Summer of Riesling man of the moment… Ben Glover

Some South Island winemakers make a statement with their big buttery Chardonnays, their whole bunch ferment Pinot Noirs or their loud shirts.

Ben Glover struts a more subtle style.

It’s not just his mint condition, mint green 1965 Zephyr – “The old man found it in Timaru a couple of years ago”, pictured here in February 2018 – it’s the subtle style of his dry Rieslings, his full bodied Gewürztraminers and his sensational Sauvignon Blancs.

“It’s always been about aromatics at Zephyr Wines,” says the Marlborough man, who was on a mission last month to highlight the diversity and deliciousness of DRY Marlborough Riesling last month at his  informal Summer of Riesling Sunday. Excuse the caps lock, but, really, why do so many people struggle so hard to understand that Riesling is NOT just one style of wine?

It can be sweet, yes, but truth be told, it rarely is. Most of the world’s great Rieslings err on the dry side and those rarities that are intensely sweet are made in such minuscule quantities that they hardly define the world of Riesling due to the sheer fact that they are such a small percentage of production.

So, back to Marlborough and February this year and this blog, which is all about the Glover family’s 2018 Summer of Riesling, one of the most relaxed, low key wine gigs I’ve been to.

So, what is Summer of Riesling when it’s at home?

Summer of Riesling is sometimes called SOR, which has always seemed a tad ironic to me because  it did become something of a sore point, for some, since not all wine drinkers worship at the foot of Riesling with its intensely aromatic, highly acidic attributes.

Both of these factors – the full on fruity flavours (sometimes actually sweet but often misinterpreted as ‘sweet’) and the grape’s naturally high acidity (sometimes too tart, other times incredibly refreshing) can and do polarise many.

Not so the Glover family.

So, last month they placed their old garden bath tub smack in the centre of their still and sunny lawn, filled it with ice and bottles of Riesling that were the entry fee to an amazing Sunday filled with Riesling and the love of it and the great outdoors. Thanks to Ben and Susie Glover (husband-wife team) and Jack Glover (brother of Ben), I was invited to taste every Zephyr Riesling ever made.

This month, I am writing about it and today I spoke on RNZ National radio with Jesse Mulligan about the love of Riesling.

The Glover family Summer of Riesling this year also saw most of us who went asking the same old question: why do so many wine drinkers struggle with Riesling?

It’s a tricky one. And it’s an urban myth that New York restaurateur Paul Greco wanted to bust when he began the Summer of Riesling movement in 2008. He controversially removed all white wines from his wine list that year and made Riesling the only white served all summer long. The staff didn’t take too kindly to the idea, until they realised he was serious and had to get on board with it.

When well travelled Central Otago winemaker Duncan Forsyth of Mount Edward Wines got wind of Greco’s idea, he collaborated with Angela Clifford of The Food Farm in North Canterbury and the duo  launched Summer of Riesling in New Zealand.

Forsyth, Mat Donaldson of Pegasus Bay (this country’s King of Spatlese) and others have since made a range of Riesling t-shirts – “Jesus drank Riesling”, “Betty drank it…”, “Voice of Riesling”… “I like my men like I like my Riesling…” – to name but a few of the t’s that have been worn during many long, Riesling inspired events.

I wear the t-shirts, I’ve been to the events and I drink the Rieslings that inspire them; dry, off dry, medium dry, medium sweet, luscious. I love these wines, but I can (reluctantly) understand why they are so massively misunderstood by the vast majority of wine drinkers.

So, why do many wine lovers struggle with the concept Riesling? 

It’s the billion dollar question that winemaker Ben Glover and his brother Jack (who co-own Zephyr Wines) answer by making dry Rieslings. Definitively dry. No holds barred dry. Dry.

Their first  Zephyr Riesling was made in 2009 and the latest is the 2017, which will soon trickle onto wine store shelves. Every Zephyr Riesling made has been dry, which is no mean feat in a variable maritime wine growing region, such as Marlborough’s.

That variability can be handled better by hand picking the grapes to ensure only the healthiest fruit makes the cut. Drinkability may sound subjective, but where good quality winemaking is concerned, there are some objective factors to look at too, especially for such a transparent grape as Riesling, which may taste fruity, but is not necessarily sweet just because of its out-there fruity flavours. While most Rieslings are not sweet, many of them beg to be balanced by a little residual sugar in the grapes in order to balance their naturally high acidity. Otherwise they can taste too austere.

