Mount Edward, Riesling, Central Otago 2024

Duncan Forsyth, Central Otago 

Maverick or genius, planting vines in the cold of Otago takes some nerve. These vineyards are on the edge of what is possible, the climate is so marginal. With a biodynamic approach and the reassuring chaos of a smallholding full of pigs and chickens the wines, especially the exquisite Riesling, win awards and praise worldwide proving that we should all try to be little bit different.

Mount Edward's winemaking approach is traditional. They are Organically certified in both vineyard and winery, although the wines themselves are not certified as organic in the UK. They use natural yeasts and minimal intervention at all stages to produce wines which reflect the vintage from which they came. The Central Otago climate and soils are unique with the parent rock being glacially derived schist. Most of the soils having been cultivated only a few times in the 100 years before the viticulturists arrived, and some not at all. The growing season is warm and dry with cool nights. It is a short season however, with a risk of frost early and late and they actively restrict crop levels managing the vine canopy to achieve balance and uniform ripeness regardless of variety.

Soils are fine loess over schist gravels on both sites, cropped at an average of 7t/ha. Harvested mid april at an average brix of 22.

Whole bunch pressed, fermentation in a mixture stainless steel barrels and tanks, using wild yeast and minimal temperature control, aged on the fine less for 3 months.

A vibrant nose of apple blossom and orange zest with just a hint of ginger leads to a bracingly fresh palate of apple and lime. With surprising weight and texture, this clean, linear Riesling is a delightful shock to the palate with real purity and eternal finish.

Grape: Riesling

Biodynamic