Riesling Block Three 2018


A mineral driven aromatic wine with an off dry level of sweetness perfectly balanced with vibrant natural acidity. Some added textural complexity due to lees contact and ripe alcohol levels. In line with our natural winemaking philosophy this wine has not been fined or cold stabilised.

The Season

The Season

The warmest summer on record for New Zealand saw grapes ripen between 2-3 weeks earlier than normal. Budburst and fruitset were ideal. Rainfall for the most part was exceptionally low except for two ‘events’ in the latter half of the season which brought challenging conditions and required additional time in the vineyard to manage.

The Winemaking

The Winemaking

The fruit was crushed and destemmed into the Press. The resulting pressload was settled briefly in tank before being racked to another tank where it underwent a natural fermentation. Fermentation temperature was capped at 18C to retain aromatic intensity but was turned off for latter ¼ of the ferment to encourage additional complexity. The fermentation was arrested when the wine was deemed to be in balance. The wines remained separately on gross lees, with some stirring, to build additional texture before being blended and filtered just prior to bottling.

The Vineyard

The Vineyard

The fruit for this wine was hand harvested from the Georges Road vineyard in Waipara. Vineyard soils are predominantly loam and gravel based. The vines are trained to a 2 cane VSP trellis with row spacing at 2.0m and vine spacing at 1.5m. A portion of the vines are at 1.0m. Clones are a mix of 239, 198 and 110 on Riparia Gloire and Schwarzmann rootstock. The fruit is picked into 10kg bins and brought directly to our onsite winery for processing. Shoot and crop thinning are employed to ensure optimum fruit quality at relatively low cropping levels of 1kg/vine.


★★★★ Raymond Chan

★★★★★ Raymond Chan
★★★★ Michael Cooper
SILVER Spiegelau International Wine Competition