Riesling can make a claim to being the greatest white variety as, more than any other, it gives the inquisitive drinker a sense of place. This has prompted the irrepressible author and commentator Stuart Pigott to write his book Best White Wine on Earth. Purity of expression allows those characteristics of region and site to speak clearly.
Although variation in riesling’s pure style has been minimal in the past, at least in Australia, nothing lasts forever. In a manner similar to chardonnay, the styles of riesling have broadened. Will these bring more drinkers, many of whom may have thought of riesling as “too sweet” or “too sour”, to welcome discovery? An important ground-breaker for many people, me included, was the so-called moselle or spätlese style, which softened riesling’s brisk acidity to a more approachable level. A few winemakers have joined in a retro movement by reintroducing this subtly sweet style. At the extreme end, the sweet, often botrytis-affected, wines have never left us since their advent in the 1980s, so our panel decided to put these in the mix and find out how three variants of riesling were performing.
Regular tasters educator and writer Peter Bourne, writer and author Huon Hooke, wine judge and writer Toni Paterson MW, and me, winemaking consultant Nick Bulleid MW, were joined by restaurateur and sommelier Stuart Knox.
The Australian style of riesling has traditionally been pristinely fresh, with intense lemon/lime flavours, fine structure and tight, crisp acidity. The finish was de rigueur, absolutely clean and free of phenolics. This was largely driven by the advances in winemaking techniques in the 1950s, which helped tackle the challenge of making white wines in warm to hot regions. A recent move to drier wines and an increased recognition of site was accompanied by experimentation with only partially clear juice, small barrels for fermentation and even malolactic fermentation, all to gain more complexity and structure. My first wackier riesling was effectively a pét-nat under the Mad Men of Riesling label – cloudy, slightly sweet, lightly fizzing and with a distinct grip. It was poured for a group of us about eight years ago, coincidentally by Stuart Knox at Fix St James, and was utterly delicious, opening my eyes to where riesling could go.
2018 Bannockburn Riesling, Geelong (A$32), for me, started with a subdued but attractive aroma that built in the glass to show preserved lemon. The palate has good weight, with softness enhanced by a touch of sweetness before texture dries the finish. That texture comes from skin contact and a portion fermented in oak. Paterson noted, “A heady aroma with notes of lime and brown butter. The palate is opulent, soft and rounded with creamy oak nuances. A powerful, full-flavoured wine.” Hooke added, “Hints of vanilla.”
2019 Brian Rizza Riesling (375ml), Tasmania (A$20) appealed to Bourne, who found: “Upfront aromas of candied orange peel, cinnamon and allspice with a touch of roasted cashew nuts. Flavours of lemon pith and pink grapefruit. Lots of textural interest, the wine’s generosity curbed by good use of phenolics.” The initial reduction breathes off, yet leaves complex, savoury overtones and a broad texture. The flavour and weight could handle red meats.
2018 Chaffey Bros Tripelpunkt Textural Riesling, Eden Valley (A$25) shows subtle lemon aromas that lead to a reserved and quite undeveloped palate. A careful matching of acidity and slight sweetness balances the finish. Hooke noted, “Fresh and bright, with lovely crisp lemon-blossom notes. The palate is juicy and refined, off-dry, delicate and yet also intense with quite good persistence, the finish clean and appetising. It’s not overly dry, but harmonious and approachable. Very smart riesling.” Paterson added: “Balanced yet powerful.”
2018 Chaffey Bros Zeitpunkt Riesling, Eden Valley (A$29) appealed to Bourne, who found, “A very spicy nose reminiscent of gin and tonic. The palate is likewise effervescent (though not fizzy) with lots of lemon rind and fresh ginger root flavours. The finish has a distinct saline edge.” I thought the wine very fine, with delicate lime and lime cordial flavours. It’s taut, crisp and, true to its name, fully dry.
2019 Frankland Estate Alter Weg Riesling, Frankland River (A$35) won full marks from Paterson, who told us, “Concentrated Tahitian lime aromas. The palate has great intensity, brightness and length with vibrant citrus. Ripe lime, calamansi and cumquat flavours plus a little preserved lemon pithiness on the finish. Delicious!” There are also some intriguing savoury overtones and a hint of marmalade. Crisp acidity finishes the package.
