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A classic Beechworth Chardonnay, straw-gold with a green tinge: aromas of hazelnut, yellow peach, and nuances of matchstick mingled with spicy-oak notes of ginger and orange zest; the attack is full of rich, peach and nectarine fruit flavours.

Lifted aromatics of lemon and lime with complex toasty aromas showing with age. The palate displays great fruit purity and depth, and abundance of flavour and complexing elements as well. The palate is long and tight with a fresh crisp, finish.

Young, pale green colour, with dominant green nuances, slightly yellow like lime tree leaves in the spring, with a few silvery hints, nicely bright and lively, with delicate tears that run finely down the glass. The bouquet is fresh and lively, crisp and clean, pleasantly aromatic and fruity, green apple, lemongrass, ginger, white peach, fresh moss and blackcurrant, with an agreeable touch of muscatel. This is an authentic, expressive young Riesling. The wine is dry and fresh on the palate, vivacious, nicely taut and elegantly structured, giving depth and persistence and a finish that positively encourages another sip. Despite its youth, this wine?s principal merit is its sincerity. It is clearly defined and ready to enjoy. Yet 2 or 3 more years in bottle would allow its elegant character and minerality to express itself, as only a Riesling can. Enjoy it now for its energy and typicity, or keep it for 3 to 5 years to discover its full bouquet and complexity. Serve it at 8°C. It will make an excellent aperitif. Or drink it with turbot, sea perch, monkfish, lobster, crayfish, seafood, pike-perch, pike, salmon, shellfish, scollops, and carpaccio of raw or marinated fish. Made exclusively from hand harvested grapes from predominantly clay and limestone vineyards, in a dozen of the most favored localities in and around Riquewihr. A cool and long growing season give this unique dry wine great finesse and unequalled intensity.The grapes are taken in small tubs to the presses, which are filled by gravity, without any pumping or other mechanical intervention. After pressing, the must is decanted for a few hours, then fermented in temperature-controlled barrels or vats (at 18 to 24°C). The wine is racked just once, before natural clarification during the course of the winter. The following spring, the wine is lightly filtered just before bottling, and the bottles are then aged in our cellars until released for sale.

This wine was always designed to bring new world and old world together. After going to Bordeaux to meet the team at Boutes Barrels, John worked with the Coopers, to design a barrel that would work for Australian Riesling. They designed a 1500L barrel, which has had minimal toasting, resulting in a long barrel, which would act more has a maturation vessel, compared to a barrel which would impart oak into the wine. 2017 Rieslingfreak No.1 is made in a style which is different from any other Rieslingfreak. The wine has been wild fermented in a barrel, where as John normally ferments in stainless steel and with cultured yeast. Rieslingfreak is the inspiration of John Hughes, a man who is very passionate about his rieslings. The first vintage of the brand was in 2009, with a single vineyard Clare Valley Riesling. Since then, the label has expanded to include Eden Valley and Polish Hill River regions. The brand philosophy is to represent the hallmarks of a single region with their iconic winemaking style. Each Rieslingfreak wine is allocated an individual number. This number represents not only the region in which the fruit was grown, but also the style and technical specifications with which the wine is made. Rieslingfreak is about providing consumers with a range of specially crafted rieslings embracing both different regions and styles. It is only released from vintages considered worthy.