2017 brought us both sun and cool temperatures, lengthening the ripening season while retaining beautiful acidity. Our Pipers River sites blossomed, showing consistent flavour development, unique to, and expressive of, this wonderful island. The fruit came in just before May with bags of complexity, depth and all round deliciousness. Following some skin contact the fruit was basket pressed and the juice fermented to dry at a cool temperature to retain its delicate aromatics. The wine was then left for a time in contact with the lees to build texture and weight. It shows a complex palate of jasmine and tea tree blossom, backed up with zesty lime, apricot and white peach, while the natural acidity ties together a long and lip-smacking finish.



4 Stars, Tony Love, The Mercury, Sept 2017, here

“Enticing…delicious…”, Winsor Dobbin, Tasmanian Wine Online, Sept 2017, here


100% Riesling 100% Tasmania