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!

The cooler climate of Tasmania has helped to produce a wonderful Riesling; full of flavour and acid. Given these characters are in abundance, this wine should cellar for decades.

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.

Derwent Estate Riesling has an elegant and perfumed aroma, with lime fruits and bright acidity on the palate with a crisp dry finish.

Bay of Fires award winning Riesling is sourced from the pristine region of Northern Tasmania which displays an exciting nose of minerals and citrus and a focused palate that finishes very clean. Lovers of crisp, aromatic and fresh Riesling will love this while young and for those who like a bit of weight and texture to their Riesling, simply tuck away for 6 to 8 years.

The fragrant nose of this beautiful white wine gives off flower petal and fresh lime scents. The palate is filled with citrus fruit flavours supported by zingy acidity, culminating in a lively and elegant finale.

The 2023 Single Vineyard Riesling delicately balances between being 'dry' and 'off-dry' (8.6g/l grams residual sugar), and achieves a remarkable equilibrium between acidity and fruitiness. All the grapes for this wine come from a single vineyard located in the Tea Tree sub-region of Coal River, which was planted on dark clay in 2004 with a vineyard density of 5000 vines per hectare. The grapes are carefully hand-picked, destemmed, and then undergo 8 hours of skin contact maceration before being pressed and transferred to tanks for fermentation. Fermentation is halted when the ideal sugar-to-acid balance is achieved, and the wine is left on lees for several months, with gentle stirring every two weeks.

The alcohol levels are slightly higher than most years this leads to a softness in the body and finish of the wine. Aromas of lime zest, white jasmine and mandarin. The palate is complex with lemon juice, lime zest & a mineral finish.

Dont miss this rare chance to secure a magnificent wine from a top producer thats in seriously short supply. Made by an acclaimed winemaker at the top of their game, this is a slice of wine history you dont want to miss. Add it to your collection while you can.