Since the purchase of Chateau Leonay in 1945, Leo Buring has built an unparalleled reputation for quality Riesling production in both the Clare and Eden valleys. Every year, the grapes that possess the ideal balance of flavour and natural acidity are selected from either the Clare or Eden Valley. The fruit is then hand picked, and carefully vinified to prevent oxidisation, and to preserve the clean fruit flavours. This year it is Eden Valley fruit that has been selected for the 2010 release of the flagship wine, Leonay
 
Pure and pale, with a lime green hue. Gorgeous florals of elegant, sweet frangipani, freshly squeezed lime juice, lemon tart and hints of musk and custard apple. Beguiling and complex. Lemon/lime juice carries through on the palate. There's an amazing mouth watering chalky acidity and linear delivery that gives the palate a burst of flavour with astounding length. Structurally perfect!
 
Smoky, savoury and austere, despite the residual sweetness that is perfectly balanced by tangy, savoury acids. It's wild, perfumed and heady, revealing an alluring, exuberant bouquet of stonefruit, citrus and tropical fruits lifted by intense floral notes and nuances of fragrant dried herbs. Long and chalky, its smoky and reductive in a European style, with funky undertones beneath its remarkable length of pear, pear, apple and apricot flavour. 96 Points; Drink: 2016-2020+; Jeremy Oliver
 
From a stunner of a vintage and now perfectly poised for a long future, this is all class, focused, and genuinely driven from start to finish with captivating line and length, its fantastic mouth feel lingering with minerals and slatey interest. Buy a few and let them mature for a decade. 95 Points; Tony Love, National Wine Writer, Taste.com.au; Top 100 Wines for 2012.

Bright green-straw; a fine, crisp and very well constructed wine, lemon and lime wrapped around a minerally core, the finish juicy yet delicate. Now or whenever. Eden Valley. 94 Points; Drink by: 2020; Date tasted: 24/Jan/2011; Price: $34.00; Alcohol: 12.5% ; James Halliday Wine Companion 2012

Brilliant, pale straw colour. A refreshingly crisp and balanced wine, rich in citrus fruit flavours. The lime top-notes are followed by hints of musk, orange blossom and mandarin, which carry through into the palate. The mouth-filling, off-dry, palate is complemented by scintillating acidity, and finishes cleanly with lingering aromatics of lime and musk. Drink now for 2 years, or cellar to drink after 7 years.

Intense aromatic Riesling fruit flavours are the hallmarks of this wine. It has a fine dry palate with a crisp acidity and a long lingering fruit finish. These wines drink freshly and lively when released young but develop beautifully for 5-8 years. The fresh fruit flavours transform into the rich toasty characters for which aged Riesling from this area is renowned, and this wine is consistently one the Clare Valley's best.

The grapes for Mitchell Wines come from the company's four local vineyards. Varieties planted are Riesling, Semillon, Shiraz, Merlot, Grenache and Cabernet. Vine age ranges from as little as five to over fifty five years. Soils are red-brown loam and clay over limestone. The altitude of these vineyards is between 300 and 400 metres and the average rainfall in the vicinity of 600mm, falling mostly in the winter (May to September).

Mitchell Winery was established in 1975 by Jane and Andrew Mitchell. The entire range of Mitchell Wines receives multiple accolades every year. Highlights have been the Penguin Wine of the Year in 2003, a consistent 5 star rating in James Halliday's Wine Companion and inclusion in the Financial Times Top 20 Wines of the World and regular Top 100 listings all endorse the Mitchell's choice of region and variety and is reward for their long-term commitment to their wines and the region of the Clare Valley, South Australia.

Shapely, sculpted and aromatic riesling with zesty crispness and raciness. Its fresh lime juice, pear and apple perfume reveal lightly spicy and musky lemongrass undertones. Long and elegant, tight and lean, with powdery phenolics and a pleasing juiciness about it lime/lemon fruit. (Nagambie Lakes, 18.1, 2009-2012+) Jeremy Oliver, OnWine

Three heart surgeons from Adelaide have owned the Drs’ Vineyard in the Polish Valley for some 15 years. The Drs’ Riesling has been 5 years in the making, with a great deal of fun and experimentation being invested. The Polish Valley is ideal for this style with its high perfume and minerality. Skin contact and full lees fermentation was adopted for this European style.

