• Medium-sweet style
• Orange peel
• White florals
• Bright acidity

"The wine is delightfully restrained and elegantly lifted on the nose showing orange peel, lemon/lime zest, apple and white floral characters, followed by a juicy palate that is finely textured with subtle sweetness. The wine offers bright acidity and refreshing mouthfeel, finishing long and vibrant. Style: Medium-dry. At its best: now to 2024" Sam Kim, Wine orbit

"Taut and tangy riesling with honey, lime, oyster shell, mineral and a suggestion of apricot. Some botrytis influence with a slight musky note and good sweet-and-sour tension" Bob Campbell, Master of Wine, Real Review

"Delicious young, this attractively scented wine was grown in the upper Awatere Valley. Pale straw, it is fresh, medium-bodied and crisp, with a gentle splash of sweetness and generous, ripe, peachy flavours, showing good vigour and length. Balanced for easy drinking, it should also reward cellaring" Michael Cooper, Winestate

This 2018 Mystery Riesling has a beautiful aroma of white blossom, citrus and cut apple. The palate is full and structured thanks to the chalky minerality. There is a sense of the flavours lingering for longer than expected making this Riesling immensely enjoyable and distinctive.

This Mystery Riesling style is a beautiful example of the Riesling grape. Grown on vines that are less exposed and the fruit is left to ripen slowly to develop lovely aromatic flavours reminiscent of the classic Rieslings made around the world. This single-vineyard Mystery Riesling is lively with wonderful aromatics and a mineral edge thanks to the chalky texture.

The 2018 season started warm and dry but turned to finish cool, giving the vines time to ripen the fruit to perfect balance. Crisp, flavoursome berries were harvested in the cool of the night to retain the refreshing acidity and finesse before heading to the winery.

The fruit for this Mystery wine was processed as quickly as possible to preserve the distinctive varietal flavours and fermented long and slow. Once the right balance was achieved, the ferment was stopped and the wine was left on the yeast lees to help it develop a lovely structure and extra palate weight.