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.

Robert Stein Winery Website

Region: Mudgee     Price: $35     Source: Sample courtesy of Robert Stein and Define Wine