2013 Valli "Waitaki" Riesling North Otago (Medium / Spatlese)

SKU #1228598 95 points Bob Campbell

 This could be the most Germanic style of Riesling that I have yet tasted. It’s more Rheinhessen than Mosel or Rhengau with a tantalising mix of mineral, green apple, lime, and rose petal flavours that show a level of physiological ripeness more aligned to Germany than New Zealand. Tangy acidity balances a suggestion of sweetness to give the wine a pleasing tension.  (10/2014)

94 points Raymond Chan

 Brilliant pale straw-yellow colour with slight green hues, pale on rim. This has a very delicate and subtle nose with nuances of white florals and minerals intermingling, revealing fine citrus fruit and honeysuckle elements in the glass. Medium-sweet to taste and light-bodied, beautifully refined and restrained flavours of white flowers, wet-stone minerals, limes and honeysuckle are enlivened by fine, lacy and racy acidity, providing a sleek and slippery mouthfeel. The palate features great vitality and tension, the acidity and the sweetness combining to carry the flavours with very fine phenolic support to a very long, lingering, drier finish. This is a very refined and delicately poised medium Riesling with mineral and floral nuances. Serve as an aperitif and with fine Asian cuisine over the next 5-6+ years. Riesling fruit from close-planted vines planted 2007 in the Waitaki Valley, fermented to 10.0% alc. and 35 g/L RS, TA 10.5 g/L and pH 3.02.  (12/2013)

94 points Sam Kim

 This is immediately appealing on the nose displaying stone fruit, lemon/lime, floral and flinty characters. The palate is equally charming with elegant sweetness which is perfectly countered by bright acidity. Beautifully integrated, the wine shows excellent fruit concentration and persistency.  (12/2013)

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Varietal:

Riesling

- While the rest of the world has often misappropriated the name--Welchriesling, Riesling Italico, Gray Riesling and Emerald Riesling are all names applied to varieties that are NOT Riesling--this exceptional German varietal has managed to maintain its identity. Perhaps its biggest claims to fame are its intoxicating perfume, often described as having honeyed stone fruit, herb, apple and citrus notes, and its incredible longevity - the wines lasting for decades. Aged Rieslings often take on a distinctive and alluring Petrol-like aroma. Within Germany, the grape seems to do best in the warming slate soils of the Mosel-Saar-Ruwer. Other German regions that turn out great Rieslings include Pfalz, Rheingau and Nahe. German Rieslings are made in a range of ripeness levels. The top wines are assigned Prädikat levels to describe their ripeness at harvest. These are: Kabinett, Spätlese, Auslese, Beerenauslese, Eiswein and Trockenbeerenauslese. Riesling has also achieved acclaim in France's Alsace, the only region in that country where the grape is officially permitted. Alsatian Rieslings are typically dry and wonderfully aromatic. Austrian Riesling is also steadily gaining praise and fine Riesling is also produced in Italy's Alto-Adige and Friuli, in Slovenia and much of Central and Eastern Europe. In the New World its stronghold is Australia, where it does best in the Eden and Clare Valleys. It is also planted in smaller amounts in New Zealand. In the US, winemakers are eschewing the syrupy sweet versions of the 1970s and 1980s, instead making elegant and balanced wines in both California and Washington State.
Country:

New Zealand

- New Zealand is an extremely diverse wine-growing nation. The long history of producing wine started in the 1830s with wineries such as Mission Estate (1850) and Te Mata Estate (1896) still producing wine today. The two islands hold a multitude of different growing climates ranging from warmer areas such as Hawke’s Bay to very cool regions such as Waitaki, and Awatere. Most regions are defined as Maritime with the exception being Central Otago that has a moderate Continental climate with the high elevation creating dramatic diurnal swings in temperature. The plethora of grapes grown in New Zealand reflects this diverse microclimate make up. Everything has a place here, Bordeaux varietals and Syrah in Hawke’s Bay, Chardonnay and Pinot in Nelson, Pinot Noir and Riesling in Central Otago , aromatic whites in Waipara and pretty much everything you can imagine in Marlborough. New Zealand is also one of the “greenest” wine producing nations on earth (94% of wine certified sustainable in 2013) with a strong focus on organic and Biodynamic farming.