2017 Mount Edward Riesling Lowburn Central Otago (Previously $18)

SKU #1390473 93 points James Suckling

 A really polished Riesling that delivers ripe stone fruits and lemon-lime citrus in a smoothly crafted palate that has assertive attack and an elegant, focused finish. Super fresh. Drink now. Screw cap.  (11/2017)

92 points Robert Parker's Wine Advocate

 A blend sourced from several subregions, the New Zealand dry 2017 Riesling boasts between five and seven grams per liter of residual sugar. Understated peach and lime aromas give way to a medium-bodied palate that's creamy-textured but also intense and briny, with a silky-tactile quality on the finish. Lovely stuff. (JC)  (2/2018)


 Crisp, punchy and pure; a lovely clean and fresh example, with toasty florals, caramelised apples and ripe citrus. Lean with a sense of intrigue and elegance.  (6/2018)

K&L Notes

When our customers think about the acclaimed varietal wines coming out of Australia and New Zealand, Riesling may not be the first one that comes to mind. Luckily for us, a surge in popularity and ideal growing conditions means these two countries are putting forth some truly phenomenal examples of the grape, ranging from bone dry to sticky sweet. Eden Valley and Victoria in Australia are dominating the Riesling game, aided by cool growing sites and higher mountain elevations. Marlborough, Central Otago and North Canterbury are all strong Riesling regions in New Zealand, with each bringing unique climates and terroir to the varietal. It is the perfect time to familiarize yourself with Rieslings from these two trailblazing countries, as there are more styles and beautiful examples being produced now than ever.

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By: Diana Turk | K&L Staff Member | Review Date: 3/29/2019 | Send Email
Nimble and racy, with that classic petrol nose, grapefruit notes and big acid on the finish, this Mount Edward release almost feels like a German Riesling. But the unique terroir of Central Otago and wild yeast fermentation give this lively 2017 a fresh style all its own. At 8 g/L residual sugar, it walks the line between dry and off dry, which only makes it all the more versatile – it’s especially good with spicy food!

By: Stefanie Juelsgaard | K&L Staff Member | Review Date: 2/13/2019 | Send Email
This is the first release of Riesling off the Morrison vineyard from New Zealand Direct Import Mount Edward Winery. An off-dry style (though still showing very zippy), the marker of the Morrison vineyard is a mineral pith-like texture and a linear acidity. Central Otago boasts a unique Riesling growing site due to its continental climate, schist soils, and high percentage of UV-ray penetration. These factors combined create very cool nights and warm days, which allow the grapes to get physiologically ripe with becoming overly sweet. There is great drive to this wine and a fantastic texture from the aging on fine lees. I could drink this one all day long.
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- While the rest of the world has often misappropriated the name--Welchriesling, Riesling Italico, Gray Riesling and Emerald Riesling are all names applied to varieties that are NOT Riesling--this exceptional German varietal has managed to maintain its identity. Perhaps its biggest claims to fame are its intoxicating perfume, often described as having honeyed stone fruit, herb, apple and citrus notes, and its incredible longevity - the wines lasting for decades. Aged Rieslings often take on a distinctive and alluring Petrol-like aroma. Within Germany, the grape seems to do best in the warming slate soils of the Mosel-Saar-Ruwer. Other German regions that turn out great Rieslings include Pfalz, Rheingau and Nahe. German Rieslings are made in a range of ripeness levels. The top wines are assigned Prädikat levels to describe their ripeness at harvest. These are: Kabinett, Spätlese, Auslese, Beerenauslese, Eiswein and Trockenbeerenauslese. Riesling has also achieved acclaim in France's Alsace, the only region in that country where the grape is officially permitted. Alsatian Rieslings are typically dry and wonderfully aromatic. Austrian Riesling is also steadily gaining praise and fine Riesling is also produced in Italy's Alto-Adige and Friuli, in Slovenia and much of Central and Eastern Europe. In the New World its stronghold is Australia, where it does best in the Eden and Clare Valleys. It is also planted in smaller amounts in New Zealand. In the US, winemakers are eschewing the syrupy sweet versions of the 1970s and 1980s, instead making elegant and balanced wines in both California and Washington State.

New Zealand

- New Zealand is an extremely diverse wine-growing nation. The long history of producing wine started in the 1830s with wineries such as Mission Estate (1850) and Te Mata Estate (1896) still producing wine today. The two islands hold a multitude of different growing climates ranging from warmer areas such as Hawke’s Bay to very cool regions such as Waitaki, and Awatere. Most regions are defined as Maritime with the exception being Central Otago that has a moderate Continental climate with the high elevation creating dramatic diurnal swings in temperature. The plethora of grapes grown in New Zealand reflects this diverse microclimate make up. Everything has a place here, Bordeaux varietals and Syrah in Hawke’s Bay, Chardonnay and Pinot in Nelson, Pinot Noir and Riesling in Central Otago , aromatic whites in Waipara and pretty much everything you can imagine in Marlborough. New Zealand is also one of the “greenest” wine producing nations on earth (94% of wine certified sustainable in 2013) with a strong focus on organic and Biodynamic farming.