The Region: Australia’s vast Riverland region produces nearly 20% of all the country’s wine. The warm climate and rich sandy loam soils could produce higher yields, but artisan grape growers remove half the fruit at budburst and limit irrigation. With smaller numbers of berries and water-stressed vines, the resultant grapes, like those used in our Australian Riesling, display highly concentrated flavour, aroma and body.

The Wine: Medium bodied, crisp and refreshing, with aromas of white fruits, juicy apple, and the perfume of spring blossoms. It’s wonderfully drinkable, but still shows depth of flavour with minerals and a bracing backbone of acidity and structure. The main difference between a German and an Australian Riesling is that Australian Riesling tends to be drier. The Australian version exhibits the characteristics of the grape that we expect: the perfume, the complexity and the zest.

The Food: Riesling holds it’s own in food pairing like no other white wine, especially with savoury dishes or fruit - roast pork loin stuffed with apricots is a delightful pairing.

Ageing: While crisply fresh and bright when young, it will develop more of its floral/mineral aromas after six months, and after a year will begin to show honey and citrus notes, and continue to deepen in flavour after two years or more.

Sweetness Code: 0 (dry)