We make a total of four different rieslings at Carrick. We find that it is an incredibly versatile grape variety that excels at different levels of sweetness and is particularly interesting when left on its skins for several months. Riesling does particularly well in Central Otago and the dry version we make at Carrick is perhaps the most transparent of the site on which we grow this grape. Upon arriving at the winery, the riesling was pressed and the resulting juice went to barrel, where it was fermented using wild yeast and aged for 7 months in old oak barriques.
Lean, mineral and strongly citrus in style, this is the perfect match to shellfish, rich pasta dishes, or hard cheese. Serve well-chilled.