Dry Riesling 2023

Located in Martinborough, in the Wairarapa region of the North Island's south coast, the Kusuda estate benefits from a cool, windy climate ideal for slow ripening. The Riesling vines are planted in alluvial soils composed of gravel, clay, and silt, providing natural drainage and good water retention. Close to the Tararua mountain range and open to the maritime influences of the Cook Strait, the vineyard enjoys cool nights that preserve the natural acidity and aromatic purity of the grapes.

The Riesling grapes are hand-harvested, carefully sorted, and then gently pressed as whole bunches. The must is settled by gravity before a slow fermentation in stainless steel tanks at low temperatures, conducted with great precision to preserve aromatic purity and acidity. Aging continues on fine lees in tanks, with limited intervention to maintain the varietal's crystalline character and minerality, before bottling to faithfully reflect the cool terroir of Martinborough.

This wine reveals notes of ripe citrus , crisp green apple , and delicate stone fruit , complemented by refined floral touches and a pronounced minerality reminiscent of wet stone. Slightly spicy and zesty nuances underscore the freshness of the aromatic profile. On the palate, the texture is taut and precise, driven by a lively and linear acidity, with a crystalline structure and a long, mouthwatering, and chiseled finish that highlights the purity of the Riesling.

Introduced in 1819, viticulture was greatly developed by Jean-Baptiste Pompallier, a French Marist missionary. Sent to Oceania in 1837, he settled there in January 1838 to develop New Zealand's vineyards. The first quality vineyards were established in the Hawke's Bay region during the 19th and early 20th centuries. After production setbacks initially caused by phylloxera and then the First World War, the vineyards began to expand again during the Second World War, doubling in size. Today, New Zealand has 10 major wine regions spread across the North and South Islands, the largest of which is Marlborough. Most of New Zealand's wine regions have a maritime climate. The country's long, narrow shape means that vineyards are never more than 120 km from the coast, and most are even much closer (with the exception of the semi-continental region of Central Otago). A mountain spine running through the center of the country protects most of the major wine regions from the strong westerly winds from the Tasman Sea known as the "Roaring Forties." Because of these winds, there are few wine regions on New Zealand's west coast. The quality and reputation of New Zealand wines are well established. Indeed, the country produces some of the best and most renowned Sauvignon Blanc in the world. And it's no coincidence that New Zealand has managed to make Sauvignon Blanc its symbol, alongside its sheep, kiwifruit, and the legendary haka!