undercurrent akin to German Auslese and lingering honeysuckle deliciousness. For fans of Main Divide take note it's not as 'spritzy' as it has been in the past" Sue Courtney, Wineoftheweek.co.nz, Feb 2017

"Bright, even, light golden-hued yellow colour, a little lighter on the rim. The bouquet is firmly concentrated and solid in presentation with aromas of honey, talc, musk and marmalade from botrytis, underlined by subtle notes of ripe, but fresh citrus fruits. Medium in sweetness and medium-bodied, the palate features flavours of honey, talc, musk and lime marmalade that unfold to fill the mouth, lending presence and weight. The flavours are balanced by underlying acidity that provides poise and tension, and the wine flow with good acid energy, carrying to a long finish of talc and musk botrytis with underlying citrus fruit nuances. This is a rich medium-sweet Riesling with mouthfilling talc and musky botrytis flavours underlined by citrus notes on a poised palate with good acid vibrancy. Serve as an aperitif and with Asian fare over the next 3-4 years. Waipara Valley fruit late-picked with 60% botrytis and cool-fermented to 12.5% alc. and 20.3 g/L RS, ta 6.6 g/L" Raymond Chan, May 2017

The generous fruity aromas and flavours suggest citrus fruits, especially lemons, limes and orange zest, mixed with peaches and nectarines. These are intertwined with floral elements reminiscent of honeysuckle and frangipani. It is generous and mouth filling with spicy after-flavours of freshly crushed root ginger that help balance and draw out its lingering of dry/medium finish.

The vines were grown on freely draining soil that is underlain with thick seams of mineral rich gravels. While it becomes beautifully warm during the day, the nights tend to be fresh and cool, encouraging both good ripening and the retention of balanced natural acid levels in the berries. A mild spring, a warm summer and an early autumn produced beautifully ripe fruit. Late autumn rain encouraged a portion of beautiful noble botrytis in the grapes, giving this wine extra richness and concentration while still allowing it to clearly express its spectrum of beautiful varietal flavours. After picking during May, the grapes were gently pressed. The juice was then slowly fermented at cool temperatures to help the wine retain its vibrant fruit characters and varietal purity. At all stages, from fermentation to bottling, it was handled very carefully to help it retain a little of its natural carbon dioxide. This provides additional crispness and may result in a small amount of spritzig when first poured.