Jim Barry Watervale Riesling Cellar Release (CLR)
Jim Barry Morrison's Clare Valley Riesling
Wilson Polish Hill Riesling
Wirra Wirra The Lost Watch Riesling
Wirra Wirra The Lost Watch Riesling is individually handpicked which results in a truly stunning wine. Paul Smith has created an Adelaide Hills wonder here with intense lime juice, apple and mineral singing in unison reaching a crescendo on the finish.
Knappstein Clare Valley Riesling
Aromas of freshly cut green apple blend with fennel and vanilla on a complex but restrained nose. The palate bursts with flavours of lime juice and white blossoms. The acid is firm but harmonious and drives the palate long through the finish. The wine finishes with a lovely dryness and feeling of refreshment.
Bleasdale Adelaide Hills Riesling
2020 Bleasdale Adelaide Hills Riesling A crisp and refreshing wine with delicate floral and citrus aromas, honeysuckle and lime leaf. The palate is generous in flavour with zesty lemon, lime and crunchy pink lady apple flavours, tangy acid with a clean persistent finish.
Wilson Watervale Riesling
Claymore Joshua Tree Clare Valley Riesling
Just over 20 years ago, Claymore Wines was humbly established with small volumes of Grenache and Riesling from a single vineyard in Penwortham. Since then, the estate has grown to include additional varietals and 44 hectares across three additional vineyards in Watervale.
Moonlake Clare Valley Semillon
A bright, citrus-charged Clare Valley Semillon. as attractive as a moonlit lakeside walk, This is a very welcome new arrival to our cellars and will offer superb refreshment through the Spring and Summer in particular.
Mr Mick Pinot Gris
Our winemaking team set themselves a new challenge: to reimagine the variety through the Mr. Mick philosophy. The result is a Pinot Gris made to be generous and easy to enjoy, without compromising the variety’s trademark stone fruit richness with tropical notes. Winemaking Notes Harvested in the cool of the night at the optimum ripeness level, the Pinot Gris grapes from a vineyard in the Wrattonbully region were crushed and pressed off skins with the pressings fraction being kept separated from the free-run juice. A cold and steady fermentation of the juice followed for approximately 2 weeks to maximize the fruity expression of the wine. After stabilisation and filtration to industry standards, the wine was bottled as soon as possible and under screwcap.