We have three lovely sources of riesling these days. More or less in equal parts, Three Wishes and Glen Shian at opposite ends of the valley make up most of this wine, with a dash of Chartley Estate located at Rowella, the furthest north.
All were picked with their individual qualities in mind, with small differences in winemaking technique to help them along their own path. With ample flavour early in what was a warm and fast finish, we tried to get these whilst they were fresh and crunchy. Gentle pressing gave us two fractions, the genuine free run was fermented cold in stainless, pressings in oak, carefully adding some back to the blend post ferment, for texture.
Left on full lees for three months, then racked to blend on light lees to flesh out. Bit drier than usual, finding balance with just a dash of RS (2.5g/l) in a fruit flavoursome, exceptional year for riesling with the dry summer
Critic Reviews
92 POINTS
Tom Kline - Winepilot
The fruit for this wine comes from the Three Wishes Vineyard, along with grower fruit from Relbia at the opposite end of the Tamar Valley. This is a fresh, bright expression of Tamar Riesling with excellent balance – particularly impressive given the high Tasmanian acidity, gently tempered by just 2.5 grams of residual sugar. Talc, lime pith, red apple, and pear lead the way, followed by citrus blossom, bath salts, and a lovely mineral thread. It’s pretty and pure, with a generous aromatic lift. The palate is bright and lifted, showing a crunchy, subtly chalky texture – lemon in water, lime skin, talc, orange blossom, and green apple all circling a mineral core. A tensile line of pithy acidity draws it through to a clean, persistent finish.
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Tasting Notes
We have three lovely sources of riesling these days. More or less in equal parts, Three Wishes and Glen Shian at opposite ends of the valley make up most of this wine, with a dash of Chartley Estate located at Rowella, the furthest north.
All were picked with their individual qualities in mind, with small differences in winemaking technique to help them along their own path. With ample flavour early in what was a warm and fast finish, we tried to get these whilst they were fresh and crunchy. Gentle pressing gave us two fractions, the genuine free run was fermented cold in stainless, pressings in oak, carefully adding some back to the blend post ferment, for texture.
Left on full lees for three months, then racked to blend on light lees to flesh out. Bit drier than usual, finding balance with just a dash of RS (2.5g/l) in a fruit flavoursome, exceptional year for riesling with the dry summer