2018 Glaetzer-Dixon Überblanc Riesling, Tasmania (A$26) is fascinating. The nose is full, with ripe stone fruits and a hint of savoury. It’s unusually full bodied for riesling, with savoury phenolics building weight. The flavours expand through the mouth and linger well on the finish. Bourne agreed: “Very spicy aromas – cumin, aniseed, wild honey and apple tart. Rich, almost chewy, palate with a real tang to the finish. Great stuff.”
2019 Hughes & Hughes Barrel Ferment Riesling, Tasmania (A$35) appealed to Knox, who told us, “Makrut lime, ginger and karkalla (sea succulent) aromatics. Serious power and intensity of palate. It sits deep and long as it flows to the finish. There’s ginger spices, lemongrass and a fresh oyster savoury note giving complexity and character.” It has distinct weight and rich flavours with tropical hints, suited to richly sauced pork or turkey.
2019 Koerner Watervale Riesling, Clare Valley (A$30) has a highly complex nose, showing pastry, preserved lemon and a hint of fino. These characters continue through more savoury flavours and phenolic texture. Bourne noted, “A bold bouquet of baked apple, wild honey and fresh oatmeal. Deep, complex palate with good shape and texture. Balance and harmony with the gentle phenolics amplifying the finish.”
2017 Wines by KT Pazza Riesling, Clare Valley (A$30) has an intriguing nose, showing preserved lemon, pastry and a touch of flor. The powerful flavours add baked apple pie and a mouth-coating, dry texture. Paterson was also fascinated, writing, “Cloudy with nutty aromatics plus a touch of oatmeal. The palate is savoury and textural with a gorgeous saline thread. Good persistence. A touch of bitterness on the close but no doubt this will be mopped up with food.”
2019 La Violetta Das Sakrileg Riesling, Great Southern (A$39) gained high marks from Hooke. “The bouquet is nutty and suggests barrel fermentation, while the palate is rich, full and rounded, confirming the suspicion of barrel input, while preserving its varietal fruit, refinement and delicacy. Lemon, lime and chamomile. Long finish, great line and seamless flow. A very smart example of its type.” I loved its citrus, stone fruit and pastry flavours and the beautifully judged acidity and texture. It’s a great middle ground between the conventional and the wacky.
2019 Mac Forbes RS3 Riesling, Strathbogie Ranges (A$42) also appealed to Hooke, who thought the aromas, “Classic lime juice. The palate is frisky with elevated acidity and has a lot of energy. Tension and drive are excellent. Long, extended aftertaste. Refreshing. A cool-climate wine by all appearances.” And it is, from high in the Strathbogie Ranges. In spite of the barrel-fermented and aged component that gives a little more weight and feel, the wine shows exceptional purity in its citrus fruit. It’s a great example of beautiful fruit and sensitive handling.
2019 Mallaluka Riesling, Canberra District (A$28) is another example of great grapes and deft winemaking. The nose is fine, yet complex, with floral, grapefruit and pastry notes. Stone fruits appear in the rich flavours, within a soft, round structure and light talc drying the finish. Knox told us, “A lift of poached orchard fruit. Honey, clove and cinnamon layered over golden pears and red apples. Rich and weighted with serious depth and intensity. A winter warmer riesling.”
2019 Meadowbank Riesling, Tasmania (A$35) scored top points from Paterson. “A complex aroma with rich stone-fruit notes. An outstanding palate follows, which has excellent tension and acid line. There are intense, bracing citrus characters, but there is also a delicious juiciness to the fruit which gives the wine a more-ish quality. Perfect sugar/acid balance. Excellent length.” The fragrance is beautiful and a suggestion of sweetness brings delicacy, softening the light texture on the finish.
2018 Murdoch Hill Sulky Blanc, Adelaide Hills (A$32) split the panel somewhat. Paterson was convinced, telling us, “Focused lime juice aromas and flavours. The palate is quite classical in nature. Seamless acid/sugar balance. Ultra-fine and detailed with great length.” I found the nose quite reserved, matched by a taut citrus palate, while Hooke thought the flavours didn’t carry, with the finish “shaved, almost”. The wine is very youthful and the flavours will certainly build with time.
2019 Nick O’Leary Heywood Riesling, Canberra District (A$32) shows intense yet delicate lemon and perfumed aromas. Knox agreed, writing, “Citrus blossom and gardenia notes. Fresh and bright lemon and lime fruits, hints of hot stones giving interest and a bright, soft green herb note adding layer.” The hint of sweetness is balanced by a light texture from the whole berry-fermented component that doesn’t interfere with the wine’s finesse.
