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The wine is green and vibrant in appearance, with aromas of zesty lemon and grapefruit. An intense and generous palate, with lively citrus fruit and hints of talc. The wine finishes clean and dry with refreshing, long acidity. As is the case with all great Eden Valley Rieslings, mesh will age gracefully and reliably into a mature wine under the Stelvin closure.

Whenever we taste a blind Shiraz line up where this wine is featured, it's hard not to be lured into its enticing character of purity and style. Hauntingly akin to a Northern Rhone example, violets, spice, wild herb and earth wrap around a delicious core of red fruits and plum. Bravo Nick O'Leary. 'Canberra's benign 201213 growing season produced, in abundance, grape quality not seen in the much cooler, wetter 2011 and 2012 vintages. Our exciting 2013 reds include Nick O'Leary's shiraz a jaw dropper that kept judges gaping as they piled gongs on it at the 2014 Royal Brisbane Wine Show. They gave it a gold medal, then three trophies: best one-year-old red of the show (Stoddart trophy), best shiraz of the show and best red of the show. This is a significant achievement for Canberra shiraz and not just for O'Leary. It provides yet more recognition, in a hotly contested national event, of our region's distinctive style. O'Leary's highly perfumed, medium-bodied wine shows the vibrant red berry- and-spice character of cool-grown shiraz on a luscious, silky palate, cut with fi ne tannins. This is a lot of wine at a modest price.' (2013 Vintage) - 4½ Stars. - Canberra Times, 03 Sep 2014.

The lively palate shows lime, lemon and spice with hints of crushed apple. Mouth watering laser like acidity will ensure this wine will live for many years. A single vineyard wine sourced from the Westering vineyard opposite Lake George. The grapes were hand harvested at 11.3 Baume and whole bunch pressed. Juice was cool fermented in stainless steel and the wine held on light lees until bottling in July 2018. Situated in the picturesque Hall Valley, in the Murrumbidgee River corridor, just outside the ACT, the Nick O'Leary estate incorporates a modern winemaking facility and a mature five hectare vineyard. Since their beginnings, well over a decade ago, their focus has always been to make hand worked Shiraz and Riesling wines that truly exhibit the character of the region as well as expressing Nick's unique personality and style. His wines have received high profile recognition at a national and international level including the prestigious Stodart Trophy in 2014 and the NSW Wine of the Year in both 2014 and 2015 the latter being the first and only time in the awards 20-year history that the accolade has been received multiple times by a single producer, let alone in consecutive years.

This Shiraz wine by Collector lively crimson colour is accompanied by a fragrant bouquet of dark cherry, blackberry, pepper and aniseed, with a savoury, textured mouth feel.

Ladies Who Shoot Their Lunch Riesling is an evocatively named wine from the stable of sustainable living exponent, Matt Fowles. Sourced from family owned estate vineyards high up in the Strathbogie Ranges in Central Victoria, the 'Ladies' Riesling is able to contain the perfect acid levels to produce an aromatic white of utmost power and austerity. Not lacking in any complexity or texture, this is a food style Riesling that will drink nicely tonight or sit comfortably in the cellar for the next 3 to 4 years.

Henschke Julius is a classic expression of Eden Valley Riesling. An almost perfect vintage has provided the citrus blossom and lime aromas and an intense minerally structure which will develop for a decade at least.

In the glass: Pale lemon green. On the nose: Lime, green apple and jasmine.On the palate: Bone dry and extremely mouth-watering with layers of lime, green apple and jasmine and faint chalky notes on the finish.

An off-dry lower alcohol style, Felton Roads Bannockburn Riesling displays floral lift and fleshy stone fruit richness balanced by taut racy acidity. The fruit comes from Calvert & The Elms vineyards in the Bannockburn sub-region of Central Otago. The grapes are whole bunch pressed and fermented with indigenous yeasts, with the ferment arrested when the desired balance between acidity, alcohol and residual sugar is reached.