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Featured Reviews

Spy Valley ‘Envoy’ Dry Riesling 2016

20 July,2017
The ‘Envoy’ wines are the limited bottlings of Spy Valley in Marlborough, made from small lots of distinctive and high quality grapes grown by viticulturist Adam McCone, and made into naturally balanced wines by Paul Bourgeois and Richelle Collier. The fruit is sensitively handled to ensure the character of the fruit and their provenance is preserved and showcased. From my tastings, the wines are of extremely high quality and interest, sophisticated and often challenging, which I’m sure is the aim of the team at Spy Valley. Here, I review the new 2016 Envoy Dry Riesling, this style not made as frequently as the others, the previous Dry Rieslings made only in 2014, 2013 and 2008. The fruit came from the two oldest blocks in the estate.


Spy Valley ‘Envoy’ ‘Johnson Vineyard’ Waihopi Valley Marlborough Dry Riesling 2016

Riesling from New Zealand – Marlborough

Bright, light straw-yellow colour with slight green hues, a little pale on the edge. The nose is very fresh with pure and bright, delicate white floral aroma with suggestions of citrus fruits, unfolding mouthwatering wet-stone minerals. The aromatics are initially restrained, but build in depth, concentration and detail with aeration. Vey dry to taste and medium-full bodied, the palate possesses bright and intensely piercing, concentrated flavour of lime fruit interwoven with white floral notes and thirst-quenching minerals. The fruit is rich and vibrant, but mouth-wateringly dry. The wine shows a driven core and line with very fine phenolic and fruit-extract textures and crisp acidity. The flavours of limes and minerals carry to a very long and sustained, fine-textured finish with great vitality. This is a rich and intensely concentrated, vibrant fry Riesling with lime and thirst-quenching mineral flavours on a very fine-textured, lingering palate. Serve as an aperitif and with seafood over the next 5-7+ years. Clones GM110 and 239 from the ‘Johnson Vineyard’ ‘D’ and ‘G’ blocks, the fruit a select hand-pick of very ripe, clean bunches, given one day’s skin contact, and indigenous yeast fermented in barrel to 14.0% alc., 3.7 g/L RS, TA 7.8 g/L, the wine aged 8 months on lees. 65 dozen made. 18.5+/20 Jul 2017 RRP $32.00
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