This original 36 year old Riesling planting was always destined for something special. A wine having “Bose” like purity and intensity, with many textured layers of complexity and a myriad of spice interwoven with fennel and citrus. Production 300 (6 Packs)

Made from 35-year-old vines, and effortlessly establishes itself on the palate. It has an extra dimension of lime and spice flavour which persists through the finish and into the satisfyingly dry aftertaste. Screwcap.
12% alc. Rating 96 Points; Drink 2023 $35 Date Tasted Jul 09 James Halliday Wine Companion

After five years of experimentation, finally, here it is – a flagship Riesling from the talented duo of David O’Leary and Nick Walker. Made in a European style, it’s got all the complexity and texture of skin contact and full lees fermentation. At the same time, it’s exceedingly pure and backward, with bracing acidity that will tear through anything in its path. Buy all you can of this rare offering but don’t dare open a bottle for a decade, and preferably two! Vintage: 2008 Points: 95 Alcohol: 0.0% Region: Clare Valley Tasted: November 2009 Closure: Screw cap; Clear About Wine; Tyson Stelzer

94 points: 2010 Penguin Wine Guide - Nick Stock

Virtually next door to each other in the Polish Hill River, Martin & Joan Smith and Molloy's vineyard stand as excellent examples of what this sub-region of Clare can achieve. The soils are the thumb print on all great wines and as the road leading to both vineyards is called Blue Cutting Rd, so too is the basis of their vineyards. Grey loam acid soils over sandstone and slate make up the profile with much of the top soil littered with rock, hinting of just how tough the vines need to be to sustain growth and produce quality fruit - not to mention the work of the vigneron to provide the balance overall. Only 9 kilometres from Watervale, the Polish Hill River region is quite a bit cooler and typically the fruit ripens 2-3 weeks later. This, combined with the soil, produces fruit with finesse and intensity. It is the slate of Polish Hill River, as opposed to the limestone of Watervale that gives rise to the point of difference between these styles.

Pale straw with steely green tinges. The floral perfume and hint of bath powder sets this wine apart. A seamless integrated palate is mineral textured with hints of orange rind with great purity of fruit. Lemon, lime and spice, great length and a crisp balanced acid finish. Enjoy when young and fresh, this wine will age gracefully over the next 15-20 years. Alc 12.3%; Winemaker: Nick Walker, David O'Leary

The grapes come from Martin and Joan Smith’s vineyard on Blue Cutting Road (a story in itself), the bony, slately soil enhancing the bouquet in a fashion unique to Polish Hill River. Pale, bright green straw, the wine has a very potent and complex bouquet with a mix of slate, blossom and bathpowder aromas, the palate adding a subliminal touch of pepper reminiscent of grüner veltliner. 1800 cases made. Screwcap, 12.5% alc; Rating: 95 points; Drink: to 2025; Price: $22; James Halliday, The Weekend Australian Magazine, 14-15 August 2010
 
http://www.winecompanion.com.au/article/564/Missing%20out

After years of drought, the ancient siltstones and sandstones of the Polish Valley this year produced astonishing flavours from the famous vineyards of The Doctors and, across the road, Martin Smith. This wine is classically complex and tight, yet perfectly elegant. It smells of babypowder, freesias, jonquils, cucumbers and lemons. It tastes of lemons and honeydew, and Nashi pear. Its finish is like licking the slabs in the Mintaro slate pit; its acid firmly holds centre court. One of the best Rieslings of recent times, it’ll last twenty years, but it’s a memorable treat presently, and cheap. Fish chowder, now! 94+++ points Phillip White

A superb edition of the PHR from O’Leary Walker, showing concentrated grapefruit and stone fruits, some lemon and lime, crystalline precision and intensity, sweet basil, talc and minerals. The palate’s fine and svelte, with clean, crisp stone fruits and citrus. Piercing yet approachable, long and even. 94 points; Nick Stock, Penguin Good Wine Guide 2011 (Aus)

The vineyards are at altitudes of 480-510 metres above sea level with an easterly aspect.  Soils tend from shallow red & grey loams over a slatey /blue stone sub strata and occasionally well-structured red clay. Drainage is good to moderate.  We have five separate vineyards with ripening and harvest generally occurring mid March through to mid April. The first run of juice is cold settled and quite clear juice is fermented at an even rate over a 15-20 day period to ensure flavour retention. The wine generally shows quite citrus and lime flavours with a wonderful spine of mineral like acid adding great balance, length and finish.  Typically the wines have a wonderful potential to age, normally well over ten years and in doing so show lovely secondary aged characters of toast and honey.