2017 O‘Leary Walker Drs Cut Polish Hill River Riesling, Clare Valley (A$35) gains some of its structure from fermentation on grape solids. Hooke thought, “The bouquet has some oyster shell notes, some vanilla and the beginnings of toasted nut. Citrus pith, too. There is good flavour and softness, character and length. It’s starting to build complexity. The mandarin and lemon flavours linger in tandem with really lovely texture. Refreshing acidity. A note of Bickford’s lime cordial. Harmonious. Excellent.” I loved the citrus intensity, and thought the development was held back by the phenolics. There’s great potential here.
2019 Otherness Urth Riesling, Clare Valley (A$35) comes from a new project of Neil Pike. Knox approved, finding, “Orange blossom and candied grapefruit notes. Tightly focused palate with citrus fruits running through the middle and a fine talc character giving length. Quiet and well poised.” I saw hints of garden herbs, too, while Hooke added, “chamomile”. The palate’s fine and taut, with a brisk drive of acidity, the barrel-fermented component barely detectable. The wine will age well.
2017 Rieslingfreak No 1 Grounds of Grandeur Riesling, Clare Valley (A$90) found strong support from Bourne, who wrote, “A prominent bouquet of wild thyme and preserved lemon with hints of fresh ginger. The vibrant palate is full of tangy grapefruit pith with a gentle squeeze of phenolics drying out the finish. A wine of energy and finesse.” Two of us thought the oak prominent, although the citrus, chive and savoury flavours come through well. The wine will reward further bottle age.
2019 Rikard Riesling, Orange (A$30) shows a delicate lemon aroma with a hint of white nectarine. The palate’s on the round side for riesling, with phenolic texture helping it fill out the mouth to the sides. There’s plenty of flavour to support. Paterson was also enthusiastic, telling us, “Strong lime with clotted cream accents. A classical riesling structure with good palate weight. There is a little spice on the finish and lingering citrus flavours. I love the intensity and drive of this wine.”
2019 Vignerons Schmölzer & Brown Obstgarten T Riesling, King Valley (A$35) impressed Bourne, who wrote, “Classic lime blossom aromas. The palate is singular and tight with good use of phenolics that extend the finish. Highly slurpable!” I thought the lemon aroma very fine, and matched by a fresh, taut palate. Fruit flavour and a little sweetness balance the acidity nicely. This will please those looking for the conventional, as well as others after something a little different.
2019 Snake + Herring Sabotage Riesling, Great Southern (A$25) has pronounced citrus aromas with a curious – and not unattractive – hint that I could liken to only chives. There’s good weight, assisted by a little sweetness, and a crisp, textured finish, the latter thanks to barrel fermentation. Hooke noted, “Cool-grown honey, mint, lemon and verbena aromas, some tea leaf. The palate is off-dry. A delicious wine, the phenolics cast a shadow of bitterness which is balanced by the sweetness.” A very good wine in the final analysis.
2018 Spinifex Riesling, Eden Valley (A$35) gained universal support. Bourne found, “Upfront perfumes of lemon curd, toffee apple with a touch of cinnamon and aniseed. Rich textural palate shaped by the well-handled phenolics.” Knox added, “I loved the way the phenolics balance the texture.” The wine’s flavours are close to traditional Eden Valley. A really lovely example.
2018 Stefano Lubiana Riesling, Tasmania (A$33) was one of my top wines. I thought it very fragrant with lime and lemon, and also very delicate, particularly for an oak-fermented wine. Knox found citrus, too, plus hints of talc. “That talc character comes through as a texture on the palate. There’s a sea-spray note that gives lift and air to a fine-boned and subtly fragranced wine. Delicate but very appealing.”
Although slightly sweeter, these wines were not necessarily made from later-picked grapes. The most frequent method was simply stopping the fermentation before dryness. In some cases, the distinctly lower alcohol and lighter body has nicely balanced the sweetness. Some shared the textures and complex overtones of the dry wines above.
2017 Bellarmine Half-Dry Riesling, Pemberton (A$26) impressed the entire panel. Hooke noted, “Lots of lime-zest and lemon-pith aromas. The wine is intense and long, deliciously concentrated and profound in its flavour. Seamless texture and great balance. The balance is off-dry; a superb wine.” I found it intensely floral and gave big ticks to all elements of the balance. I also found the wine surprisingly fresh for its age. It’s a simply excellent riesling.
