A highly aromatic, high-acid white grape that makes some of the world's longest-lived white wines; dry Riesling is one of Australia's great specialities.
History
Riesling has been grown along Germany's Rhine and Mosel rivers since at least the 1400s. Germany and Alsace remain its heartlands, making styles from bone dry to lusciously sweet, and it is also important in Austria.
It expresses its vineyard strongly and can age for decades.
Riesling in Australia
German settlers brought Riesling to South Australia in the 1800s, and the Clare Valley and Eden Valley became its classic homes. Australia developed a distinctive dry style with lime and citrus flavours that ages into toast and honey.
In 2000, a group of Clare Valley Riesling producers switched together to screwcaps, a move that helped change the whole Australian industry. Great Southern, Tasmania and Canberra also make outstanding Riesling.
Tasting notes
Light-bodied with high, crisp acidity. Young Australian Riesling shows lime, lemon, green apple and blossom with a stony, mineral finish. With age it develops toast, honey and a petrol-like (kerosene) note. Off-dry and sweet styles add stone fruit and apricot.