(2023) Thirteen grape varieties grow together in this wine from limestone soils and a 15-year-old vineyard at 300 metres. It has 12.8g/l of residual sugar. Dramatically darker in colour than the Te Whare Ra, but four years older too of course. Much less aromatic, with a natural, lightly yeasty and buttery character. The palate's noticeable sweetness and rich texture give this lots of presence, buttery again, an almost blonde chocolate touch, but then the acidity races through. Quite intense, perhaps lacking a little length.

(2023)

(2023) From sandstone soils, this has a lovely sense of juicy and ripe apple fruit, a hint of creaminess too. In the mouth it is dry and very fresh and tangy, a lovely mouthful of vibrant fruit and tingling acid, gets the gastric juices flowing for sure.

(2023) A similar idea, here the blend is Riesling and Gewurztraminer, with 4.5%g/l of sugar. A much calmer wine than the Grès Roses, subtle waxiness and herby florality to apple and citrus. The palate is quite full, with plenty of juicy melon skin and pear skin grip, nicely balanced acid and sugar into a mouth-filling finish.

(2023) An unusual blend of Pinot Blanc and Pinot Gris from clay marls and sandstone, with 5.4g/l of residual sugar. It may just have been the way the sample was prepared but this positively fizzed with spritziness on pouring. Again I get that slight yeastiness, and a dry palate where the spritz really confuses the picture. An odd bottle, but I can only judge what's in the glass.

(2023) From the less heralded Sylvaner variety, quite an interesting nose here, slightly yeasty and bready, apple fruit. In the mouth quite dry, with that slight wheat beer character for me again. Juicy and tangy pear fruit and apple acidity, easy drinking and enjoyable.

(2023) From the limestone slopes of Bollenberg, quite shy aromatically, a hint of creaminess and yellow plum perhaps. In the mouth it is dry, quite racy and saline, just hints of lemon and lime juiciness, a little spark of sweetness does begin to charm.

(2023) FRESH: From a named terroir of gravel soils, mentioned in writings over 1000 years ago. Gentle pear and lightly honeyed aromas. Quite luscious on the palate, ripe and juicy pear again, moderate acidity, and a fruit-driven, accessible but beautifully balanced style.

(2021) Bott-Geyl farms organically and this Riesling is organic- and biodynamic-certified. Aromatically it has a touch of kerosene and beeswax, distinctively Riesling, with some floral notes and the crunch of juicy apples. In the mouth, is it just off-dry? Certainly the finish is dry and balanced, but there is a sweetness to the fruit on the mid-palate certainly, with a free-flowing clear fruit profile that gives way to a pithy citrus edge in the finish.

(2020) From 30-year-old vines grown on silty soils over chalk, this wine matures on the lees for several months. That adds some weight and texture to this otherwise crisp and zingy-fresh Riesling, pale in colour and offering scents of fresh-cut apple, a touch of blossom, and a suggestion of Epsom salts in the background. In the mouth it has some weight and concentration, but the citrus zest vitality and delicate sense of minerals in the finish keep it focused and long into the finish. A lovely rendition of a classic style.