Is wonderful with light green hints. Looks great in the glass with the brilliance of clarity indicating the purity of regional character to come. Nose: Typical Polish Hill River with hints of tropicals, lime & citrus evident on the nose - the hallmark of Polish Hill River. The palate is pristine with driving citrus and lime. An underlying minerality and subtle green apple add highlights, whilst the crisp clean and refreshing acid pull the flavours through to a long elegant finish. Drink now or cellar for 10+ years for those rewarding aged characters. Paulett Wines.

GOLD MEDAL - Royal Melbourne Wine Show 2010

Pale green-straw; the fragrant bouquet has waves of citrus, the lime juice palate lifting the bar further, with its intensity and length, amplifying all the promise of the bouquet. The '06 Aged Release tells you why you should hop into this wine now. Screwcap. 12.5% alc. $20; 96 Points. James Halliday, Australian Wine Companion 2012 Edition.

Piercingly intense and shapely, this charmingly pristine and focused riesling has a scent of white flowers, lime juice, lemon rind and pear with undertones of bathpowder and a hint of spice. It’s vibrant, long and tangy, with penetrative citrus fruit driving all down the palate before a finish of crunchy acids and a very marginal sweetness. 94 Points; Drink to 2022; Jeremy Oliver

Bright straw-green; immensely precise and authoritative, a clarion call of terroir speaking; a firm and classic mix of lime, lemon spice, with a lingering, dry minerally finish. Vintage: 2006 Score: 96 points; James Halliday

The fruit is from a patch of two German clones on the NW edge of the Hanlin Hill vineyard and the wine is made in a more oxidative style than is normal, and with a little residual sugar. It calls itself Spatlese in style on both the label and the accompanying bumf but does not seem that way to me; more an off dry Australian style I think. There’s a whiff of petrol floating over it (not kerosene) and it’s off dry in the mouth with sweet lime and apple fruit and again the mineral and petrol characters. It’s an attractive wine, but just a little wishy washy, lacking the drive and cut of a top riesling. Certainly a spoonful of sugar makes the medicine go down - and very easily in this case too. I like the wine though, and the spirit of experimentation even more so. Interesting and well worth a look. Rated : 91 Points; Tasted : Aug08; Alcohol : 12%; Price : $32; Closure : Screwcap; Drink : 2008 - 2010+ Gary Walsh; The Wine Front.

Wigan offers a rare opportunity for enthusiasts to experience the delights of a classic and mature Riesling wine. Eden Valley is home to Australia’s greatest Riesling, first planted to the shallow, rocky soils of the higher Barossa ranges in the early 1850s. Time has revealed this place to be a natural home for Riesling, which winemakers many agree is the noblest white varietal. The mature Eden Valley vineyards produce wines with a unique sense of place. Each year Peter Lehmann classifies the very best, to hold back for extended ageing

Peter Lehmann is an international sensation at Riesling, having been declared Best Riesling in the World no fewer than five times at the International Wine and Spirit Competition in London. Named for Andrew Wigan who has been the maker of every Riesling bottled under the Peter Lehmann label since the very beginning, Wigan is a testament to Andrew's success within Australia and the international show circuit. From low yielding Eden Valley Riesling vineyards, the grapes are picked early and fermented cold in tank. Following two weeks of vinification, Wigan is treated to clarification and bottled immediately, followed by four years of ageing under the Peter Lehmann cellars.

A bright lemon colour with green tinges. This multiple gold medal winner exudes the classic Eden Valley lime bouquet and is showing the first hints of toastiness. The palate is still remarkably youthful with fresh racy acidity and a honeyed deepening in the middle, superb flinty minerality sliced through by the backbone of fresh lime juice and a touch of honey. Eden Valley Riesling at its finest.

Classic aged riesling with a toasty nougat bouquet and lifted perfumed character. Palate still amazingly fresh, with great flavour development and good level of 'natural' acidity. 5 Stars * * * * * Winestate Magazine

On a mission to hunt down the best value for your wine dollar? This is as good as it gets anywhere. Such mesmerising purity, undeviating persistence and neverending longevity command ear-splitting prices in every other corner of the wine world. Drinking: 2015-2025; Rating: 96 Points; Tyson Stelzer

A jaw-dropping Wigan, from a restrained, classic Eden Valley vintage. This wine is on rails, such is its linear precision, driven by primary lemon fruit, lime zest and lime drops with great purity and youthfulness. The fruit focus and concentration are something else. Rating: 96 Points; Tyson Stelzer

Scented, lively and long tropical/citrus fruit; very good mouthfeel. Gold medal Sydney Wine Show '06. 94 Points; James Halliday

