Price:  £11.75 | Case Rate: £11.16
Ex Tax: £9.79

Waipara Springs - Riesling 2017/2018


  • Country: New Zealand
  • Wine Region: Waipara Valley
  • Wine Maker: Frank Manifold
  • Grape: Riesling
  • Grape Percentage: 100%
  • Alcohol Percentage: 14.2%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now - 2019.
Food Matching

Food Matching

Food: Match with fresh seafood, such as tuna, scallops or Atlantic Salmon.

Duty/Vat Paid
WA: 87 (2011) JR: 16.5 (2009)

Wine tasting notes

This intensely scented Dry Riesling exhibits aromas of fresh ginger and mandarin peel with sweet notes of honey suckle. The palate is full and rich with ripe citrus flavours and a crisp dry finish.

Winery Information

Waipara Springs

Bruce and Jill Moore planted the vineyards at Waipara Springs back in 1982. Located just a 45 minute drive north of Christchurch in New Zealand’s South Island, Waipara Springs can boast some of the region’s oldest vines which add a distinct depth and intensity to the wines they create. Wonderful varietal definition and cool climate expression.

Expert Reviews

Wine Advocate/Robert Parker (2011)87 pts

Oct 2012 - Lisa Perrotti-Brown - The 2011 Riesling has aromas of lemon pastilles, grapefruit juice and orange peel with a touch of crushed stones. Light bodied and made to a medium sweet style with 22.5 grams per liter of residual sugar, it has a crisp acid backbone and a long tangy finish. Drinking nicely now, it should keep to 2016+. (2009)16.5 pts

Tasted Oct 2012 - Very pale (much paler than the Premo Dry 2009 bottling). Light, pretty, delicate, fragrant nose that is much less evolved than the Premo. Off dry and so much better balanced than the Premo! Attractive light touch and very prettily textured. A lovely Kabinett style.

Vinification Notes

This is a serious Riesling made in a fruit driven New World style. Ripe grape with 10% Botrytis infection were harvested, pressed, fined and racked clean. The juice was then inoculated with an aromatic yeast and fermented cool. The wine was cooled when balance was achieved and SO2 was added. The wine was fined and stabilized before filtering.