Kahurangi Estate Distribution Ltd

Kahurangi Estate Mt Arthur Reserve Riesling 2017

Winner Blue Gold Aromatic Wines
Grape Varieties
Riesling (100%) Nelson, New Zealand
Country of Origin
New Zealand
Alcohol Content
11.0% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $21.00

Toast & lemon citrus, steely. Toast, & citrus, hollow with firm acid/phenolic edge. Food : enhanced acidity makes the wine appear less flavoured, moreish finish.

Lovely limey riesling with stony texture while the addition for the food seems to amplify all the components.

Pale lemon. Lemon-blossom aromas, hints of mint/cut grass. Textured palate, obvious sweetness over sour-lemon acidity. Short palate, firm finish. Food: Wine is uneven and short; not good with the dish.

Floral nose with hints of citrus. A touch of minerality. Slight chalkiness with great acid backbone. A touch steely makes for a bright wine. A great match as the Japanese eggplant allows the wine still to shine and come across well balanced.

Light, leafy, grapey, touch of lime leaf on the nose. Light, high acid, fresh lime leaf-tinged grape, mid-palate persistence. Dry herbal finish. Good food pairing, elevated lime freshness of the wine whilst melding with the miso and nutty notes of the buckwheat.

Lovely lemon lime aromas on the nose with hints of lanolin giving complexity. Excellent citrus quality to the palate which is long and dry. The bright primary fruit notes are an excellent match with food.

The Aromatic Wines were judged with

Eggplant with miso and buckwheat

Presented by chef Marcell Kustos



  • 2 Tbsp white miso paste
  • 2 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp honey
  • 1 Tbsp ginger, fresh, grated
  • 1 clove garlic, fresh, grated
  • 5 pc eggplant, Japanese/Chinese/Lebanese, halved
To Serve
  • Buckwheat/garlic flakes
  • 2 Tbsp buckwheat
  • 4 cloves garlic, sliced thinly
  • 3 Tbsp olive oil
  • 1 pc shallot, fried
  • Fetta cheese, crumbled


  1. Turn on the oven’s grill function on 180 degrees.
  2. In a bowl, mix white miso, soy sauce, rice vinegar, ginger and garlic.
  3. In a pan, fry the halved eggplant facing down on high fire for 2 minutes.
  4. Lower the fire, turn the eggplants, cover the pan and cook for 5 min.
  5. Spread the miso mix on the eggplants and bake for 5-7 minutes until gets colour but not burned yet.
  6. In a small pot, heat 3 Tbsp olive oil and fry the buckwheat and garlic until golden brown. Do not over-fry buckwheat as it becomes bitter!
  7. Spoon the buckwheat/garlic on the eggplant, spread some fetta cheese and fried shallots.