The 2011 Pewsey Vale Vineyard Riesling is a classic example of dry Eden Valley Riesling. A pale straw with green hues, the wine shows intense fruit aromas of talcum, crushed stone and lemon lime fruit, with a hint of overlaying dried herb. The palate shows great length and depth with lime, a hint of white flowers and fresh rosemary. The wine finishes with a fresh natural acidity that balances the flavour intensity and a minerality that will reward medium to long -term cellaring. The 2011 vintage will long be remembered for its cool temperatures throughout the ripening and growing months. This has resulted in delicate and flavourful white wines from the Eden Valley with a generous and balanced natural acidity. Riesling from Pewsey Vale Vineyard loved the season and the resulting wines are classic examples.

Trophy - Brisbane Wine Show 2011
Top Gold - Brisbane Wine Show 2011

Already impressing judges and riesling fans in several outings, this has delicately fresh, floral and faintly honeyed aromas , a beautifully light-hearted palate with subtle lemon fresh and zingy lift without being overly biting. A perfect apertif and totally charming. 94 Points & Taste Top 100 Wines for 2011

Tasted in a small bracket of six 2011 Eden Valley Rieslings. Like with like, yet interesting to see distinct differences in style and character. Youthful peachy, tutti frutti aromatics along with green apple, lime and Kaffir lime leaf. A big burst of spicy zesty Riesling with keen slatey acidity - it's not the most precise and fine of Rieslings, and while you'd not go so far as to call it 'coarse', you might say it's a little rugged in its generous delivery of flavour. Sure to settle and improve - an excellent release. Vintage: 2011 Score: 93+ points; Gary Walsh; The Wine Front

The cool 2011 season has made for a generous and rich expression of this legendary, centuries-old vineyard, revived exactly 50 years ago. Red apple, kaffir lime zest, nutmeg, lemon juice and that signature minerality of this site. No complaints about an earlier drinking season. Vintage: 2011 Score: 92 points; Tyson Stelzer

This gold medal winner at the recent International Wine Challenge, comes from the Hill-Smith family’s 50-hectare Pewsey Vale vineyard, located on the edge of the Eden Valley. Louisa Rose makes the wine just a few kilometres down the hill at the Yalumba Winery, Angaston, centre of the Hill-Smith wine operations. It’s a little softer than I’d expected from the cool vintage, but shows the season’s intense, delicate, citrusy flavours and bright fresh acidity. It’s a dry style and ready to drink now, but has the potential to evolve well in bottle for a decade or so. Chris Shanahan

If this is anything to go by, the best 2011 rieslings are worth waiting for. This one is a delicately fresh, floral wine, beautifully clean and lighthearted, smelling of linen flapping in the sun. The wine is subtle lemon fresh, zingy without being overly biting – a perfect aperitif white that can open a dinner party on its own and totally charm you in the process. Buy a case and watch them reveal more complexities in five years.  $22; Eden Valley; 4.5 out of 5 stars - A cut above; Value: Brilliant; Tony Love, National Wine Writer

This has survived the challenges of the vintage in pretty impressive form. Some handy ripeness on offer, with trademark Eden Valley flinty, mineral aromas, lemons, limes and white peach; some more exotic tropical fragrance too. The palate’s juicy and full of life; the quite forward, fleshy stone-fruit flavours will make delicious early drinking. 92 points; Nick Stock, Good Wine Guide 2012

A charming and ethereal wine from Australia's most revered riesling site at the peak of Eden Valley. Masterfully sculpted by Louisa Rose, it's refined and tantalising with lifted aromatics and powerful fruit intensity. Evocatively perfumed spring posies and powder room talc, brimming with Tahitian lime and cumquat flavours supported by gentle acidity and a deep mineral core. Pair with spicy Thai and Vietnamese dishes. Louise Radman, Sumptuous Magazine, October 2011

Seppelt planted its Drumborg Vineyard in 1964 to grow premium quality, cool climate fruit. A vineyard that experiences challenging weather conditions, Drumborg does not deliver every year, but when it does, the results are outstanding. A generous and refined Riesling, exhibiting purity of style, a lean, elegant structure and outstanding length. The bright lime and grapefruit flavours combine with a mineral acid backbone to create a wine of great elegance that is irresistible upon release, and is destined to gain depth of flavour as it evolves

