Koyama Riesling Sparkling Brut Nature
Riesling has always been a jewel in Waipara’s crown, so why not take the variety to another level and make it into sparkling. Made in the same meticulous method as Champagne, and left searingly dry, we can’t think of better pairing for Bluff Oysters and the likes.
Takahiro Koyama came to New Zealand from Japan to study Viticulture at Lincoln. Working under CP Lin at Mountford Estate in Waipara while he studied, it wasn’t long before Takahiro became assistant winemaker there and started producing his own wines from three established organic vineyards.