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Pauletts Aged Release Polish Hill River Riesling 2012 (1x75cl)

The 2010 vintage of this wine was a huge hit when it featured in Decanter (www.decanter.com) recently. The current 2012 vintage (remember: it is an aged release!) is now newly available and also quite excellent; this is perhaps a more elegant version of the 2010, but still with heaps of intensity and plenty of age development (with more to come for cellar keepers).

The 2010 vintage was awarded 96 points and Outstanding status by Decanter (www.decanter.com) in their April 2018 edition review of Australian Rieslings (see blue link below).

Pauletts Aged Release Polish Hill River Riesling 2010 - April 2018 Decanter review

See also here for Decanter's assessment of Australian Riesling vintages (click blue link below).

Decanter Australian vintage summary

And, for extra info, here's Paulett's own data sheet/fiche technique on the 2012 (published before being badged as an Aged Release, but exactly (and we mean exactly) the same wine!).

Pauletts Polish Hill River Riesling 2012- fiche technique

Clare Valley is one of Australia`s oldest wine regions and is probably best known for its Riesling wines. Polish Hill River is a sub-region one and a half hours drive north from Adelaide. Named after the Polish settlers of the mid 1800s, the clim2ate is ideal for premium grape growing with a combination of consistently good winter rains, hot summers tempered by cool nights and a long ripening period.

Pauletts' reputation for producing wines of finesse, elegance and intensity is justly deserved with consistent skill and care from vintage to vintage. Neil Paulett graduated from the Roseworthy oenology course in the early 1970s and spent a further ten years honing his winemaking skills at Penfolds before buying his own property in the Clare Valley. Located some 90 minutes north of Adelaide,this lovely property now extends to 150 hectares with 47 planted with vines. Since the first vintage in 1983 there have been many accolades both at home and internationally. These wines are a true reflection of the region and are of outstanding quality.

Neil Paulett holds back a small parcel of Riesling from the most successful vintages for an extended maturation in the winery`s cellar. After 5 years this dry Riesling has blossomed into an expressive golden wine, with a nose of lemon zest and acacia with hints of honey and toast but with an underlining crispness. Citrus flavours of lime are evident and with a delightful freshness and acidity through to the finish.

This wine is superb with oysters and prawns or spicy Asian dishes.

£15.75

Prophet's Rock Pinot Gris 2015 (1x 75cl)

Awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their September 2018 edition panel tasting of "Alternative" New Zealand Whites (not Sauvignon Blanc or Chardonnay) (see blue link below)...

Prophet's Rock Pinot Gris 2015 - Sept 2018 Decanter review

... and comments from one particular reviewer...

Prophet's Rock Pinot Gris 2015 - Sept 2018 Decanter review - individual comments

Founded in 1999 by Mike and Angela Mulvey, Prophet’s Rock is one of New Zealand’s most exciting producers, creating premium, artisan wines in Central Otago. Committed to showcasing the characteristics of their vineyard sites in the Pisa and Bendigo sub-regions, their vineyard-focused approach combined with minimal intervention in the winery, is creating world class wines of great structure, elegance and complexity, with considerable ageing potential. Taking its name from a prominent local landmark in Central Otago, named after pioneering goldminer ‘Bob Prophet’, the winery is a beacon of quality winemaking in the region thanks to its world renowned winemaker Paul Pujol. 

Please click the blue link below to see Prophet's Rock's excellent information and tasting note for this wine.

Prophet's Rock Pinot Gris 2015 - fiche technique

Wonderfully aromatic example of top Pinot Gris. Fantastic fruit and spice aromas, concentrated with a long dry finish. Complex, absolute pleasure and shows what Pinot Gris in Central Otago is capable of.

£24.90

Te Kairanga Riesling 2016 (1x75cl)

Awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their September 2018 edition panel tasting of "Alternative" New Zealand Whites (not Sauvignon Blanc or Chardonnay) (see blue link below)...

Te Kairanga Riesling 2017 - Sept 2018 Decanter review

Te Kairanga is one of the oldest and best positioned vineyards in Martinborough. Its vineyards are located on free draining land once owned by the founding father of Martinborough, John Martin. In the late 1800s. John Martin laid out the first streets of Martinborough in the pattern of the Union Flag naming them after places he had visited: as a result the best streets to take to reach the Te Kairanga vineyards from the town square include Oxford, Cork, Regent and New York. 

For chief winemaker John Kavanagh there is nothing more important than endeavouring to produce wines that display the characteristics of their vineyard source.  The motto at Te Kairanga is "We strive to ensure that each wine we produce shows a clear sense of place."

Constructed in 2002, the state-of-the-art winery at Te Kairanga is the perfect spot for their estate-grown fruit to become great quality wine. With multiple small fermenters and a mechanical gravity system, the winemaking team can preserve vineyard and varietal integrity by handling the fruit in the gentlest way possible.

This Riesling is a brilliant lime gold colour with aromas of jasmine, meadow flowers, citrus and peaches. Enticing ripe Meyer lemon, floral and mineral flavours lead to a refreshing, zingy finish.

£12.50

Burn Cottage Riesling/Gruner Veltliner 2015 (1x75cl)

Awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their September 2018 edition panel tasting of "Alternative" New Zealand Whites (not Sauvignon Blanc or Chardonnay) (see blue link below)...

Burn Cottage Riesling/Gruner Veltliner 2015 - Sept 2018 Decanter review

... and comments from two of the reviewers...

Burn Cottage Riesling/Gruner Veltliner 2015 - Sept 2018 Decanter review - individual comments

Burn Cottage refers to the name of a road on which the 24 hectare property sits in Central Otago. The estate was once a sheep paddock until its purchase by Marquis Sauvage in 2002. Marquis brought on board Ted Lemon of Littorai as their winemaker and in 2003, they started planting Pinot Noir. Six years later, they released their first wine.

