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Light straw-green; an exceptionally scented, blossom-filled bouquet, including wild flowers as well as citrus and apple; a very intense and sculptured palate, with squeaky acidity running throughout. Likely to have a very low pH, and has a commensurately long palate. Drink by: 2034; Price: $35.00; Alcohol: 11.7%; Rating: 97 Points & Special Value Star; James Halliday

A wine that has now become so consistently great, it is a liquid tribute to the dedication of the Cullam family, to their vineyard and winemaking; this 2014 is no exception. The nose is reminiscent of lime juice on crushed rocks and for a riesling lover that is basically aromatic nirvana - there are some gentle florals and a spicy edge too. The palate has deep-set power and striking purity; it draws deep and then fires like an arrow in a straight lime-drenched line of tangy citrus flavor, holding long, nailing the target. Exhilarating now, this will age for more than a decade without raising a sweat. Rating 97 Points. Nick Stock; JamesSuckling.com 

Fantastic intensity and length. Quite brilliant. Lemon rind, lime, spritzy grapefruit and slate. A pure, pristine dart. Alcohol : 11.7%; Price : $35; Closure : Screwcap; Drink : 2015 - 2030; Rated : 95 Points; Campbell Mattinson; The Wine Front

A pristine, tightly focused and crystalline riesling whose fragrance of pear, apple, white flowers and waxy complexity reveals nuances of mineral, chalk and lemon. Wrapped in a brittle acidity and underpinned by a minerality now typical of this label, it’s long and vivacious, with a brightly lit depth of lime, lemon, pear and apple flavour finishing fresh and tangy. Rating: 95 Points; Jeremy Oliver; OnWine

This is the sort of wine whose aroma just floods up out of the glass and spills all over the table. It’s baby-fleshy and peachy as much as limy. Maybe even rosy, like turkish delight. And it reminds me of very fresh soft nougat. It smells real good. Wholesome, smooth and healthy. It has a little dusty prickle, like its vineyard in summer. But otherwise, it’s all oozy comfort in the fragrance division. For a wine of such little alcohol, the texture is heavy; weighty in the mouth, like cool molten gold. It’s not all raw metallic acid. There’s plenty of acid there, mind you: authoritative and forceful. But in all that flesh and rich weight, such edge seems to fit. It’s beautiful wine which will cellar like King Tut. In the meantime, it makes me want a bucket of fresh Coffin Bay oysters. Like now. Frankland Estate was the first Australian winery I encountered which had bothered to import proper cylindrical oak cuves from Alsace, which they spent years curing with neutral wine before they trusted with their best Riesling. I suspect this wine has a touch of that business. But there’s not a trace of wood. Certified organic. Rated 94+++; Philip White

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