Koyama Noble Reisling 2018
What makes this Riesling noble? It’s Botrytis, the noble rot (given the right conditions). This fungus dehydrates grapes, concentrates sugars, and changes fresh fruit aromatics to those of dried fruit and honey. And that’s here in abundance, along with the pithy freshness we love about North Canterbury Riesling. This is an absolute, crowd pleasing steal of a wine.
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.