Riesling

Reviewed by Jancis Robinson for the Financial Times in their 6th December 2019 article, Stunning White Wines for the Festive Season (see blue link below).

Cave De Hunawihr Riesling Grand Cru Rosacker 2018 - December 2019 FT review

This small co-operative, founded in 1954, has 110 members and 200 hectares of vineyard in the Haut-Rhin, nine kilometres from Colmar. Their wines are vinified using only their members' grapes, with a focus on expressing the rich diversity of Alsatian soils. Winemaker Nicolas Garde started at the winery in 2004 and his influence continues to be seen in the way the wines improve with each vintage.

The 2017 vintage was awarded 89 points and Recommended status by Decanter in their January 2020 edition article, Top Washington (State) Buys (see blue link below).

Charles Smith Kung Fu Girl Riesling 2017 - January 2020 Decanter review

As the maker puts it: "It takes an unconventional winemaker to make a totally unexpected dry Riesling. One night, Charles was eating Chinese takeout and watching a fight scene in a notorious martial arts film when he had an idea: a killer white wine made to be paired with Asian food. Just like that, Kung Fu Girl was born. And it’s been kicking ass and taking names ever since".

More traditionally put: This wine is made by Charles Smith, a self–taught winemaker who brings his rock and roll spirit to the vineyards of Walla Walla, Washington. As a romantic young man, Charles Smith moved across the world to Denmark to follow his love for his girlfriend at the time. In Scandinavia, he became a recognized manager for rock bands such as The Raveonettes. While travelling on the road with these bands, he developed his passion for wine. In 1999, he moved back to Washington, opened a wine store and became friendly with a French winemaker, later convincing him to move to Walla Walla to make wine together.

Charles Smith Kung Fu Girl Riesling grapes comes from Evergreen Vineyard vines, where they stretch across the steep cliffs overlooking the Colombia River. This makes for ideal Riesling growing conditions that rival those in Germany. This wine is made from 100% Riesling grapes, carefully cultivated and pressed at the winery. The wine is barrel-aged for only 2 months (using the sur lie method, ie leaving the wine on its fine lees). Charles Smith Kung Fu Girl Riesling is crafted to be approachable and ready to drink the day you buy it.

The wine is a party in a glass. Young and fun, bright balance and tropical fruit notes make this an easy introduction to the world of Riesling. White stone fruit, apricot and white peach aromas with honeysuckle undertones make it a stand out. These flavours are balanced with elements of lime zest, citrus blossom and a floral hint of jasmine.

This wine would pair well with any number of foods. It can very easily be enjoyed on its own but Charles Smith Kung Fu Girl Riesling is a match made in heaven with Korean BBQ, spicy curry any kind of Thai food and sushi. Snow crab, lobster, prawns, roasted chicken or grilled salmon would also pair well.

100% Riesling.

Residual sugar = 12.8g/litre (ie off-dry; there is a slight error on the tech sheet, as confirmed by the producer).

To see an information sheet and tasting note for this wine from the team at Charles Smith Wines, please click on the blue link below.

Charles Smith Kung Fu Girl Riesling 2018 - fiche technique

ABV = 12.0%.

Awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their September 2020 edition article, Lighter Wines for Summer Drinking (see blue link below). 

Framingham Classic Riesling 2019 - September 2020 Decanter review

The Framingham label was launched in 1994 with one Riesling, and has since expanded to include Sauvignon Blanc, Pinot Gris and Pinot Noir. Framingham produces wines from their 19.5 hectare estate vineyard (certified organic since 2014) and other selected sites. Their Riesling vines, planted in 1981, are among the oldest in Marlborough. Andrew Brown joined Framingham as head winemaker in January 2020, replacing Dr Andrew Hedley, who resigned from his role after 18 years at the helm. A highly regarded winemaker, Brown previously spent seven years at Framingham as assistant winemaker and understudy to Andrew Hedley before working as consultant in regions including Oregon, Central Otago and Alsace. Last year, one of Brown's Rieslings won the Champion Riesling Trophy at the New Zealand International Wine Show; a fitting accolade from someone taking the reins at Framingham, who have always been renowned for their Rieslings.

Fruit for the Framingham Classic Riesling was sourced from their estate vineyard in the Wairau Valley. The alluvial, well-drained soils of the Wairau were formed by the sedimentation of the Wairau River. In the warm centre of the valley – where there is low rainfall and relatively low frost risk – Framingham are able to harvest controlled yields at desired ripeness. Extensive crop thinning and a degree of leaf plucking are practised when necessary, giving low yields of grapes that have had managed exposure to sunlight. Fruit comes from three different sections of the estate with each parcel hand-picked and whole bunch pressed.

