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Slight lift on the nose from barrel fermentation and long lees contact; a fitting compliment to the primary fruit by way of strawberry and fresh berry compote. There is a tenderness to this year's wine, the silky tannin-structure is first-rate with just enough back palate weight, by way of stalk use and light French oak, to hold its length. Meadowbank's Riesling vines, mostly Geisenheim 198 clone, were planted in 2005 and, since the arrival of Peter Dredge in 2016, have surely never been put to better use. From 2017 Dredge has rolled out organic practices across all the estate's vineyards allocated for the rebooted Meadowbank label. From the estate's sandy north-facing slopes overlying dark brown coffee rock, this spine-tingling Riesling was hand-picked, whole cluster pressed and naturally fermented in a mix of neutral oak (30%) and stainless tank. Both parcels were matured on their lees for five months before blending and bottling without fining. It's an incisively fresh Riesling offering Tassie Riesling's typical mix of fresh green apple and citrus and an acid spine seamlessly balanced by 8 g/L residual sugar. Meadowbank was first planted in 1974 prior to the purchase of the estate by Gerald and Sue Ellis in 1976. The initial plantings were small, but the business was enthusiastically grown by Gerald into the premium offering that is seen today. Partnering with friend and winemaker Peter Dredge, the next chapter is now being written. Meadowbank is the purest realisation of what our vineyard and Tasmania can offer. Located in the verdant Coal River Valley, north of Hobart in Tasmania, Meadowbank has two estate vineyards spanning over 50 hectares. The primary vineyard sites are at Cambridge and Glenora. Modern winemaking influence is obvious in these well packaged, cleanly made wines. Reflecting their cool climate origins, the winemaking team pick at physiological ripeness to elicit the most natural expression of their fruit.

The colour of gold struck through with green, this Riesling shows classic lime and mineral aromas with a touch of gooseberry. Rich and full-bodied, the citrus and tropical fruit flavours are underpinned by crisp acidity.

This wine has an intriguing, bright garnet hue, captivating on the nose with ripe cherry, wild strawberries and bramble notes. On the palate, the wine is rich and flowing with tantalising bready sweetness. Rich boysenberry flavours are supported by elegant French oak, lending spice and toasty notes. The finish is lingering and complex, bright with natural acidity.

You are greeted on the nose with suggestions of bramble and spice, gradually opening up to reveal red and black berry fruits, spice, leather and subtle floral notes.The palate is soft and supple, with cranberries and sweet red berry fruits upon entry. Fine silky tannins entwine a concentrated core of juicy black cherries, dark berry fruits, dried herbs and cocoa before trailing off to a long even finish.

This Riesling from Bream Creek is made from vines over 40 years old. It has a rich nose, showing freshly cut lime, French citron tart, spice and floral notes. The palate reveals vibrant lime, lemon and grapefruit balanced against taut and lively Tasmanian acidity, resulting in a wine with excellent length and a crisp, refreshing finish. It is perfectly suited to fresh Tasmanian seafood and spicy Asian cuisine.

Meet Mishas Vineyard. Exclusive to Langtons, this Central Otago vineyard has been making captivating wines since 2003. The High Note, as its name suggest, represents the focal point of Mishas Pinot Noir catalogue. With aromas of violets, rose petals, plums and red fruits, this medium-dark red coloured Pinot Noir has a gentle elegant palate with a sweet and lingering raspberry fruit finish.Oliver Masters, Winemaker Layered with elegance and complexity, The High Note is a superlative example of Central Otago Pinot Noir. Drink now, or cellar.

Single block Riesling from our East Coast Hazards vineyard. The Devil's Corner Resolution Riesling would be perfect with a range of seafood dishes. Lightly battered whiting fillets seared with a garden salad and a lime vinaigrette would be perfect. As would a roasted lemon infused chicken with an Asian slaw. Don't forget the oysters or calamari!