2013 Misha's Vineyard "Lyric" Riesling Central Otago

SKU #1274016 95-96 points Raymond Chan

 Brilliant light straw-yellow colour with slight green hues, pale edged. This has a very soft and gently full nose with beautifully interwoven aromas of lime fruit with nuances of talc which are melded with layers of delicate flinty barrel-ferment notes. This has detailed, mineral and chalky complexities that exude exotic interest, and the bouquet is quite complete. Dry to taste, the palate is very finely poised with a tight and refined core of chalky minerals and flint entwined with lime fruit, along with a suggestion of talc and sherbet. The acidity is soft but thirst-quenching, and the palate flows with good drive and linearity to a long, near austerely textured finish lifted by lime and floral elements. This is a beautifully textural, dry Riesling with delicate flinty complexities. Serve as an aperitif and with seafood over the next 5+ years. Hand-picked, 41% wild fermented in seasoned French oak to 13.0% alc. and 5.5 g/L RS, TA 8.7 g/L and pH 3.10. 306 cases made.  (3/2014)

95 points Bob Campbell

 Small production wine made from hand-picked fruit 74% of which was fermented in stainless steel tanks to retain varietal purity while the rest was fermented in old barrels to contribute toward texture and complexity. Dry but certainly not austere Riesling in an Alsace style with lime, apple and obvious mineral flavours. The wine has fruit power, weight and structure from good use of skin contact. Impressive wine with the potential to age well.  (3/2014)

94 points Sam Kim

 An outstanding dry riesling. Pristine and pure, displaying delicate aromas of lemon/lime zest, white peach and floral with a hint of flint. It is mouth-watering and racy yet silky and flowing. Very promising. At its best: now to 2023.  (3/2014)

K&L Notes

Winemaker's Notes: "A dry Riesling with aromas of baked apple, lime zest, rose petal and spice which are all combined with a fresh oyster shell complexity. The palate is focussed, yet gentle and rounded then fiishes with a crisp mouthwatering lemon citrus brightness. The hand-picked fruit was whole bunch pressed, but was given a few hours of initial skin contact before being pressed to tank for settling. The majority of the juice was then cool fermented to dryness in stainless steel to retain varietal purity. The remaining portion was allowed to undergo spontaneous ferment in older French oak barrels in order to add more complex mineral/flint characters to the wine. A tiny portion of natural sweetness was retained in the wine to avoid it being too austere but the wine is still classified as a dry style."

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Price: $16.99

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By: Andrew Stevens | K&L Staff Member | Review Date: 9/27/2016 | Send Email
This is exactly the type of riesling that I like, one that showcases both a rich fruit beginning and a dry lengthy finish. On the nose this wine displays just the right amount of phenol and white fruit notes that lead to a rich baked fruit and honey on the palate. Here is where this wine surprised me though, I thought at first it would be an off dry style given the richness of the fruit, but it suddenly seemed to dissipate into a focused acid driven dry finish. So very tasty and at the price a super good wine to think about for the upcoming Holiday season.

Additional Information:



- 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.

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.
Alcohol Content (%): 13