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 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 überblanc Riesling is attributed to a über 2001 vintage, winemaker Nick Glaetzer experienced in the Pflaz region of Germany, learning first hand some of the award winning techniques used by their winemakers. Tasmanian grapes sourced for the wine display the core elements, highly regarded by the Pflaz winemakers for or elegantly structured and balanced Riesling. Delicate lime zest and floral aromas fill the glass. Further citrus flavours develop on the fresh mineral structure, enhanced by the juicy fruit flavours.

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 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.

Fruit from Tasmanias smallest, most maritime wine region the Cradle Coast. Harvested in mid April, fruit was immediately pressed off skins with only free-run juice retained. Fermentation was ceased at the desired residual sugar level to ensure a total integration of wine components. Lees stirring also introduced during maturation for texture and aromatic depth. Winemaker Justin Arnold, has absolutely nailed this wine! It delivers plenty of lively acidity but also generous mid palate weight. Think lime blossom, mandarin, sea spray and green pineapple. An oysters best friend!

Off dry with 13 grams residual sugar this wine is perfectly balanced with crisp acidity. Stone fruits, green apple a hint of perfume rounded up with a crisp saline finish.

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.

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.