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Featured Reviews




Wing and Prayer North Canterbury Riesling 2017

12 October,2018

Barry Lumsden and his family have a 10 ha property in Swannanoa, 35 km north-west of Christchurch with 1.2 ha of Riesling and a little Pinot Noir planted in 1996, the Riesling from cuttings from the ‘Corbett’ block which originally supplied Corbans. After a period of supplying contract fruit they launched their own label ‘Wing & Prayer’ with an experimental wine from 2014, and then commercially from 2015. In March this year, I reviewed the 2015 and 2016 vintages of Riesling made by Haydon Good at The Crater Rim winery in Omihi (click here to see my reviews). Here, I review the 2017, named ‘pleasure and pain’ in reference to the difficult vintage. This wine is a departure from the earlier two years being made with dry botrytised grapes ( noble rot) and at a higher residual sugar level of just under 50 g/L RS. There will be no 2018 as the fruit was not up to standard. For availability, contact Barry Lumsden on email: bandslumsden@xtra.co.nz

FEATURED WINES IN THIS REVIEW



Wing & Prayer ‘pleasure and pain’ North Canterbury Riesling 2017

Riesling from New Zealand – Canterbury & Waipara

17.5/20

Full, even, light golden-hued yellow colour, with slight lemon-green tints. The nose is softly full with white and yellow florals and citrus fruits interwoven with a layering of musky botrytis. The fruit shows slightly cooler-spectrum mineral notes, but is in balance with the botrytis. Medium-sweet to taste and light-bodied, the palate has rich flavours of yellow florals and tangerines, melded with the honied and musky botrytis. The flavours form a rounded core with some presence and phenolic textures, and the mouthfeel is refreshing with crisp, balanced acidity. The wine flows to an elegant finish. This is a medium-sweet botrytis-influenced Riesling with floral, citrus, honey and musk flavours on a palate with good core and fresh acidity. Serve as an aperitif, with mildly spicy cuisine and fruit over the next 3+ years. Hand-picked fruit with dried botrytis, indigenous yeast cool-fermented to 9.1% alc. and 48.4 g/L RS. 17.5/20 Oct 2018 RRP $TBA

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