The fruit was sourced from Giesens own Marlborough and Canterbury vineyards and supplemented with contract grown fruit.

The intensity of the citrus aroma and flavour profile was evident from early in the while the acidity at harvest ensured the wine would always have a good ‘backbone’.  The wine was fermented over 6 weeks by yeast selected for their ability to ferment Riesling through to the desired sugar levels. The wine was held on yeast lees post ferment to enhance both the bouquet and palate.

This fruit driven style with some residual sugar is best enjoyed well chilled with crayfish, scallops and fresh fish.