Subscribe & Save 15% ~ 6 Pack of Last Light Central Otago Riesling

Our 'Last Light' Central Otago Riesling 2021 is a stunning, off-dry Riesling with vibrant aromas of sweet apricot, freesia, perfume, citrus blossom and a touch of nettle.

The palate has a lush entry of apricot, tangelo, lemon, sweet grapefruit and good minerality. Complex with crisp acidity balancing nicely with the fruit sweetness and leading to a long citrus finish. 

Try matching this wine with Thai style dishes, seafood, salmon and cheeses. Or as Candice Chow recommends with pan-fried sole and steamed clams.

Awards

"This medium-bodied wine is invitingly scented, with good intensity of citrusy, slightly peachy flavours, full of youthful vigour, gentle sweetness and finely balanced acidity. Best drinking 2024+." Micheal Cooper (4.5 Stars)

"This is immensely appealing on the nose showing lemon curd, lime cordial, jasmine and subtle ginger notes, followed by a deliciously expressed palate displaying brilliant focus and flowing mouthfeel. It's precise and finely textured, wonderfully complemented by elegant sweetness and lively acidity, finishing harmonious and hugely appealing."  Sam Kim, Wine Orbit (95 Points)

How does Subscribe & Save work?

This is a subscription service, so you simply select how frequently you'd like your deliveries (from every month to six months) and your wine will be delivered to your door. You can pause, edit or cancel your subscription at any time. 

You can select two different Subscribe & Save 6 Packs or Cellar Club 6 Packs to receive free delivery on 12 bottles. 

Please note that when this vintage sells out we will automatically roll your subscription to the new vintage. 

Delivery

Receive free delivery within New Zealand when you purchase 12 bottles or more or view our Shipping information here. 

Winemaking Notes

The fruit selected for this Riesling was hand harvested on 11 April 202 at 21.6 brix from one hectare of vines that are ideally situated to soak up the ‘last light’ from the days sun.

The fruit was whole bunch pressed to tank and the juice was inoculated with selected wine yeast to undergo fermentation. The fermentation was stopped retaining around 16.4 grams/litre of residual sugar