As much as I loved the Dry Riesling from start to finish, this one intrigued me from start to finish. I have to be honest and say I approached this wine with some reservation and only because I read where a portion of the wine was put into seasoned oak hogsheads to ferment (wild). I struggled to get my head around Riesling spending time in oak regardless of it being seasoned. Well, what a revelation it was for me.
It has a delicious citrusy aroma with a fine honeysuckle/floral touch. The 15 grams residual is evident but gee it seems so balanced even at this early stage of assessment. Very inviting too I might add.
Limes mainly on the palate but lemons are present as well. Combine this with a delicate texture and palate weight and you have “moreishness”. Now, there was something else on the palate having a say but my wife and I couldn’t quite put our fingers on it. It was a good thing too so it became a bit frustrating.
I wasn’t sure if the texture gave it the good length or the streak of acid. It may well have been a combination of both. Either way, it offered up a “give-me-more”, perfect sweetness/acid balance on the finish. Here’s your go-to for spicy Asian cuisine if ever there was one.
Region: Mudgee Price: $35 Source: Sample courtesy of Robert Stein and Define Wine