2019 Frankland Estate Smith Cullam Riesling, Frankland River (A$65) won top marks from Paterson, who told us, “Strong grapefruit and lemon-pith aromas. Great palate intensity and drive. There is a touch of attractive salinity and well-judged sweetness. Assertive preserved lemon flavours linger on the finish. I picked up an initial prickle of SO2, which didn’t get close to interrupting the intense aromas. There are hints of toast and pastry amongst the citrus flavours and the wine finishes with a little texture that balances its sweetness.” The hints of more savoury characters are well judged, as is the balance of sweetness and acidity. There’s great length, too.
2017 Frogmore Creek FGR Riesling, Tasmania (A$28) starts with a fresh lemon aroma, which is reflected in the wine’s delicate palate. The sweetness – FGR stands for ‘Forty Grams Residual’ – is barely noticeable as the wine finishes, thanks to crisp acidity and the light talc texture. Paterson told us, “Bath salts and lemon zest with hints of meringue and fresh cream. Juicy citrus flavours. Intensely flavoured with prominent, yet balanced, sweetness.”
2019 Gilbert RS11 Riesling, Orange (A$36) pleased Bourne greatly. “It’s all about the lemons”, he began. “Sweet citrus aromas of lemonade and Meyer lemons. The palate is tightly crafted with delicate flavours in the citrus family and an ethereal, tangy finish.” I agreed. The intensity is striking, and there’s a hint of candle wax accompanying the aromas. The palate adds barley sugar, and the rapier-like acidity helps the wine finish near-dry. It has a great future.
2019 Grosset Alea Riesling, Clare Valley (A$40) has a feather-light lemon aroma. The wine has crisp acidity and good length, while the little sweetness that fills out the palate seems barely apparent in this hark-back to the Clare Valley ‘spätlese’ of old. Hooke found, “Dusty straw and dried flower heads to sniff.” He added: “Reserved and shy. The wine is barely off-dry and finishes clean and dry with a well-judged tannin grip. It has flavour, charm and intensity, the aftertaste cleansing and ultimately dry. A lovely drink!”
2019 Helm Wines Half Dry Riesling, Canberra District (A$30) found a fan in Knox. “Apricot marmalade with ginger”, he started. “Richness and weight of fruit. Apricots and candied ginger run the palate with a hit of savoury curry leaf giving interest. Good use of sweetness which matches the palate weight and is well balanced by acid and touch phenolics.” I found hints of nuts mingling with the stone fruit and agreed with him that the sweetness vanishes into the texture on the finish. It would be delicious with Thai dishes.
2017 Patina Scandalous Riesling, Orange (A$25) has tropical fruit flavours, with sweetness adding body and roundness in the mouth creating the impression of softness. It, too, appealed to Knox, who told us, “Preserved lemons, ginger spice and turmeric aromatics. Palate has golden pears, ginger and cloves with savoury notes of North African spices. Lots of weight and presence. A bright line of acid controls the high tones whilst a pithy phenolic texture holds the reins of the residual sweetness. Goes long and deep.”
2019 Pewsey Vale Prima Riesling, Eden Valley (A$28) was one of the first wines to reintroduce the off-dry riesling style, which it manages with a demure 9.5% alcohol. A light touch is the main feature, yet it shows wonderfully intense lemon flavours. Knox found, “A Nashi pear and beeswax nose. Acid is bright and inviting, giving a spritz of life and keeping the palate flowing without weight or drama. Some orchard fruits abound and there’s a line of sea-spray that gives context and character.”
2016 Pressing Matters R9 Riesling, Tasmania (A$36) comes from an outstanding riesling vineyard. Bottle-age is adding lemon curd and nutty complexity to its ripe apricot flavours. Knox noted, “Green mango and lemongrass aromas. Palate resolves into ripe mango, lemon grass and makrut lime. Integration is fantastic, with all the parts coming together. The acid line has serious presence, with fruit weight and phenolics handled very well to control the sweetness. Very long into the finish.” The wine is effectively dry.
2019 Rieslingfreak No 5 Clare Valley Off Dry Riesling, Clare Valley (A$27) found Bourne the points leader, telling us, “Lots of lime and floral spices, then a delicate citrus-spiced palate and a fine, long, linear finish. The well-handled phenolics add depth and interest.” Delicacy is the key word here, with pure lemon flavours and a poised palate.