The 2019 growing season saw a wet and cold spring which continued to the start of summer. However, the last significant rain for the summer months fell on Christmas day, with the remainder of the season turning out to be one of the warmest and driest summers on record. This led to naturally lower yields and very low disease incidence.

The majority of the juice was fermented in stainless steel tanks with approximately 7% fermented on skins over two weeks, followed by ageing in oak. All copmponents were aged on full ferment lees for three months.

Riesling 100%.

Residual sugar = ~15g/litre. That said, this wine is not noticeably off-dry given its high acidity.

This wine has a fragrant, complex nose showing mandarin and cream aromas with stonefruit and hints of smoke and minerality. The palate is vibrant and intense with orange, nectarine and cream flavours with zesty acidity.

ABV = 12.0%.

Greywacke was created in 2009 by Kevin Judd who was the chief winemaker at Cloudy Bay for 25 years. The name 'Greywacke' was adopted by Kevin for his first Marlborough vineyard located in Rapaura in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard, a sedimentary rock which is widely found in Marlborough. Kevin Judd is also New Zealand's finest wine photographer and has recently published a book The Landscape of New Zealand Wine.

The fruit for this wine was grown at the organically-farmed Ashmore Vineyard in Fairhall, adjacent to the mouth of the Brancott Valley on gravelly clay-loam soils, conditions more typical of the Southern Valleys than the Wairau plains. The 20-year-old vines are trained on a two cane VSP (Vertical Shoot Positioning) trellis with careful shoot and bunch thinning carried out.

100% Riesling.

Residual sugar = 19.5g/litre (ie off-dry).

Josmeyer was founded in 1854 by restaurant owner Aloyse Meyer who set about building on his father’s work in the wine trade. Since then, the estate has passed through 5 generations of the Meyer family, with Jean Meyer responsible for switching the entire estate to organic and biodynamic culture. He is credited with elevating the estate to one of Alsace’s greats. After his death, his daughters Celine and Isabelle took over running of the estate.

The 28 hectare estate is situated at Wintzenheim, and benefits from low annual rainfall, some of the lowest in France. Riesling and Pinot Blanc are given the largest sections of the estate, with Auxerrois, Pinot Gris, Pinot Noir and Gewurztraminer also growing here. 5 distinct terroirs make up the estate, 2 of which have achieved Grand Cru status: Hengst and Brand.

Once hand picked, the grapes undergo gentle pressing followed by natural fermentation in 100 year old casks, where they also receive some lees ageing. Josmeyer’s wines are characterised by freshness, complexity and minerality, with each of the 5 terroirs contributing to different expressions of the grapes. These are true wines of character, and though their labels may suggest a certain playfulness, they are certainly serious wines.

100% Riesling.

Residual sugar = ~5g/litre (ie just-about fully dry, sugar just becoming detectable).

Riesling Le Dragon Domaine Josmeyer is a dry, pure, biodynamic Riesling with citrus notes, subtle texture and racy acidity. Inspired by the local legend of a dragon which fought the sun, lost and retreated to the cave at the top of the Drachenloch vineyard - where this wine is grown - to die. The cave shelters the southwest-facing slopes creating one of the warmest micro climates in the area, known as Petit Senegal. This is a dry style of Riesling characterised by citrus fruit flavours and an acidity well balanced by the body.

ABV= 12.5%. 

Awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their September 2020 edition article, Lighter Wines for Summer Drinking (see blue link below). 

Mt Difficulty Bannockburn (Series) Target Riesling 2017 - September 2020 Decanter review

Established in 1992, the Dicey family owns some of the oldest vineyards in the Bannockburn region of Central Otago on the famous Felton Road and have acquired land over the last ten years to build up to over 40 hectares, including six single vineyard sites. Their portfolio vineyards spans Central Otago from Gibbston to Lowburn Valley and on to Bendigo home still under Mount Difficulty at Bannockburn.

Central Otago provides New Zealand’s only continental climate, combined with unique soils ideally suited for growing Pinot Noir, Chardonnay, Riesling, Sauvignon Blanc and Pinot Gris. The Bannockburn area, in particular, is one of the few sites outside of Burgundy that lends itself to the growing of the pernickety Pinot Noir grape; Mt Difficulty craft wines in the Burgundian style whilst stamping the uniqueness of the terroir to produce structured and serious wines. Not content with growing superb Pinot Noir, they are also known for their aromatic whites and grape varieties such as their grower series Lowburn Chardonnay and Estate Chenin Blanc.

