Peter Lehmann, icon of the Barossa Valley, has been churning out award winning Rieslings like it's childs play recently. The Wigan Riesling with all its lifted aromatics of citrus and white flowers followed by a complex palate that lingers has again picked up award and award.

Pristine riesling of glacial purity and powerful terroir, promising great longevity A mountain of light, awash in diamond brilliance. Fragrant white lotus, fresh rain, lime juice cool Makrana marble, beauty, purity and starlight. Cool climate single vineyard origin: Derwent River Valley Tasmania 42.6°S Handpicked on a fruit day on the harvest moon Whole bunch pressed, wild ferment, rested sur lie for 9 months Bottled unfined and unfiltered with perfect natural balance.

Jim Barry simply can't put a foot wrong! From Australia's home of the tight, pure and powerful Riesling - the Clare Valley - comes The Florita Riesling. Purity in a glass, this Riesling is a magnificent micro siet Riesling that shows aromas and flavours of lime dominated citrus married with stonefruit characters that lend itself to some amazing food matches. It's no wonder the Riesling revival is at last beginning to come to fruition.

Frankland River is one of WA's most respected Riesling producers. This wine shows classic lemon and lime varietal characters with terrific fruit intensity and great cellaring potential.

Dr Bürklin-Wolf Trocken Riesling 2007 is the perfect blend of pristine citrus and stone fruit aromas. With a crisp middle, lasting dry finish and hint of spice, this dry Riesling is delightful on the palate.

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Conceived as a white wine development program, the Bin 51 Riesling soon became one of Penfolds' star performers. Eden Valley is an obvious choice of region for Riesling due to the higher altitude and cool climate. The wine offers delicate aromas of fresh cut apples and pears with a twist of lemon and minerality towards the end. A great deal of fruits and acidity makes for an interesting white wine with propensity to age gracefully if carefully cellared.

In the glass: Pale lemon green. On the nose: Lime, green apple and jasmine.On the palate: Bone dry and extremely mouth-watering with layers of lime, green apple and jasmine and faint chalky notes on the finish.

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.