Marlborough Dry Rielsing (2006)I'm not one to pass up a bargain - especially when it comes to wine! Recently I was shopping to stock up on some white wines and found a $16 bottle marked down to $8.99! Knowing the Kim Crawford name, I'd never actually sampled any of his (yes, Kim is a man - I had assumed surely it was Cindy's less attractive wine-making sister) wines. Even though seeing mark downs like that usually indicates that a vintage is on its way out, I bought a bottle anyhow. I had no intention on laying it down for more than a few days!
Kim Crawford
Rielsing
Marlborough, AUSTRALIA
This Riesling is from the Marlborough region of New Zealand, located on the southern of the two islands. Fairly new to the wine scene, vines weren't even planted in this regions until 1973 - literally a baby compared to old world Riesling from Germany. Marlborough is the largest wine growing region in New Zealand, and while renowned for Sauvignon Blanc also produces very good Pinot Noir, Chardonnay, and Riesling. The south island is the warmer of the two - things are reversed on that side of the equator - and with nearly 70 wineries Marlborough is home to over 40 percent of the country's producers.
Appearance: Brilliant and clear with just a slight hint of fizz. The color is somewhere between that of fresh hay and a golden wedding band.Based on this tasting I would definitely have to say that my perception of this wine nearing it's peak is way off. With all the acidity and fullness this has it could certainly age for a while - I'm going to have to go get a couple more bottles at that price! Also, while this is excellent served on its own I'd jump at the opportunity to pair this with food - well, then again when don't I jump at a chance to eat? Fatty fish, sharp cheeses, and fruit dishes would do very well matched to this wine. I'm sure it would be an excellent compliment to sushi as well.
Nose: Boasts of minerality - the smell you might notice along a riverbed in the spring - fresh, stony, earthy. This is my no means off putting, and in fact common in Rieslings, developing more as they age. Limes cut with a freshly sharpened knife also come to mind. The aromas are by no means intensely pronounced, but they are not hard to distinguish. Softening the hard line steeliness are floral notes as well as hints of peach, lemon, apple, and pineapple.
Palate: Holding the wine on my tongue the first thing I notice is how it prickles all over including the roof of my mouth. After swallowing I start salivating due to the high acidity. The label doesn't lie - this is a dry Riesling! The body, alcohol, and flavor intensity are all leaning towards the heavier end of medium. Flavors are bright and fresh - lime, apple, and lemon. Just as with the nose there is that sense that perhaps I just stuck a small pudding stone or piece of chalk in my mouth. The acidity lingers for a long time and is incredibly refreshing.
Rieslings are a great warm weather option, and come in a wide variety of styles. While this example is bone dry - even with 6g/L residual sugar - they can scale all the way to the sweet end of the spectrum, even into dessert wine territory. Additionally the grape is grown in many different regions around the world, each with it's own special characteristics. New Zealand, South America, and even those in the U.S. are great options especially when faced by a daunting sea of German labels. Don't let that discourage your exploration of Deutsch-Riesling though - there's a reason it's the most widely produced wine there!
Cheers!
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