Winemaker-in-chief Matt Dicey has a lifelong association with the wine industry and is a fourth-generation vigneron. After achieving a Masters Degree in Oenology and Viticulture, Matt spent four years gaining experience overseas.

As with all New Zealand wines, Mt Difficulty adhere to strict sustainability practices and constantly strive towards organic production.

Mount Difficulty is the name on the leading wines. The ‘second label’ is named Roaring Meg; these wines are produced in a more fruit-driven, early-drinking style and have become a mainstay of the Mt Difficulty stable since their introduction in 2003.

This wine is 100% Riesling.

Residual sugar = 37g/litre (ideal with pates and cheeses!).

See the blue link below for the excellent fiche technique/technical note from the team at Mt Difficulty.

Mt Difficulty Bannockburn Target Riesling 2017 - fiche technique

Awarded Best in Class and Trophy at the Royal Easter Show, Auckland, this fantastic wine shows why Central Otago excels with lower alcohol, moderately sweet examples, fashioned after the German style. With startling purity, a fine lime acidity and sense of alpine flowers, this medium dry wine delivers harmonious balance and fruit intensity right through the palate. Leading the way to the long-awaited Riesling revival.

ABV = 10.4%.

** SADLY, SOLD OUT! WE WILL SEEK TO OBTAIN MORE, ALTHOUGH IT IS LIKELY TO BE A COUPLE OF MONTHS FROM ARRIVAL. PLEASE EMAIL YOUR REQUIREMENTS TO communications@exelwines.co.uk. THE 2019 VINTAGE IS AVAILABLE. **

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Awarded a Platinum medal and 97 points at the 2019 Decanter World Wine Awards (click link for details).

For other 2019 DWWA winners, click here.

The 2010 vintage of this wine was a huge hit when it featured in Decanter (www.decanter.com) recently, being awarded 96 points and Outstanding status by Decanter (www.decanter.com) in their April 2018 edition review of Australian Rieslings. The 2014 vintage scored 98 points and was rated Outstanding (see blue links below).

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

Pauletts Polish Hill River Riesling 2014 - 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

** Important general tasting point: this wine - and many other fine Rieslings from South Australia - have quite strong aromas/tones of petrol/diesel/kerosene/machine oil (take your pick). This is not a fault. There's nothing wrong with the wine. For a bit more detail and some chemistry, see here. It's an aroma (and lesserly, a flavour) that is repugnant to some customers, and utterly addictive to others (a bit like chilli in food). Do please note before buying this wine; indeed, many customers buy this wine specifically for the 'petrol hit'! **

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 8 years, this (bone-)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.

ABV = 12.0%.

James Halliday Wine Companion Magazine ‐ April/May 2020  ‐  95 points.

** Important general tasting point: this wine - and many other fine Rieslings from South Australia - have quite strong aromas/tones of petrol/diesel/kerosene/machine oil (take your pick). This is not a fault. There's nothing wrong with the wine. For a bit more detail and some chemistry, see here. It's an aroma (and lesserly, a flavour) that is repugnant to some customers, and utterly addictive to others (a bit like chilli in food). Do please note before buying this wine; indeed, many customers buy this wine specifically for the 'petrol hit'! **

The 2014 vintage was awarded 98 points and rare Exceptional status by Decanter (www.decanter.com) in their April 2018 edition review of Australian Riesling  (see blue link below) .

Pauletts Polish Hill River Riesling 2014 - April 2018 Decanter review

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 climate 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.

For this, their 2019 Riesling, here's Pauletts' own data sheet/fiche technique:

Paulett Polish Hill River Riesling 2019 - fiche technique

The Clare Valley yields one of the world`s great styles of Riesling. This youthful, aromatic, dry wine has intense mineral and floral aromas on the nose. These aromas follow through on the palate leading to flavours of lime, citrus and white blossom. Tropical fruits and citrus dominate the fresh, racy acidity and a distinct minerality comes through on the palate leaving a fantastic, clean finish.

This wine is a good choice to accompany seafood, especially prawn, crab, oysters and bass and mildly spiced Thai stir fry and seafood curries.

ABV = 12.0%.

