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Mount Edward Pinot Gris 2018 - $29This Pinot Gris is grown at our Gibbston vineyard, off the Pagan vineyard of Susie & John Pagan. The soils here are a light layer of loess over a mixture of glacial and river based gravels. Hand harvested in April at around 8 tonnes per hectare. The grapes were whole bunch pressed, fermented at cool temperatures using a mixture of wild and introduced yeasts and fined before filtration. Pear, spice and citrus aromas are followed by flavours of stonefruit with a delicate creamy like texture, texture is underpinned by savoury, mineral notes and refreshing acidity.This wine is dry in style, a delicate style of Pinot Gris that is all about enjoyment, drinking now or at lunch or as an aperitif or whenever …. get some. Winemakers: Duncan Forsyth & Anna Riederer. 344 cases produced. Bottled September 2018 |
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Mount Edward Gruner Veltliner 2016 - $29Our Gruner Veltliner is medium weight in a dry style. Floral, white pepper, and pip-fruit aromas on the nose , similar fruit flavours including spice and pears come through on the palate, all underpinned by mineral characters and refreshing acidity. We aim to produce wines of purity, precision and balance with a clear resonance of flavour. The wine is drinking extremely well now but can be cellared with confidence for two to four years. A fruit driven style of Gruner Veltliner with a luscious texture. This Gruner Veltliner is organically produced, Bio Gro Certified, and is made from a Single Estate Vineyard, Morrison Vineyard, in the Lowburn sub region of Central Otago. My mum would be 98 points on that if she cared about points – otherwise its delicious and interesting …what more do you want to know ? Winemakers: Duncan Forsyth & Anna Riederer – Bottled Oct 2016 |
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Mount Edward Pinot Blanc 2018 - $29This Pinot Blanc is grown at our Morrison vineyard, The soils here are a light layer of loess over a mixture of glacial and river based gravels. Hand harvested in April at around 8 tonnes per hectare. The grapes were whole bunch pressed, fermented at cool temperatures using a mixture of wild and introduced yeasts, fined before filtration and bottling end sept 18. Pear, spice and citrus aromas are followed by flavours of stonefruit with a delicate creamy like texture, texture is underpinned by mineral notes and refreshing acidity.
This wine is off dry in style, a delicate style of Pinot Blanc that is all about enjoyment, drinking now or at lunch or as an aperitif or whenever …. get some.
“Cerebral examples are coming from New Zealand…………. rayon shirt-cosseted Duncan Forsyth of Mount Edward winery in Central Otago excels with the variety, finding a leaner profile and crunchy texture.” Gourmet Traveller Mike Bennie
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Mount Edward Riesling 2018 - $27This Riesling is the first Mount Edward Riesling just from our Morrison vineyard, organic and true to style. Riesling from Morrison is off dry with delicious flavours that have orange/grapefruit peel at its core, this mineral pith like texture is the Morrison vineyard marker. A sorbet like wine, refreshing and perfect for summer and beyond. Soils are fine loess over schist gravels on both sites, cropped at an average of 7t/ha. Harvested mid april at an average brix of 22. Winemaking; whole bunch pressed, fermentation in a mixture stainless steel barrels and tanks, using wild yeast and minimal temperature control, aged on gross less for 3 months. RS 8g/l This Riesling is medium weight in an off dry style. Floral and citrus aromas, flavours of lemons, limes, and grapefruit characters, underpinned by mineral characters and refreshing acidity. We aim to produce Riesling of purity, precision and balance with a long resonance of flavour. The wine is drinking extremely well now but can be cellared with confidence for five to seven years. Aperitif in style with 12.5 % alc. Winemakers Duncan Forsyth & Anna Riederer Bottled August 2018. Released Oct 2018.
The Wine Advocate - Lisa Perotti Brown Duncan Forsyth is one very inspired and skilled Riesling producer – a fanatic in fact (which is what it takes to makes truly great Riesling in NZ or anywhere for that matter). James Suckling/Nick Stock 93 points
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Mount Edward Vermouth - $49Vermouth - a summer starter - over ice, a cut of orange or any way you choose ...and your afternoon is made. At Mount Edward we have just put the finishing touches on the first Vermouth to be produced in NZ (we believe). Need further convincing ? Vermouth has started a comeback in both Australia and Stateside of late, as an aperitif/cocktail, more than anything Martini based. Inspiration to produce our own Vermouth came from visit Anna and I made to Australia last year when Mount Edward was invited to exhibit at Rootstock, a cutting edge organic/natural wine fair in Sydney. We came away ideas brimming. It’s a natural fit for us as Vermouth is wine, fortified and infused with botanicals. The better the wine and the more local the botanicals, the better the taste it would seem. Our Vermouth is based around Riesling and Chenin. It's dry with the dominant aromas and botanical flavour of Elderflower, picked straight from our gardens at home on Felton Rd – plus it's organic so is obviously good for you as well. As an Aperitif, over ice, a touch of soda, some orange peel, a negroni or just to make that martini just a little wet ……. get some Gourmet Traveller Feb 17 #1 Vermouth – Max Allen”the first New Wave Vermouth from New Zealand” Bob Campbell 91 points |
