# The Doctors' Riesling (2023)

- **Producer:** Forrest Wines
- **Colour:** white
- **Type:** still
- **Grapes:** Riesling
- **Region:** Marlborough, New Zealand
- **Style:** Classic
- **Alcohol:** 9.0%
- **Average price:** €14
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 6–8 °C
- **Aromas & flavours:** lemon, grapefruit, apple, peach, apricot, blossom, biscuit, honey, petrol

## About this wine

The Doctors' Riesling is a pioneering lower-alcohol wine crafted by Forrest Wines in Marlborough, New Zealand. Founded by Dr. John Forrest, a neurophysiologist, and Dr. Brigid Forrest, a medical doctor, the estate has become famous for its scientific approach to viticulture. Rather than using industrial dealcoholization techniques that strip flavor, the Forrest family utilizes innovative vineyard management to naturally produce a full-flavored, lower-alcohol wine that captures the vibrant essence of Marlborough terroir.

## Interesting facts

- Founded by two doctors, John (a neurophysiologist) and Brigid (a medical doctor), who swapped medicine for winemaking.
- Achieves its low 9% ABV naturally in the vineyard through innovative leaf-plucking techniques, avoiding industrial dealcoholization.
- Founder Dr. John Forrest helped lead a $17-million NZ government initiative to research and promote naturally produced lighter wines.

## Food pairing

The high acidity and natural residual sweetness of this Riesling make it an exceptional partner for spicy and aromatic dishes. The sweetness acts as a buffer against chili heat, while the vibrant acidity cuts through rich oils and cleanses the palate. It also pairs beautifully with salty or cured foods, where the sweet-salty contrast shines.

## Wine making process

This wine is crafted using a groundbreaking canopy manipulation technique. By selectively plucking leaves post-veraison, the vine's photosynthetic capacity is reduced, slowing sugar accumulation while allowing the grapes to achieve full phenolic ripeness. Grapes are machine-harvested in the cool morning, cold settled, and cool-fermented in stainless steel. The fermentation is stopped early by rapid chilling to retain natural residual sugars and keep the alcohol at a low 9.0% ABV. The wine is aged entirely in stainless steel and bottled early to preserve freshness.