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New Zealand isn't as famous for its riesling as it is for sauvignon blanc, but it's a great destination for Germany's most famous grape. This is made in a just off-dry style and four years in bottles has softened the acidity and brought rich toasty notes. This would be just the thing with spicy Vietnamese food.
Flavours of lime, orange and peach with subtle toastiness and a fresh zingy finish.
