Winemaking

At their best, the Rieslings of New Zealand have a strong, floral aroma. And they maintain a delicate balance between crisp acidity and a fruitiness that seems almost sweet.

To fully develop these complex flavors, the varietal needs to ripen slowly over a long period. In New Zealand, the finest Rieslings are grown in cool areas that have a long dry autumn. So it’s not surprising that 85% of the country’s Riesling grapes are grown on South Island.

In recent years the quality of New Zealand’s Rieslings has improved dramatically. Winemakers have learned to control yields, allow the grapes to reach full ripeness, and concentrate the varietal flavors.

New Zealand does produce some notable sweet white wines made from Riesling grapes that have been affected by Botrytis cinerea (“noble rot”). This is a fungus that shrivels and dehydrates the grapes, transforming and concentrating their sugars and flavors.

Marlborough cultivates about 55% of New Zealand’s Riesling grapes. But the grape also thrives in the other South Island regions of Canterbury, Nelson, and Central Otago.

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