2018 Rieslingfreak No 8 Polish Hill River Schatzkammer Riesling, Clare Valley (A$37) trades alcohol, at 6.0%, for sweetness in this very individual style. This shows in the wine’s light body and the way in which the sweet impressions move to a crisp finish, acidity providing the light texture. Bourne wrote: “It’s all about the purity, with lots of lemon sorbet aromas and plenty of racy, lime-like flavours. It’s singular and poised with lots of acid-derived energy and drive. Very Germanic in style.”
2018 Robert Stein RS15 Half Dry Riesling, Mudgee (A$40) gained all-round support. Hooke led the comments, saying, “Subtle fragrance of mandarin pith – very attractive. Clean, fresh and lovely. Delicate palate, restrained and fresh, the sweetness very discreet and subtle. Lovely line and refinement.” I agreed on the delicacy, but also noted intensity in its citrus and stone fruit flavours. There’s an intriguing hint of ginger, too. The balance is beautiful, even suggesting roundness.
These wines were a wonderful reminder of riesling’s versatility. They ranged from
moderate sweetness, providing a continuum with the off-dry wines above, to luscious and fully sweet. All wines were in 375ml bottles.
2018 Bloodwood Silk Purse (375ml), Orange (A$30) is at the fine end of this group, showing delicate lime aromas and flavours, with a light talc finish to match the sweetness. Bourne found, “Subtle yet persistent perfumes encapsulating the whole basket of citrus fruits. The palate is tight and bright with gentle flavours that echo the nose. It’s sweet and savoury – like an Arnott’s Nice biscuit. The acid-etched finale is both deep and long.”
2015 Brown Brothers Patricia Noble Riesling (375ml), King Valley (A$37) saw Bourne again enthusiastic. “Bold bouquet of toffee apple and Seville orange marmalade,” he said. “The palate is rich and multi-layered with lots of caramelised complexity, any tendency to excess curtailed by a decisive cut of bracing acidity.” A deep brass colour, and flavours of apricot jam and marmalade. Full bodied and luscious, yet with good acid balance. This wine continues a tradition at Milawa, where in 1934, John Brown Snr made the first botrytis dessert wine in Australia.
2016 Crawford River Nektar Riesling (375ml), Henty (A$50) found Hooke enthusiastic. “Deep buttercup yellow colour. Rich, buttery, tea-leaf bouquet, showing lots of botrytis. Lots of bitter peel flavours balancing the sweetness and botrytis richness. Slight grip and good length, the tannin and bitterness balancing out the sugar. Long carry.” This was my top wine in this group.
2019 Frogmore Creek Iced Riesling (375ml), Tasmania (A$34) has incredibly intense aromas of lemon and yellow peach, yet the overall impression is one of finesse. An almost searing flavour in the mouth with a strong thrust of acidity. Bourne found, “Aromas of jasmine tea and honeysuckle. Brilliantly constructed palate with tight and refreshing flavours of lime cordial and lemon sherbet. Mouth-watering stuff!”
2013 Gilbert by Simon Gilbert Late Harvest Riesling (375ml), Orange (A$26) is remarkably fresh for its age, with lemon and orange blossom fragrance and only a hint of toasty development. The sweetness/acidity balance is well-tuned. Knox told us, “Mango, guava and honey on the nose. Still fresh and vibrant with bright tropical fruit. Great length and weight. Will go for years.” Paterson added, “Lovely brightness and balance.”
2019 Heggies Vineyard Botrytis Riesling (375ml), Eden Valley (A$28) pleased Knox greatly. “Toffee apple aromatics,” he told us. “Orange and ginger marmalade with ruby grapefruit pith giving light and brightness. Still very sweet but not cloying and heavy. Good length and drive, balanced well to let acid shine on the finish.” There are honey and dried fruit flavours, too, and, for all its flavour and sweetness, the wine finishes commendably dry.
2019 Josef Chromy Botrytis Riesling (375ml), Tasmania (A$30) shows wonderful apricot and honey concentration on the nose. Rich, stone-fruit flavours follow, together with moderate lusciousness and an impression of softness as well as acidity. Paterson noted, “Seville orange marmalade aromas. Wonderful depth and richness. Great intensity and mid-palate richness. The bitter orange flavours are a perfect antidote to the sweetness.”
2019 Mount Horrocks Cordon Cut Riesling (375ml), Clare Valley (A$44) won Paterson’s heart. “Fragrant lime leaf aromas plus a little honeysuckle,” she said. “Cumquat and tangerine flavours. The wine has incredibly intensity and brightness. Despite its sweetness, it has a refreshing quality. There is a little attractive pithiness on the finish. Completely delicious.” I found barley sugar, too, and liked the deft use of phenolics to balance the distinct sweetness. A classic over many years.
