• Off-dry style
• Green apple & lime
• Jasmine & white blossom
• Bright acidity

"Charming and delightfully fragrant, showing apricot, mandarin, lime peel and jasmine nuances, leading to an exuberant palate that's juicy and finely focused. Beautifully complemented by elegant sweetness and bright acidity, finishing persistent and delectable. Style: Off-dry. At its best: now to 2030" Sam Kim, Wine Orbit, Feb 2024

"A captivating, aromatic and floral bouquet of fresh green apples and pears, moments of lemon and lime add complexity and white flowers for charm. Off-dry as the wine touches the palate, flavours of crisp white fleshed fruits from apple to pear and lemon then some mineral wet-stone suggestions. Balanced, well made and ready to drink from 2024 through 2029" Cameron Douglas, Master Sommelier, Apr 2024

Pale straw green. Enticing floral notes of lime, lemon and mandarin showcase classical Riesling characteristics. Off-dry in style with notes of lemon curd, white blossom and a lovely long acidity combine to make this a delicious wine.

100% Waipara Valley, North Canterbury.

The TIKI is a hand crafted treasure (taonga) of New Zealand which, when gifted, bestows good fortune and love on others. We craft our wines with that same spirit in mind. Our Single Vineyard wines are made from hand selected parcels of fruit from our sustainably certified vineyard and are an expression of time, our place and our people. Nestled on the edge of the earth, our vineyard in North Canterbury’s Waipara Valley thrives under the sheltering hills and cooling coastal breezes. This unique balance of sun, warmth, and fresh air shapes the environment that produces our exceptional wines.

The La Niña weather pattern was the dominating influence of our 2023 growing season, which brought less hot north-westerly winds, normally a mainstay of our season, and replaced them with regular cooling easterly winds. The startto spring was cool with temperatures below average. Despite that, as the season progressed, temperatures picked up and we experienced good flowering conditions, resulting in a healthy and balanced crop. Summer saw us experience 30+ degree days mixed in with considerably colder spells, which carried through into March and April as we started harvest. What was initially thought to be an early balanced itself out to commence in late March and the fruit was picked at optimum ripeness levels.

The fruit was in excellent condition given the hot, dry summer with moderate yields across the Riesling block. Following regular assessment of the developing fruit flavours, the Riesling was hand-picked harvested and transported to the winery in bins where the fruit was crushed then gently pressed to tank where it was allowed to settle for 48 hours. The juice was then racked to tank for fermentation using an aromatic yeast. Cool fermented, the fermenting wine was tasted daily and when the balance felt right between the fruit, acidity and residual sugar, the ferment was stopped by chilling down to zero. The wine stayed on its lees for a further month to build texture and richness then racked off its gross lees and stored in tank until bottling in September.

Food Pairing: Perfect to serve alongside a lemony-pasta with prawns, a pot of steamed mussels or try matching with a beautiful snapper fillet.