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Featured Reviews




Mud House Waipara Valley Riesling 2016

09 May,2017
It can be a juggling act for wine producers. Do winemakers try to continue a consistent style for the market, or do they make the best wine they can, given the individual growing seasons of each year? For larger companies where market share is crucial, the former path is usually taken, whereas an artisanal approach will mean the latter way of working with the fruit. 2016 was a special growing season in the Waipara Valley, being very warm and dry, with an Indian summer enabling extended hang time for the grapes. The Riesling variety benefitted from this, the berries accruing sugar and ripeness. One could have picked the fruit earlier to make a fresh, zesty, drier style of wine, but more interest, complexity and a wine of greater individuality could be made by leaving the fruit out longer. This is what Mud House has done for their 2016 Waipara Riesling. It is somewhat sweeter than previous vintages, but then the style made is extremely interesting and enjoyable. I review the wine here. www.mudhouse.co.nz

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Mud House Waipara Valley Riesling 2016

Riesling from New Zealand – Canterbury & Waipara

18+/20
Even straw-yellow colour with pale golden hues, lighter on the edge. The nose is very fresh, tight and a little steely in expression, with aromas of ripe lime fruit entwined with jasmine and exotic florals, unfolding honeysuckle elements. Medium in sweetness and light-medium bodied, the palate possesses bright, vibrant, ripe fruit flavours of limes with exotic florals, jasmine and honeysuckle. The fruit richness and sweetness is balanced by crisp, refreshing and lively acidity, and the wine flows along a finely concentrated line, leading to an elegant, lingering, off-dry finish of exotic fruits and florals, with honied notes. This is a rich exotic-fruited medium Riesling with bright, refreshing acidity and a fine, lingering, off-dry finish. Serve with Asian and Middle Eastern cuisine over the next 4+ years. Fruit from the ‘Deans’ and ‘The Mound’ vineyards, a portion given 6-12 hours skin contact and cool-fermented in tank to 12.5% alc. and 28 g/L RS, TA 8.3 g/L and pH 3.2. 18.0+/20 May 2017 RRP $14.99
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