Riesling’s key hallmark is the high acidity, which can not only balance the fruity flavours but can also act as a preservative, ensuring many Rieslings can last and taste fresh after a decade or more.

I love the consistency in all nine Zephyr Rieslings, and it was a privilege to taste the entire line up.

I can’t wait to see what the 2018 vintage turns up; it’s been a crazy summer. In the meantime, try this sensational wine of the week.


Wine of the week

2016 Zephyr Riesling $25-ish

Dry is the buzzword when it comes to Zephyr Riesling made by Ben Glover and this wine cruises in beautifully with 9 grams per litre of residual sugar, putting it exactly into the German definition of ‘trocken’, which means dry. It’s fully dry in taste and flavour from the first, flavoursome fresh green apple and lime sip to the last, lingering, succulent drop.

Available from Glengarry’s stores, Regional Wines in Wellington and other specialist stores or


A decade of Zephyr Riesling

2009 Zephyr Riesling 11% ABV

Like all Zephyr Rieslings, this wine still rocks a pale lemon colour, freshness to burn, medium body, ripe intense flavours of kaffir lime, green apples, sweet peach and a dry finish. Very zesty and intense.

2010 Zephyr Riesling 12.5% ABV

One of my faves of the entire range; fuller body than many of the other vintages with dry concentrated green fruit and fresh herb flavours. A stunner of a wine. Totally dry. A beauty.

2011 Zephyr Riesling 12% ABV

Fresh, lemon zest and medium bodied in style with a long refreshing finish. Like them all, it still has plenty of time up its sleeve, if you’re into cellaring interesting wines.

2012 Zephyr Riesling 12.5% ABV

A juicy, fresh, lemony Marlborough Riesling from a cooler year. Shows how bullet proof Riesling can be. Medium bodied, medium finish. Great value for money – as they all are.

2013 Zephyr Riesling 12.5% ABV

For the driest wine here (6 grams residual sugar), this wine has  incredibly succulent flavours and juiciness, a medium body and long finish.

2014 Zephyr Riesling 12.5% ABV

Limes and green apples, zesty and fresh; big on flavour, medium bodied, long, delicious.

2015 Zephyr Riesling 11.5% ABV

This was the most difficult of years for Zephyr Riesling, thanks (or no thanks, really) to a high level of botrytis, which makes the wine seem more full bodied and lower in acid than other years. It tastes fresh but broader in style. An interesting and tasty Riesling from an interesting, slightly challenging year.

2016 Zephyr Riesling 11.5% ABV

Medium bodied and packed with flavour of lime, lemon and green apple, this wine has slightly lower alcohol and slightly higher residual sugar than the other Rieslings here, but it firmly remains in the dry camp. This is a drink-me-now Riesling. It can and will age, but is ideally a wine to drink in the next five years.

2017 Zephyr Riesling 11.5% ABV 

Brand new and yet to be released at the time of writing on 9 March 2018, this wine is from a cool summer and is still youthful with its pale colour, noticeably high acidity and refreshing green flavours; think: kaffir lime, green apples, lemon and lime zest and you’re on the nail. It’s a tasty white with fresh seafood… and has outstanding potential to age, as they all do,


The stylistic aim

Ben Glover: “Dry Riesling is our aim. We’re inspired by the Rheingau style of 8 to 10 grams of residual sugar at the most. We’re looking for moderate to lower alcohols and are achieving them through hand tending the vines, hand harvesting and consistency in style.”


Zephyr facts and figures

The Zephyr wine brand is co owned by brothers Ben and Jack Glover in Marlborough

Sauvignon Blanc currently dominates their vineyard area and production, making up about 6000 of the brand’s 10,000 cases

They also produce 1000 cases of Chardonnay and Pinot Noir as well as Gewürztraminer, Pinot Gris and Riesling and also MK111 – a Sauvignon Blanc which is fermented entirely in old oak with wild yeasts and then oak aged and left in contact with lees (decomposing yeasts after fermentation). MKIII has been made three times and highlights the diversity possible with hand picked grapes used to make high quality  Sauvignon Blanc.

The Zephyr Chardonnay vines are in transition to organic certification

Ben and Susie Glover (husband-wife) own 13 hectares of Riesling, Gewürztraminer, Chardonnay and Sauvignon Blanc vines, which they are currently transitioning to organic certification with Bio-Gro New Zealand. They also use grapes from an adjoining 11 hectare block of Sauvignon Blanc, which Owen Glover (Ben’s father) farms, using conventional growing methods.