The 2018 Manu Riesling includes approximately 10% botrytized fruit and weighs in at 11% alcohol and 23 grams per liter of residual sugar, along the lines of a dryish Kabinett. It delivers succulent flavors of peach, pineapple, apple and lime, all backed by mouthwatering acids and a long finish. 500 cases were produced.

The 2012 Manu Riesling is a late harvest wine with around 5-10% of the grapes affected with botrytis, which gives a varied level of sweetness year to year. The nose has pretty lime, lemongrass and coriander seed notes over grapefruit peel and honeysuckle. Light-bodied and held up by very crisp acid, this medium-sweet wine seems drier than it really is (27 grams per liter of sugar) and carries on to a long and citrusy finish. Drink it now to 2018+. Martinborough Vineyards’ 1,000-bottle reserve label, Marie Zelie, is New Zealand’s most expensive Pinot Noir and is only made in classical, good years.Imported by The Sorting Table, Napa, CA; tel. (707) 603-1460

The 2009 Manu Riesling has traces of acacia and clear honey on the well-defined nose and with further aeration one can discern touches of tangerine. The palate is well balanced with good acidity, light honeyed tones intertwined with apricot and honey that lead to a Spatlese-style finish (27gms/L residual.) Drink now-2012. Importer: The Sorting Table, Napa, CA; tel. (707) 603-1460