The wine-growing estate of Paulinshof is a former monastery firstly mentioned in AD 936. From the early 1800s, the Paulinshof estate has been in private ownership; since the late 1960s, Paulinshof has been the propery of the Jüngling family, and lays claim (or part-claim) to some of the finest vineyards of the middle Mosel: Kestener Paulinshofberger, Kestener Paulinsberg, Kestener Herrenberg, Trittenheimer Apotheke, Brauneberger Juffer (recognised by Napoleon’s classification as the top site in the Mosel in 1804), Brauneberger Juffer-Sonnenuhr and the Brauneberger Kammer (which is solely owned by Paulinshof).

These steep, slate-rich, river valley hillsides are low-yielding: this is the principal reason for the outstanding quality of Paulinshof's Rieslings which win numerous major awards every year. The wines all have a delicious seam of minerality and acidity.

Harvested from stake-trained vines on the steep, slate soils of the Sonnenuhr sub-section of Brauneberger Juffer vineyard. The grapes are pressed at low pressure, and then fermented at controlled temperature in stainless steel.

100% Riesling.

Residual sugar = ~10g/litre.

Straw yellow with a bouquet of orange blossom and lemon rind. On the palate, it is dry with powerful minerality, acidity and grapefruit notes. Long, spicy finish.

ABV = 12.5%.

The wine-growing estate of Paulinshof is a former monastery firstly mentioned in AD 936. From the early 1800s, the Paulinshof estate has been in private ownership; since the late 1960s, Paulinshof has been the propery of the Jüngling family, and lays claim (or part-claim) to some of the finest vineyards of the middle Mosel: Kestener Paulinshofberger, Kestener Paulinsberg, Kestener Herrenberg, Trittenheimer Apotheke, Brauneberger Juffer (recognised by Napoleon’s classification as the top site in the Mosel in 1804), Brauneberger Juffer-Sonnenuhr and the Brauneberger Kammer (which is solely owned by Paulinshof).

These steep, slate-rich, river valley hillsides are low-yielding: this is the principal reason for the outstanding quality of Paulinshof's Rieslings which win numerous major awards every year. The wines all have a delicious seam of minerality and acidity

Harvested from selected stake-trained old vines from steep vineyards on the Paulinshof estate. The grapes are carefully pressed at low pressure, and the must is then fermented in stainless steel at controlled temperature.

100% Riesling.

Light gold colour with hints of green. Spicy aromas of orange peel and bergamot. Dry on the palate with expressive seam of minerality, herbs, gooseberries and rhubarb leading to a long finish. Drink on its own, with fish, or with light white meat dishes.

ABV = 12.0%.

** LIMITED STOCK FOR IMMEDIATE DESPATCH, BUT MORE STOCK AVAILABLE. DO, BY ALL MEANS ORDER MORE THAN SHOWN BELOW; ORDERS (FOR QUANTITIES BEYOND IMMEDIATE STOCK SHOWN) PLACED BY 9 AM ON A MONDAY WILL BE WITH US FOR LUNCHTIME DESPATCH ON THE WEDNESDAY. **

Taking a 'hands on' approach to winemaking since 1998, the McLachlan family strive to produce wines that embody the absolute best of Central Otago. "This passion for the land runs in our family, and is a hallmark of Peregrine as a business." 

Organic farming is fundamental to every aspect of Peregrine Vineyard Estates, with a holistic approach that integrates crop and livestock farming to vineyard management.  The talented estate farming team are as adept at nurturing vines, as they are developing new land, or working with livestock. Their commitment to organic farming and viticulture guarantees fruit of the highest quality, imparting the clearest expression of character to every vintage.

This wine is 100% Riesling.

To see an information sheet and tasting note for this wine that has been written by the team at Peregrine, please click on the blue link below.

Peregrine Dry Riesling 2018 - fiche technique

Residual sugar = 5g/litre (ie just detectable).

ABV = 12.0%.

** Important general tasting point: this wine - and many other fine Rieslings from South Australia - have quite strong aromas/tones of petrol/diesel/kerosene/machine oil (take your pick). This is not a fault. There's nothing wrong with the wine. For a bit more detail and some chemistry, see here. It's an aroma (and lesserly, a flavour) that is repugnant to some customers, and utterly addictive to others (a bit like chilli in food). Do please note before buying this wine; indeed, many customers buy this wine specifically for the 'petrol hit'! **

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). This vintage has now just depleted (it's amazing it lasted as long as it did), but the 2016 seems equally excellent!

