This season, with its long Indian summer, produced a wine with what we believe to be a particularly interesting future. On appearance its bright straw hue almost sparkles. Blossoms, wet river stones and an expansive medley of yellow peach and grapefruit aromas anticipate what is to follow on the palate. Powerful grapefruit, talc and a compote of other fruit flavours are sustained in a distinctly taut structure.
Stuart McCloskey “What a glorious nose – truly so. It’s brimming with dried apricot, salt / saline, layers of mineral, oyster shell, lemon oil, orange peel and smoked almonds. The palate soars and the glycerol-richness is admirable for such a young wine. Given the intensity, this reminds me of drinking Grosses Gewächs wines from Germany. This is extraordinarily complex – I am honestly left speechless as it’s so young. Like Nick’s Chardonnay, the texture is velvety and super-expansive. Riesling without acidity is dead and flat – this, however, provides a perfect acid structure which creates a discreet frame around the juicy, ripe fruit (it’s almost dripping with ripe peach). Stony minerality along with a gorgeous, salty pang is a triumph. I love the mandarin note – perhaps a little iodine too. Unquestionably, the best, young Aussie Riesling I have ever sampled and certainly a step-up from the previous vintage. Utterly gorgeous now but, and over the next 5-15 years, you will be taken to new heights. Breathtaking purity. Sampled using Zalto Universal glassware.”
Stuart McCloskey “By far one of my favourite annual releases, as I am fascinated by the wacky blend (Old Vine Chenin Blanc and Crouchen, Angaston; Sauvignon Blanc, Adelaide Hills; Chardonnay, Krondorf; Pinot Gris, Adelaide Hills) and the textural feel too, the wine provides glass after glass of uncompromised satisfaction. The grapes are lovingly hand harvested, foot treaded and left on stalks and skins for 24 hours. JC ages the wine on the lees for 11 months and bottles unfined and unfiltered, hence a little cloudiness. Bring everything together and you are presented with a textural beauty which will gain complexity over the coming 3-5 years, but there is no harm in drinking this wine now as it’s so irresistible. I adore texture and I love wines that do not conform – The caveat being that I am not a fan of daft / wacky wines which are created to disrupt. More often than not, they are produced for social media and rarely succeed. For me, JC is a brilliant winemaker with his natural skill for white wines being his ultimate gift. This man can produce bloody amazing wines which are thrilling, sensuous and just outright delicious. The nose is a riot – I actually find myself unable to put the glass down. There’s a touch of oxidation (perfectly acceptable) along with a savoury mélange of hay, wild grass, a milky chalkiness, perhaps a little bruised apple and sweet spice. The palate feel gets my juices flowing – waxy and grippy - my cheeks puckering a little. Savoury, with that fresh grassy character. This is stunningly explosive on the palate. A riot of… Actually, I am struggling to be succinct as there is so much going on. In short, and following a very long tasting note, this is simply a must have. It’s a joy and will be the only wine to serve in the garden this year. Drink now to 2025. Served using Zalto Universal glassware.”
18+ Points – Raymond Chan "Bright straw-yellow colour with pale green hues on edge, this has a softly fresh and full nose of concentrated, pure lime juices, white stonefruits and acacia florals, with richness and density. Dry to taste, the palate has elevated acidity providing raciness and zesty lime and apple-like flavours on a well-weighted palate with body, presence and concentration. The wine has very fine, smooth textures enlivened by the acidity which carries through to a sustained finish showing pure citrus fruit nuances. This should age well."
Winemaker Notes: Hand-harvested from a single-vineyard site in the Coal River Valley, the Glaetzer-Dixon Goldpunkt Riesling was fermented dry and kept sur lie for 30-months before bottling. White flowers, red apples and toasty honey-suckle aromas. Nervy mineral acidity opens to ripe grapefruit and white stone fruit, ending with more minerality and mouth-watering tannin. Inspired by the Grosse Gewäch (“GG”) rieslings from the Mosel-Saar-Ruwer, the complex minerality of this wine also draws on winemaker Nick Glaetzer’s experience working at Weingut Eugen Müller in the Pfalz region of Germany.
97 Points - Stuart McCloskey “The bouquet is immensely appealing, offering scents of orange and rose blossom, orchard fruit, quince, spring flowers and a little citrus. More classical and missing those petrol aromas found in some Aussie Rieslings. Clearly, the wine is young, incisive but carries itself with much confidence. Bracing acidity is missing which allows the pure fruit flavours of apricot and tangerine peel to shine. Rose petal and jasmine (essence-of-Gewürztraminer) which is fascinating. The profile is pure, spiced and I love the dash of white pepper and phenolic grip on the finish. The finish is very long indeed and will develop for a decade or more in the bottle. I’m detecting some salt after a minute or two and more white pepper. Incredibly charming, thoughtfully produced and one of the most classical renditions of this varietal found in Australia. As ever Owen bottles unfined, unfiltered and untinkered…”
95 Points - Bob Campbell "Luscious riesling with obvious honeyed botrytis influence together with peach, ripe apricot, spice and anise flavours. A delicious wine that can be enjoyed as an aperitif or with moderately sweet desserts."
Our full tasting note coming soon...
95 Points - Sam Kim, Wine Orbit "A gorgeous rendition of dry riesling; it is richly fruited and fragrant on the nose showing grapefruit, orange peel, potpourri and subtle honey characters, followed by a concentrated palate that is generously flavoured and persistent. The wine is elegantly opulent and delectable."
Bob Campbell "Pegasus Bay boosts flavour in Bel Canto by harvesting late with some botrytis infection and allowing the wine to have a little skin contact. The result is this bold, complex wine with peach, apricot, honey, citrus and grapefruit flavours. A richly-textured riesling with a lingering finish"
James Suckling "Ripe lime and lemon fruits with some candied glacé citrus are cast across flinty and stony aromas. The palate has a long, fluid build of concentrated citrus and stone fruit flavours. Terrific depth. Drink now. Screw cap."
Robert Parker "Peg Bay's 2016 Riesling offers up hints of struck flint or crushed stone, singed orange zest, ripe nectarine and tangerines. It would benefit from a brief decanting—just don't let it warm too much. It's slightly sweet and medium-bodied, weighing in along the lines of a Pfalz wine, with plenty of weight and richness for a Riesling."
James Halliday "While predominantly from estate vineyards, the wine was also sourced from vineyards in other districts - and was also fermented bone dry. There is more obvious structure and texture, the acidity balanced but with a grainy texture. Paradoxically, in the broader scheme of things, Tribute is the better wine because of the depth of its fruit canvas."
Gary Walsh (The Wine Front) "There’s a little bit of Tassie meets Rheinhessen about this wine, or that could just be me. Floral, ripe green apple, a little fennel and assorted stony stuff. It’s ample in flavour, and texture, crushed rock texture, again the lilting mouth-perfume, firm acidity, though it’s not sour or raw. Finish is long, replete with texture and pretty green apple. Excellent."