Show prices tax inclusive
All Categories
    Menu Close


    View as Grid List
    Sort by
    Display per page
    Jim Barry-The Florita-Riesling-2015-750mL

    Jim Barry-The Florita-Riesling-2015-750mL


    The story of Riesling in Australia is as old as the wine industry itself. Aficionados will remember the legendary “dry white hock style” wines from the 1960’s and 1970’s.


    The greatest Rieslings of that era came from the revered ‘Florita’ vineyard—a seventy five acre block established one mile south of the Watervale township near Clare in the early 1960’s. Jim Barry’s sons purchased The Florita vineyard in 1986. Leo Buring first registered ‘The Florita’ trademark in 1946, and Mark, Peter and John were forced to wait, somewhat anxiously, until finally procuring it in 2004.


    The 2015 ‘The Florita’ expresses a pale straw shade in the glass with a slight green tinge.


    Tasting notes:

    Opens with powerful floral aromas of rose water, lime citrus and hints of freshly cut Nashi pear. A wine of immense drive and purity. Tightly wound within snappy laser focused acidity and crisp lime juice fruit at its core. Shows the hallmarks of a youthful but restrained Florita with a promise of more to come. Pure lime fruit is dominant with a long citrusy finish.


    Jim Barry

    Picture of Forest Hill Block 1 Riesling 2013 750mL

    Forest Hill Block 1 Riesling 2013 750mL


    Their Block wines are made from small, carefully selected parcels of the best old vine fruit from the Forest Hill Property including the original 1965 vines. Cane pruned and hand harvested, these special blocks are very low yielding due to age and relying only on natural rainfall. If the vintage proves to be challenging for a variety, they will not make a Block wine that season. The Block wines are powerful yet refined and elegant, and will reward cellaring.


    Tasting notes:

    Bright straw in colour with green hues. Lifted aromas of jasmine and lime blossom. The palate is zesty with fresh lime and slate. It has a steely structure that is well balanced by its natural acidity leading to a long and mineral finish.


    Forest Hill 

    Picture of Parish Vineyard Estate Riesling 2015 750mL

    Parish Vineyard Estate Riesling 2015 750mL

    2015 is the third vintage of this wine. It is defined by a long taut spine of slatey acidity, but balanced by textured complexity, flavours of a slightly wild cottage garden; feijoa, camomile, lavender, jasmine and grapefruit, with aromas of tea rose, cumquat and sea spray. Food Matching: Freshly shucked Tasmanian Oysters, although fried haloumi or fish and chips with tartar sauce are pretty good matches too!
    Picture of Heggies Vineyard Estate Riesling 2015 750mL

    Heggies Vineyard Estate Riesling 2015 750mL


    Through the combination of innovative viticultural practices and unique ‘terroir’, this challenging and picturesque estate vineyard produces distinctive, balanced wines – beautifully structured and long on flavour.



    Heggies Vineyard Riesling grapes are picked in the cool of the night and swiftly transported to the winery. There is minimal handling of the fruit and only the free run juice is selected for the Heggies Vineyard Riesling 2015. The juice is fermented at cool temperatures using aromatic yeasts and blended early at the completion of fermentation. At Heggies Vineyard there are a number of blocks of Riesling available, so when the final blend is made there are a variety of options to ensure each vintage is of consistently excellent quality.


    Vintage conditions:

    Eden Valley had good rainfall from April to July but was quite dry for the spring and early summer months. These mild conditions allowed an early bud break and generous Riesling crops to set. Heggies vineyard has limited water availability so a down-pour in early January was welcome to freshen the grapes and carry them through to an early harvest.



    Tasting notes:

    The wine is a pale straw colour with a green tinge, showing fresh and alluring aromatics of citrus blossom and lemon zest.

    The palate is fresh and crisp, showing white flower aromas and a lemon drop acidity progressing to a tight, Eden Valley Riesling finish.


    Food Match:

    Enjoy with freshly shucked oysters.


    Heggies Vineyard

    Picture of Chaffey Bros Not Your Grandma's Riesling 2016 750mL

    Chaffey Bros Not Your Grandma's Riesling 2016 750mL

    The goal with this wine is to show off the virtues of classic EDEN VALLEY RIESLING to fanatical Riesling lovers and the Riesling uninitiated. It demonstrates our preferred DRY AND ZESTY style of Riesling with fruit and acidity in perfect balance. A single Springton vineyard picked on two separate dates to capture both natural acidity/freshness and intensity of flavour. The two parcels were then cold fermented in a stainless steel tank to preserve purtity of fruit then bottled with only a minimal addition of sulphur dioxide. Tasting notes: Floral, lemon/lime and lychee aromas are followed by intense apple, lime and orange blossom on the palate. The wine has great length of palate with the soft refreshing acidity balancing the intensity of fruit and providing the backbone to enable medium to long term cellaring if so desired.
    Picture of Gilbert-Estate-Riesling-2015-750mL



    Following continuous monitoring during the season, harvesting commenced in the cool of the morning on 4 March, the grapes were destemmed only to avoid any skin maceration, chilled to 10 C, drained & lightly pressed. Following this the juice was cold settled, assessed and subsequently racked then warmed to 15 C prior to inoculating with a selected yeast culture. This wine is made from free run & soft pressings juice only. Fermentation is initiated & maintained in stainless at a temperature of 13-16C, subject to the rate of fermentation and tasted twice daily during fermentation. Once fermented to the desired sugar level, this ferment was halted at 8.7g/l residual sugar by reduction in temperature, to achieve the desired sugar/acid balance. Following settling for approximately two weeks the wine was racked, chilled and sulphur adjusted, then left on light lees for four months. Tweaking of acid levels with Citric was only addressed following stabilisation, filtration & preparation for bottling.

    Filters Close