Thomas’s Treasure Dessert Riesling 2008

Thomas’s Treasure Dessert Riesling 2008

Thomas’s Treasure Dessert Riesling 2008

$69.00 NZD

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  • Michael Cooper 5 stars

Our first and only dessert wine is named after our son Thomas. 

He was just five years old when he helped picking the tiny bunches of noble rot, sampled the “nectar” directly from the press and helped his Dad filling the Thomas barrel, a 120 litre acacia barrel imported from Slowenia.

He patiently observed the slow, natural fermentation and the three years barrel ageing before his "Treasure" was finally ready for bottling in 2012.


5 Stars Michael Cooper
The 2008 vintage, released in 2013, is indeed a 'treasure' – one of the most striking sweet wines ever produced in New Zealand.

Only 309 bottles were produced – but what a wine! The bouquet is immediately arresting, with an exceptional intensity of apricot and honey aromas, showing real complexity. A wine of great beauty, it is oily and sweet, almost syrupy, with honey, apricot and tea flavours, good acid spine and exceptional depth.

5 Stars or 96/100 from Bob Campbell MW
Deep golden colour that looks a bit like a mature Liqueur Muscat. Intense and very sweet wine supported by strong acidity that stops any suggestion of cloying and no doubt helps the wine age. Toffee, honey, musk and just a hint of wildflowers. A very unique wine, hard to rate. Very impressive.

Jo Burzynska, The New Zealand Herald - Viva, 26 Sept 2014
A delicious wine that's rich, sweet and unctuous with notes of poached peach, honey, spice and marmalade.

  • Moutere clay soil with a layer of sandy loam
  • 100% fruit from our Home block
  • Clones: Gm 110 and Gm 198-19
  • Weather Conditions:  Excellent spring weather resulted in almost perfect pollination.   A warm summer brought along healthy canopy growth. Just before harvest we received a major  rainfall, causing heavy botrytis in our Riesling Block.  Some grape bunches turned into beautiful noble botrytis and we carefully hand-picked them on 30 April with an amazing 55 Brix.
  • Gently crushed before an extended maceration period
  • Whole bunch pressed
  • Gravity-fed from press area to main winery
  • Natural fermentation in a 120L Acacia barrel especially imported from Slovenia.
  • Maturing on its lees in the barrel for 3 years.
  • No racking, no sulphur or other additives during these first three years
  • No fining pre-bottling
  • Gentle filtration
  • Bottled on 2 August 2012 in 375ml bottles under screw capsule
  • 8.0% Alcohol
  • only 309 small bottles produced
  • matured for 2 years in bottle before release in December 2013

Customer Reviews

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