Seppelt has pioneered vineyard plantings in far flung districts, always on the lookout for unique terrains which produce fine wines. The Drumborg Vineyard remains one of the most southern sites on Australia's mainland. The yields reflect the cool climate nature, the refreshing maritime winds and rich soils. Disease control and canopy management are always crucial to the vintage. Yields are often low but the traditionally meagre crops are of high to excellent quality. The focus during vinification is to maximise clean fruit intensity. This is achieved by transporting the fruit in small batches and processing quickly to prevent oxidisation, followed by a cool temperature controlled fermentation. Approx 12.0%

Very pale straw with green tinges. Restrained lime and citrus with delicate floral notes. A classic Drumborg with delicate lime and citrus flavours supported by a steely mineral backbone and mouth watering acidity. Intensely focused yet exceptionally elegant and persistent. This purity of fruit is balanced with fine tight acidity to create a wine with a seamless palate, long in flavour and refinement. A Riesling that develops gracefully.

Sevenhill’s vineyards are planted on gently undulating slopes that rise abruptly from the surrounding countryside to 500m above sea level. During ripening, the middle of the day can be very warm, but in the evenings the temperature falls dramatically and the environment remains cool until mid-morning of the following day. Riesling loves these conditions.

It will grow and ripen in the warm part of the day, then, when the temperature begins to fall, water loss slows and the vine replenishes itself for the next day. Our Riesling is planted on four separate vineyard blocks, each with different soils that fall largely into two groups – silty stone/slate and richer, red loam. The silty stone and slate soils are less fertile, older and have idyllic chemistry for grapevines. In these soils, the vines produce leaner characters; the wines show minerality and a more savoury edge. The richer, red soils are higher in nutrients, so the vines don’t have to battle quite so hard.

The 2011 Inigo Riesling is pale straw in colour with a tinge of green. Highly aromatic, with waxy orange blossom predominant, the nose displays typical character of pure Riesling. The palate is tight and lean, showing prominent citrus flavours followed by a minerally, dry finish that is long and crisp.

The Wine: Best White Wine – “uncorked” by Huon Hooke & Ralph Kyte-Powell, SMH/The Age, 20th October 2003; With 11.5% alcohol, this is a classic Clare style from a good vintage. It has estery, herbal, lemon-rind and bread dough aromas and in the mouth it’s restrained, light-bodied and delicate. It will fill out over the coming months, and we love its balance and charm right now. Food: snapper quenelies. Ageing: best now to 2010 Price: $20.50 (indicative article price) 5 Stars – “uncorked” by Huon Hooke & Ralph Kyte-Powell, SMH/The Age, 20th October 2003
 
Pale yellow colour. The nose is all about apples and lime and doesn't give away a lot at all; the palate is all about acid, zest, acid, citrus and a bit more acid. It is dry and youthful but the fruit is evident on the fringe. I suspect this could evolve into something quite special, but I like it now, just the way it is. The value borders on exceptional, and I know I must sound like a broken record when I say; we are a lucky nation drinking wine of this quality at this price. Quality: 94/100 Value: Very Good – BW WineStar © October 2003

The Magnums: One of, if not the best Riesling from the 2003 Clare vintage in these wonderful ‘Alsace’ 1.5L magnums. Those that have not seen a Riesling magnum before, these are a work of art, standing a whopping 50cm tall. They are perfect for long term cellaring and in this case house a wonderful, albeit very limited wine. All orders will be dispatched later next week – weather permitting.

The grapes for this dry riesling were grown on low-yielding vines, on the highest slopes of the Skillogalee estate (about 500 metres above sea level).  The family-owned vineyard is managed in accordance with sustainable farming practice, with minimal water usage.  After good winter rains the growing season was punctuated with short bursts of high temperatures but the vines survived by utilising the additional ground water resource.  Fruit quality was excellent after an extended time for flavour development in the final few cool weeks of the season.

The fruit was processed in small individual parcels as each contour (block) reached its optimum flavour ripeness.  This was extremely important in this extended vintage, allowing us to vary winemaking and processing techniques to suit the characteristics of each particular parcel of fruit.  Each parcel was vinified separately giving us the opportunity to enhance individual highlights, before blending immediately prior to bottling.

On the nose it has lively fresh lime and lifted floral aromas with a touch of perfumed aromatics.  The palate has intense citrus fruit flavours balanced by a refreshing, tight acidity giving a crisp, dry, lingering finish.  Drink now with seafood or white meat dishes or cellar for about 7 to 10 years.

Light straw-green; the bouquet is somewhat closed, although not reduced, and the palate is similarly uncommunicative. There is nothing to suggest there is anything amiss, simply that the wine isn't ready for business yet. 91 Points; James Halliday

94 points in The Advertisers Top 100 Wines 2010.