Peter Lehmann H&V Riesling 2015 - April 2018 Decanter review

Peter Lehmann, with 33 vintages already under his belt, started his own winery in 1979, partly as a means of helping with the glut of grapes then afflicting the Barossa. "I'll take your grapes and turn them into wine," he told the desperate growers, many of them conservative farmers of Silesian descent who regarded their old vines as part of their patrimony. "But I'll only be able to pay you when I sell the wine." They gratefully accepted. Without this deal, it is widely thought that the Barossa would have lost a huge chunk of its old vines. The 'Hill & Valley' wines are made from fruit selected, often from single vineyards, in the Barossa Valley and from the higher reaches of the adjacent Eden Valley.

** Important general tasting point: this wine - and many other fine Rieslings from South Australia - have quite strong aromas/tones of petrol/diesel/kerosene/machine oil (take your pick). This is not a fault. There's nothing wrong with the wine. For a bit more detail and some chemistry, see here. It's an aroma (and lesserly, a flavour) that is repugnant to some customers, and utterly addictive to others (a bit like chilli in food). Do please note before buying this wine; indeed, many customers buy this wine specifically for the 'petrol hit'! **

The 2012 vintage was awarded 96 points and Outstanding status by Decanter (www.decanter.com) in their April 2018 edition review of Australian Riesling  (see blue link below) .

Peter Lehmann Masters Wigan Riesling 2012 - April 2018 Decanter review

Peter Lehmann, with 33 vintages already under his belt, started his own winery in 1979, partly as a means of helping with the glut of grapes then afflicting the Barossa. "I'll take your grapes and turn them into wine," he told the desperate growers, many of them conservative farmers of Silesian descent who regarded their old vines as part of their patrimony. "But I'll only be able to pay you when I sell the wine." They gratefully accepted. Without this deal, it is widely thought that the Barossa would have lost a huge chunk of its old vines. The 'Masters' wines are made from the parcels regarded by the winemakers as the best Semillon, Riesling, Cabernet Sauvignon and Shiraz of the vintage.

** STOCK WITH US 14th OCTOBER **

Awarded a Platinum medal and 97 points at the 2020 Decanter World Wine Awards (click link for details and review).

For other 2020 DWWA winners, click here.

Sonberk was established in 2003 but evidence of winemaking in the area goes back to the 13th century, when the south exposed sloping location was originally called `Sonnberg`. Nowadays the Sonberk vineyard is 45 hectares with an extraordinary view of the Palava Hill. Sustainable viticulture is practiced in the growing of Palava, Riesling, Traminer and Sauvignon.

Winemaking in the Czech Republic can be traced back to Roman times as archaeological excavations have unearthed viticulture and winemaking artifacts. There are two wine growing regions defined in Czech law; Moravia and Bohemia. Moravia is responsible for 96% of all production.

Extractive Riesling from a great vintage. Significant acid is balanced by higher residual sugar, typical apricot for Riesling, supplemented with botrytis, accompanied by petroleum tones in the future.

100% Riesling. 

Residual sugar = 17.8 g/litre (noticeably off-dry).

A beautiful Riesling from the Czech Republic, aromas of white blossom and lime zest are in abundance on the bouquet. The palate is zesty and fresh with notes of honeysuckle, dried apricots, a subtle spiciness and a flinty minerality which lingers on the palate. Elegant and refined with plenty of character and body.

ABV = 13.5%. 

** STOCK WITH US 14th OCTOBER **

Awarded a Gold medal and 95 points at the 2020 Decanter World Wine Awards (click link for details and review).

For other 2020 DWWA winners, click here.

Sonberk was established in 2003 but evidence of winemaking in the area goes back to the 13th century, when the south exposed sloping location was originally called 'Sonnberg`. Nowadays the Sonberk vineyard is 45 hectares with an extraordinary view of the Palava Hill. Sustainable viticulture is practiced in the growing of Palava, Riesling, Traminer and Sauvignon.

Winemaking in the Czech Republic can be traced back to Roman times as archaeological excavations have unearthed viticulture and winemaking artifacts. There are two wine growing regions defined in Czech law; Moravia and Bohemia. Moravia is responsible for 96% of all production.

100% Riesling.

Residual sugar = 4.6 g/litre (ie dry, with just the very slightest sniff of off-dryness).

The aroma is beautifully fruity, accompanied by tones of linden blossom. In the taste of juicy apricots, in the presence of wonderful acidity, delicate minerals and long juicy flavour.

Intense perfume with character of delicate honey and pain d'epices over lime marmalade and fresh apricots. Complex palate, concentrated with a zesty acidity and rich texture.

ABV = 13.5%.