The Riesling and Grüner Veltliner vines account for just over one hectare of total plantings at Burn Cottage, the only part of the vineyard which is not planted with Pinot Noir. At the time of planting back in 2007, the aspect of this particular plot did not suit Pinot Noir, so they decided to plant these two aromatic white varieties instead. The first crop was harvested in 2014. As with the Pinot Noir, the vines have been cultivated biodynamically from day one, Ted Lemon’s one stipulation for his involvement.

Less rain during winter and a very windy October meant vine growth started off slowly. Some frost fighting was required, however, no damage was sustained. The weather warmed considerably to above average temperatures throughout spring enabling healthy vine growth and a favourably short flowering. Central Otago had fantastic summer weather and very warm nights at times, so the season quickly caught up to normal timing and maturity progressed well. Cooler periods in February did not change the overall flow of the season and harvest took place at the usual time during March and April 2015.

The Riesling and Grüner Veltliner were harvested separately at different times and were subsequently crushed, pressed and fermented separately. The Riesling was crushed by foot to soak the berries in juice. The Grüner Veltliner underwent the same methods of production but spent only 48 hours in contact with the skins. Static settling took place overnight and the wines were racked off the gross lees. The wines were fermented in stainless steel vats and rested in old oak barriques for 11 months.

The Grüner Veltliner component in the blend offers attractive aromas of beeswax and white pepper coupled with a zesty lime flower, chamomile and lemon curd from the Riesling. The wine is rich on the palate but is well-balanced with bright acidity. The finish has a lovely energy and lingers on the palate.

£43.40

Larry Cherubino Laissez Faire Porongorup Riesling 2017 (1x75cl)

The 2015 vintage was Awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their April 2018 edition review of Australian Riesling  (see blue link below) .

Larry Cherubino Laissez Faire Riesling 2015 - April 2018 Decanter review

Named ‘Winery of the Year’ by James Halliday and Matt Skinner, Larry Cherubino wants his wines to be distinctive and to speak clearly of their variety and vineyard site. He believes in paying meticulous attention to the vineyard, canopy and water management, picking at the right time and minimal intervention in the winery. Larry also makes wine under the Laissez Faire label, an exquisite range of natural wines which are the ultimate expression of site, made in small batches from hand harvested grapes. From delicate whites to opulent reds, all his wines have pure class and finesse.

Following on from an abundant winter and spring rainfall, the 2015 summer was almost completely dry, resulting in Porongorup and the surrounding areas experiencing a fairly low yielding season, with most grape varieties achieving ripeness at relatively low sugar levels. Riesling led the way as the standout variety of the subregion.

The grapes are grown in a south facing vineyard in the Porongorup sub region, which was planted in 1998 at a density of 1,800 vines per hectare. The vines are all on their own rootstocks. The vineyard is irrigated to achieve the optimal amount of moisture required.

With a focus on natural winemaking, this is made in small batches from handharvested grapes. The fruit was whole bunch pressed. The juice was then settled without the addition of enzymes, sulphur or acid. Once settled, it was allowed to ferment naturally at a low temperature for six weeks.

A bouquet reminiscent of red apple and white peach, with mineral overtones. White stone fruit flavours follow through on the palate, with a subtle texture and a tight knit acidity lingering in the background, which provides length and persistence. This wine is stunning when served with Prosciutto-wrapped tiger prawns and a pickled vegetable slaw.

This wine is suitable for vegetarians and vegans.

£18.45

Trinity Hill Gimblett Gravels Marsanne Viognier 2016 (1x75cl)

Awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their September 2018 edition panel tasting of "Alternative" New Zealand Whites (not Sauvignon Blanc or Chardonnay) (see blue link below)...

Trinity Hill Gimblett Gravels Marsanne Viognier 2016 - Sept 2018 Decanter review

... and comments from one particular reviewer...

Trinity Hill Gimblett Gravels Marsanne Viognier 2016 - Sept 2018 Decanter review - individual comments

Since its inception in 1993, John Hancock (who has been making wine in New Zealand for over 35 years), in conjunction with his partners Robert and Robyn Wilson, have made Trinity Hill a byword for quality and consistency. Winemaker Warren Gibson has been with Trinity Hill since 1997. He is in charge of the 80 hectares of vineyard owned by Trinity Hill, of which 47 hectares are in the Gimblett Gravels. Trinity Hill wines have an elegance, balance, drinkability and precision of flavour. This estate was one of the first to plant grapes on the Gimblett Gravels in 1993.

The Marsanne and Viognier grapes come from deep, free draining gravel soils in the microclimate of the Gimblett Gravels region. The soils were deposited by the Ngaruroro River as it changed course over many thousands of years. Their low fertility and excellent drainage give small crops of grapes with highly concentrated flavours and aromas.

A late beginning to the 2016 season was followed by a very warm summer and early autumn period. The warm days were also combined with warm night-time temperatures and high humidity, particularly in the second half of March. It was definitely a season to be close and vigilant with the vines.

Hand-harvested fruit was gently whole-bunch pressed and then immediately transferred to barrel. The indigenous fermentation took place in a range of aged French oak barrels but with no new oak component. After ageing on the lees in barrel for 14 months, including malolactic fermentation, the wine was blended and then bottled in July 2016. Barrel fermentation and lees ageing add richness and complexity, however no obvious oak character is sought.

The Viognier provides exotic aromatics of apricot, musk and jasmine and a luscious mouth-feel. Marsanne provides gentle honeysuckle flavours as well as structure and tension to balance the fullness of the Viognier. The exotic nature of this wine makes it a great substitute for Chardonnay or Pinot Gris.

£19.80
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