The Riesling vineyard was planted in 2006 on a southwest-facing slope on the Elgin Valley estate, making the vines 19 years old at the 2025 harvest. The slope's convex shape and 289 m elevation allow excellent airflow, which is crucial for managing disease pressure in this sensitive cultivar. The vine rows run north to south, parallel to the prevailing winds, and are rooted in ancient Bokkeveld shale soils rich in clay. This combination of orientation, elevation and soil delivers both tension and depth.

Elgin's 2025 season ran late from the outset. Roughly 400 mm of rain fell in July alone, and above-average autumn and early-winter temperatures left the accumulation of cold units about two weeks behind the previous season. Flowering came about two weeks later than in 2024. The season was conspicuously cool with almost no heat events. January ran 1 to 1.5°C below the long-term average and a dry February held disease pressure down. Harvest began roughly two weeks later than usual across the district.

The fruit was hand harvested on 24 February, chilled overnight and fully destemmed before being gravity-fed into the press, a gentle method that avoids crushing and the release of excessive phenolics. The grapes had six hours of skin contact in a sealed press, followed by a soft champagne cycle. The juice settled in concrete tanks for 24 hours before being racked to tulip-shaped concrete vessels for a long fermentation of nearly two months. This slow ferment allowed an optimal balance between residual sugar and acidity. The wine was bottled after nine months on its lees, then spent a further nine months maturing in bottle before release.

Tasting Notes: Where the 2024 Riesling was a study in contrast, the Moya Meaker Riesling 2025 is a study in architecture: less alcohol, more acid, and a frame you feel before you taste the fruit. The nose is extroverted to the point of impatience. Lemon verbena and orange blossom reach you long before the glass does. The palate balances those expressive aromas by leading with texture rather than flavour. It is concentrated and powerful, carrying the grip of Granny Smith apple skin upfront, followed by an arresting line of sweet lemon-candy acidity. That citrus core is filled out with kiwi fruit, a gentle litchi note and a touch of beeswax. The persistent finish takes the shape of intense, bittersweet white grapefruit, with an encore of crisp green apple. Serve well chilled, at around 8 to 10°C.

Food Pairing: Piercing acidity, a touch of sweetness and fragrant fruit make this Riesling a natural partner for spice, richness and salt. Ideal matches include: Thai green curry or Cape Malay fish curry. Sushi and sashimi. Crispy pork belly with apple. Roast duck. Prawns with chilli and lime. Smoked trout. Soft, washed-rind cheeses and salty, aged cheeses. Fresh apple tart or lemon tart. The residual sugar tempers heat and the high acidity keeps rich, fatty dishes feeling fresh.

‘Fermented and matured for nine months in concrete. Some flinty reduction before flowers, spice, lime, green apple and grapefruit. Pure and zesty, with acidity that is crsip but nicely cushioned by 7.8g/l residual sugar. Well-balanced. Alc: 11.59%.’ – Christian Eedes, Winemag.co.za, 93/100 | Delicious

ANALYSIS: ALC 11.59% | TA 7.6g/L | pH 2.86 | RS 7.8g/L