Interesting....it is not as pale as some. A more golden colour promises flavour. Mmmm! Pears and green apples jumping out of the glass. It has distinct minerality too. I’m excited before I even try it. I’m expecting a richness on the palate and bright, fruit sweetness. This Riesling is from Eden Valley, slightly cooler than other Barossa sub regions and a fantastic area for Riesling. 2009 was a hot vintage but we clearly lucked in on the Riesling. This old vineyard is in a great position to dodge the hot northerly winds that can be so damaging. Getting back to the palate... It is bright and tangy. Layers of green apple, pear and citrus with that stony, balancing minerality are all evident. Lovely and rich in texture as expected. The fruit is powerful and flavoursome but it is clean and crisp and polished from start to finish.

The fruit for this wine was sourced from the famous Watervale region. A classic dry style of Riesling with seductive lime, lemon and floral aromas. The zesty and elegant citrus components follow through onto the palate, balanced with refreshing acidity and good length of flavour. Time in the cellar of 6-7 years will reward the consumer with a wine of enticing complexity.

Trophy  - Boutique Wine Awards
Gold  -  Boutique Wine Awards

Great intensity. It offers a huge rush of limey, briney, spice-flecked flavour. The flavour hits as soon as you take it in your mouth – and the powers on through the back palate, and on through the finish. Impressive from go to whoa. A bargain. Rated : 93 Points Alcohol : 12.5% Price : $19.90 Closure : Screwcap Drink : 2010 - 2017 Campbell Mattinson; The Wine Front

A steely traditional Clare Valley riesling with plenty of varietal power. Lime, slate and spiced apple aromas provide an appetising classical introduction. It has excellent depth and structure with a lingering, fragrant aftertaste, Good value and it should develop well in bottle over medium term. Ralph Kyte Powell Epicure 19/7/11

It’s a consciously ‘off-dry’ Riesling from the Nepenthe Lenswood block, which Peter leske made into dry Riesling for his former masters for a decade. The tasting note explains what the ‘25GR’ designation means, and describes this innovative style. It too has received the attention of the criticsand is set to become the definitive Adelaide Hills ‘Germanic’ Riesling style.

Hand-picked when ripe but with slightly higher acidity and lower baumé than would be ideal for a dry style, the fruit was made into wine very simply: chilled, carefully pressed, racked clean and fermented cool. When the almost-dry wine tasted balanced – which turned out to be with 25 grams of residual sugar (hence 25GR) – the fermentation was stopped with chilling. The wine was then stabilised and readied for bottle with a minimum of intervention.

The key word when describing the wine is balanced. It is a complex combination of fruit intensity, acidity, sweetness, and alcohol. Each attribute is in harmony with the other, resulting in a wine that has genuine charm and poise. Sealed with the relatively new Stelvin ‘Lux’ closure, it will age well for several years, developing toasty complexity as the primary fruit fragrance evolves.

Another definitely worth a look is the Vertigo Riesling 25GR 2008 ($24) from the Adelaide Hills. Young, fresh, with plenty of spice, lemons and lavender notes, it is well balanced and with a nice, zippy, clean finish. There is moderate sweetness but it is just one aspect of the complete package. Ken Gargett; The Courier Mail

An inventive riesling in the classic Germanic style from a high-altitude vineyard in the Adelaide Hills. Delicate and floral with lingering sweetness to balance razor-high acidity. (The 25GR stands for 25g of residual sugar). Perfumed orange blossom, jasmine and pink lady apple with fresh musky sweetness and honey. The Adelaide Magazine

Winemaker Peter Leske and David LeMire, MW, have put some focus into this appealing riesling, starting with a recognisable set of lime-cordial notes and attractive floars before the palate grabs attention with excellent spicy acidity and textures offset by a just-there, almost aromatic sweetness. Summer is so good. 93 points; The Advertiser 'Indulge'.

The 25GR in the name refers to the 25 grams per litre of residual sugar left in this Adelaide Hills wine. It shows sweet lime, spice and floral talc, aromas that introduce a palate thats sweet but not syrupy or cloying. It retains good varietal identitiy and a zesty signature. Ralph Kyte-Powell, Epicure

Vertigo is defined as a sensation of dizziness. This wine sails up to the giddy heights of 25g/L of residual sugar. It offers plenty of sweet floral fraqrance and a soft sweet apple palate that tightens up nicely with a good chill. 92 points; Wine Business Monthly; WBM 100