In 1988, doctors john and brigid forrest decided to leave their careers in medicine and molecular biology, and turn their hands to wine. They wanted to use their scientific knowledge to create lower alcohol styles that still had maximum flavour. And they've certainly succeeded. Theirs was one of the first family run wineries in marlborough, and today their daughter beth has taken the reins. Following in her parents' footsteps, she uses innovative techniques to grow grapes that are naturally lower in sugar, resulting in less alcohol being produced during fermentation. This riesling makes the most of marlborough's cool yet sunny climate, which gives the grapes plenty of vibrant flavour. Discover crisp notes of apple, lemon sherbet and apricot, with a mouth watering acidity. Its fresh, citrusy character makes it a perfect match for fish dishes – or, as beth recommends, try it with coq au vin and buttery mashed potato.