The cool climate of Canterbury shows through in this wine’s lemony fruit and tangy acidity. Add to that a touch of toast and a custardy, leesy mouthfeel and the wine comes out a winner.
— J.C.
(5/1/2001)
Oily and buttery, the green-apple fruit blends in some peach and pear notes along with plenty of mentholly French oak. Finishes long, with echoes of smoke and toast.
— J.C.
(5/1/2001)
This blend of Riesling (usually 60–70%) and Müller-Thurgau gets musky, spicy notes from the M-T, while the bulk of the flavors and aromas are apricot and orange from the Riesling. Sweet and fairly low in alcohol (10%), this would make a nice pairing with various fruit desserts.
— J.C.
(5/1/2001)
A blend of fruit sourced from Canterbury and Marlborough, Giesen’s 2005 Riesling is an excellent value in off-dry Riesling. Ripe notes of melon and peach round out the wine’s citrusy core, adding a bit of flesh to the zesty lemon and pineapple components. Drink now.
— J.C.
(9/1/2007)
Ripe and fragrant, with hints of peaches and cinnamon on the nose, followed by bold, fruit-driven flavors and more than a touch of sweetness.
— J.C.
(4/1/2012)
Prototypical Marlborough Sauvignon, from the herbal, grassy aromas to the stone-fruit flavors on the midpalate and green pepper accents. Tart and chalky on the finish. Imported by Dreyfus, Ashby & Co.
— J.C.
(5/1/2006)
Relatively light bodied, this Sauvignon Blanc has pungent aromas of crushed tomato leaf and nettles. It’s a green style from start to finish, capped off by lime-like acids.
— J.C.
(8/1/2012)
An ideal party pour, with a slight mint-herb tang to the fresh, lemon-lime flavors. There’s even a hint of toast or biscuits that adds complexity. Tart and light, this would best as an apéritif.
— J.C.
(5/1/2001)