Waipara was buffeted by frequent strong winds in late spring and early summer which coincided with the period when the grapes were in flower.  It impaired pollination and thus quite markedly reduced the crop level.  The rest of the summer, however, was excellent and the autumn was warm, dry and lingering.  In making this wine we were careful to hand select only the ripest, most golden bunches, which were fully exposed to the sunlight and thus had lower levels of natural acidity. This style of fruit and reduced crop has given the wine extra mouth-feel, while providing the harmonious balance to its dry finish.

After picking the grapes were gently pressed to release the juice, which was then allowed to clarify naturally by settling.  After the sediment had been removed this clear juice was slowly fermented at low temperatures to help retain the vibrant fruit aromas and flavours.  It was taken off its yeast deposit and bottled soon after fermentation had stopped to help it retain the varietal purity and elegance which is the essence of riesling. During this time it was kept cool and handled gently to help preserve some of this dissolved carbon dioxide, so giving the wine a little fresh and vibrant spritzig. 

The bouquet and flavour particularly emphasise ripe stone fruits, such as peaches, nectarines, and apricots, along with hints of mango, paw paw and tropical spices. It is rich and generous in the mouth but yet retains enough acidity to keep it tangy and fresh. The flavours linger on the palate after swallowing. While it is ready to drink on release it should cellar well for the next three to five years.

Wine is a natural health food