About MARO Wines Riesling, North Canterbury
- Style
- White
- Grape Varieties
- Riesling
- Price Range
- ¥5,000-6,000
- Alcohol
- 11.2%
A New Zealand-grown Riesling from Waipara, North Canterbury, made in a hands-on collaboration between Hokkaido winemaker Naoyuki Maro (MARO Wines) and the Graystone/Muddy Water Wines team led by winemaker Gavin Tait. Each vintage, Maro travels to Waipara during Hokkaido's off-season to personally guide fermentation on 100% hand-picked fruit, balancing New Zealand's generous Riesling terroir with the residual-sugar/acid/mineral balance that defines MARO Wines' house style. Grapes come from 21-year-old vines in the gravelly Tussock Terrace vineyard, whole-bunch pressed and slow-fermented at around 12°C; some vintages include a portion of botrytis-affected fruit for added complexity. Vintage character varies noticeably: 2024 shows high acid and fruit volume with real tension, while 2025 is a gentler, more aromatic year with softer acidity.
A rare cross-hemisphere project: a Hokkaido winemaker crossing the globe each year to shape his own Riesling on New Zealand soil, rather than simply importing someone else's bottling. Maro's Japanese sense of balance meets Waipara's cool-climate purity — worth seeking out for that story alone.
New to wine?
An approachable, food-friendly Riesling — vivid citrus and stone fruit aromas with a crisp, balanced finish. A great entry point for anyone curious about New Zealand Riesling.
Food Pairings
Versatile at the table: braised salted pork, salt-grilled rainbow trout, or shrimp linguine in cream sauce all work well. The bright citrus core and rounded acidity also make it a natural match for Japanese cuisine — try it with tempura, white fish sashimi, or delicately seasoned nimono.
When to drink it
Everyday dinners, aperitif, and pairing with Japanese or Asian-inflected menus.
Terroir & Winemaking
100% hand-picked Riesling from 21-year-old vines, Tussock Terrace vineyard (gravelly soils), Waipara, North Canterbury. Whole-bunch pressed and slow-fermented at approximately 12°C at the Graystone/Muddy Water Wines facility; some vintages include botrytis-affected fruit. Residual sugar around 2-5g/L depending on vintage (dry style), aged partially on lees (3-4 months batonnage in the 2023 vintage). Screw cap closure, 750ml.
About the producer
MARO WinesHokkaido's own-licensed winery pioneering Japan's first share-brewing model長沼町, 北海道 · Founded 2022Visit the producer page →Frequently Asked Questions
- Is this Riesling actually made by MARO Wines, or is it simply imported from New Zealand?
- It's a genuine hands-on collaboration, not a simple import. MARO Wines' winemaker Naoyuki Maro travels to Waipara, North Canterbury every vintage during Hokkaido's off-season and personally directs the fermentation at the Graystone/Muddy Water Wines facility, aiming for MARO Wines' signature residual-sugar/acid/mineral balance.
- What does this Riesling taste like?
- Expect a pale green-yellow wine with lemon, yellow peach, jasmine, and white pepper aromas, rounded acidity wrapped in ripe fruit, and a crisp dry finish. Character varies by vintage: 2024 is higher in acid and fruit volume with real tension, while 2025 is softer and more aromatic.
- What food pairs well with it?
- It works with braised salted pork, salt-grilled rainbow trout, and shrimp linguine in cream sauce, and it's equally at home with Japanese dishes such as tempura or white fish sashimi thanks to its bright acidity.
- What is the alcohol content and sweetness level?
- ABV varies slightly by vintage (around 11.2% for 2025, 12.9% for 2023). It's a dry-leaning style with roughly 2-5g/L residual sugar, with sugar and acid kept in careful balance.
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