2017 Pressing Matters R139 Riesling (375ml), Tasmania (A$33) is the sweetest of the ‘R’ rieslings from this maker. Hooke advised us, “The bouquet smoky, buttery and showing some aged development, while the palate is fully sweet. The flavours recall honey and butterscotch. Very entertaining and quite delicious!” The intensity of botrytis is almost searing and the touch of toasty development can’t subdue the primary, lime marmalade flavours of this wine. The perfect balance of sweetness and acidity completes the picture.
95 2018 Glaetzer-Dixon Überblanc Riesling, Tasmania, A$26
95 2019 La Violetta Das Sakrileg Riesling, Great Southern, A$39
94 2019 Nick O’Leary Heywood Riesling, Canberra District, A$32
94 2018 Spinifex Riesling, Eden Valley, A$35
93 2019 Mac Forbes RS3 Riesling, Strathbogie Ranges, A$42
93 2019 Meadowbank Riesling, Tasmania, A$35
93 2019 Rikard Riesling, Orange, A$30
93 2018 Stefano Lubiana Riesling, Tasmania, A$33
91 2019 Frankland Estate Alter Weg Riesling, Frankland River, A$35
91 2019 Vignerons Schmölzer & Brown Obstgarten T Riesling, King Valley, A$35
91 2017 Wines by KT Pazza Riesling, Clare Valley, A$30
90 2018 Chaffey Bros Tripelpunkt Textural Riesling, Eden Valley, A$25
90 2019 Hughes & Hughes Barrel Ferment Riesling, Tasmania, A$35
90 2019 Mallaluka Riesling, Canberra District, A$28
90 2019 Otherness Urth Riesling, Clare Valley, A$35
90 2019 Snake + Herring Sabotage Riesling, Great Southern, A$25
89 2018 Chaffey Bros Zeitpunkt Riesling, Eden Valley, A$29
89 2018 Murdoch Hill Sulky Blanc, Adelaide Hills, A$32
89 2017 O’Leary Walker Drs Cut Polish Hill River Riesling, Clare Valley, A$35
88 2018 Bannockburn Riesling, Geelong, A$32
88 2019 Brian Rizza Riesling (375ml), Tasmania, A$20
88 2019 Koerner Watervale Riesling, Clare Valley, A$30
88 2017 Rieslingfreak No 1 Grounds of Grandeur Riesling, Clare Valley, A$90
96 2017 Bellarmine Half-Dry Riesling, Pemberton, A$26
93 2019 Frankland Estate Smith Cullam Riesling, Frankland River, A$65
93 2017 Frogmore Creek FGR Riesling, Tasmania, A$28
92 2019 Pewsey Vale Prima Riesling, Eden Valley, A$28
92 2016 Pressing Matters R9 Riesling, Tasmania, A$36
92 2019 Rieslingfreak No 5 Clare Valley Off Dry Riesling, Clare Valley, A$27
92 2018 Rieslingfreak No 8 Polish Hill River Schatzkammer Riesling, Clare Valley, A$37
91 2019 Gilbert RS11 Riesling, Orange, A$36
91 2019 Grosset Alea Riesling, Clare Valley, A$40
91 2019 Helm Wines Half Dry Riesling, Canberra District, A$30
91 2018 Robert Stein RS15 Half Dry Riesling, Mudgee, A$40
89 2017 Patina Scandalous Riesling, Orange, A$25
94 2015 Brown Brothers Patricia Noble Riesling (375ml), King Valley, A$37
94 2019 Frogmore Creek Iced Riesling (375ml), Tasmania, A$34
93 2019 Josef Chromy Botrytis Riesling (375ml), Tasmania, A$30
91 2016 Crawford River Nektar Riesling (375ml), Henty, A$50
91 2019 Mount Horrocks Cordon Cut Riesling (375ml), Clare Valley, A$44
91 2017 Pressing Matters R139 Riesling (375ml), Tasmania, A$33
89 2018 Bloodwood Silk Purse (375ml), Orange, A$30
88 2013 Gilbert by Simon Gilbert Late Harvest Riesling (375ml), Orange, A$26
88 2019 Heggies Vineyard Botrytis Riesling (375ml), Eden Valley, A$28