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Strelley Farm Estate is located in the heart of Tasmania's Coal River Valley wine region and is connected to the historical town of Richmond by the oldest bridge in Australia, the Richmond Bridge.

Strelley Farm Estate is located in the heart of Tasmania's Coal River Valley wine region and is connected to the historical town of Richmond by the oldest bridge in Australia, the Richmond Bridge. A blend of Sauvignon Blanc, Chardonnay, Riesling and Gewurztraminer, the naturally sparkling wine displays bright passionfruit and citrus aromatics with flavours of lime, red apple and nougat.

The cooler climate in Tasmania has always been an ideal place for Pinot Noir to grow as this variety requires longer ripening periods. Chardonnay on the other hand just thrive the extra time to develop more elegant floral, crisp green apple, citrus flavour and natural acidity. When these two join forces, they become the classic base blend ideal for Sparkling wine. This is well balanced with a dry, refreshing finish.

Product Information: Rieslingfreak No.7 Clare Valley Fortified Riesling will remind you of good white port, but somehow with Riesling aromatics and flavours. There's a hint of nutty oak on the nose, supporting aromas and flavours of sultanas, caramel and butter scotch, orange peel and dried fruits. The wine is a perfect match for a sweet dessert, chocolate or a plate of cheese. Grapes for the No.7 are sourced from the family property, White Hutt, Clare Valley. The juice is partially fermented to 7-8 baume (approx. 140g/L sugar) then fortified with a neutral brandy spirit. Stored in old oak casks to develop for 2 to 4 years. The wine was bottled at three years of age, expressing many of the flavours and aromas of a good fortified Riesling. Maker: Established by John Hughes in 2009, Rieslingfreak started as a passion-project, was born from a long-running love for the Riesling variety. Today the portfolio has grown and evolved to include 19 different Riesling styles! Since the beginning, Rieslingfreak's mission has been to produce quality Rieslings that best represent both style and region. They craft Rieslings that reveal the qualities of essential South Australian wine regions, including Clare Valley, Eden Valley and Polish Hill River. It's easy to get the hang of, each of the Rieslingfreak wines is assigned a number, and the number represents both the region where the grape is grown, and the style of the Riesling in the bottle. The Rieslingfreak collection includes dry, sweet, sparkling, and fortified Riesling styles. There are not many grape varieties in the world that provides a winemaker the same level of versatility that Riesling does. To drive it home, Rieslingfreak’s Belinda Hughes, speaks to the versatility of riesling, “I believe Riesling to be the ultimate versatile variety... from dry to sweet, sparkling to fortified, there is almost nothing riesling can’t do – and do well!" Not only that, the variety has natural capability to hold elevated acid levels making it uniquely suited to delicate dry wines as well as perfectly balanced sweeter styles, and also imparts longevity and enables long-term cellaring. The other thing Riesling does well is its ability to effortless accept oak. To argue oak in Riesling, Anne Hughes, John's mum and source of Clare Valley Riesling, takes the mic. While many Australian makers see oak as an affront in riesling, playing it safe to preserve fruit purity at all costs, the reality is that oak is very traditional. “While the use of oak and wild fermentation is relatively rare in Aussie riesling, the Germans have been using oak vessels with riesling for centuries,” says Hughes. Most of the vats used at Rieslingfreak are so old, the oak flavour in the wines is barely perceptible, this subtle influence imparts a distinctive elegance and an old-world charm that truly sets their wines apart from the rest. Riesling Freak are also boundary pushing, respecting tradition, they've learned the rules to break them. While they certainly embrace the classic steely Aussie style and have paid homage to textured German styles, they go further aiming to push the boundaries of what Riesling means in this country. Anne Hughes says, "Riesling is remarkably well suited as a canvas for more exuberant expressions." The variety's high natural acidity is the key factor, that makes it perfect for oak fermentation and maturation - a vinification more commonly association to Burgundian Chardonnay. Anne explains it best, “natural preservation due to low pH and the delicacy of the base wine allows secondary characters to shine. Why can’t riesling be as textural and complex as a top-shelf barrel fermented chardonnay? Why can’t the winemaker embrace the bolder flair of Antoni Gaudi, rather than the restraint of Da Vinci in creating a riesling of great beauty?” You can find this style, that blurs the line between old and new world in Riesling No.1. Only made in the good years, in a way that distinguishes it from any other Rieslingfreak wine. This wine has been wild fermented in a large-format oak barrel, producing a Riesling with texture and unprecedented complexity; combining subtle, spicy oak notes with delicate tropical and heady floral aromas, strewn together by tight, linear acidity that will drive this wine many years into the future and definitely one for the Rieslingfreaks among us. Vineyard: At Rieslingfreak, grapes are sourced from Clare Valley, Polish Hill River and Eden Valley. Each of these regions and specific vineyards are selected based on their own individual microclimate, the history of the vineyard and the grower’s commitment to their vineyards. Their Clare Valley vineyard is the source of No.7 but also Rieslings - No.3, No.5, No.6, No.9, No.33. Situated in White Hutt and is my family vineyard, owned by Richard and Anne Hughes. This is approximately 5.8 kms north of the Clare township, and is situated 500m above sea level. On their Clare Valley property, they have five different Riesling sites. Each site has a different soil profile, where they use multiple clones on the sites. The majority of the sites have deep red clay, over limestone, providing a fruit driven style of Riesling. Nose - Porty Sultanas, Orange Peel, Butter Scotch Bouquet is straw-like and savoury, accented with orange peel, with a suggestion of nutty oak. Palate - Dried Fruits, Caramel, Zest Flavours of sultanas, caramel and butter scotch, orange peel and dried fruits Finish - Nutty Oak, Citrus Pith, Honey The sweetness is quite moderate. The phenolics and apparently high-alcohol accentuate an appealing bitterness on the finish.

The subtlety of fragrant fruit and floral nuance is very enticing. The wine is long, fine and with beautifully integrated fruit, oak characters and natural acidity. White flowers with stone-fruits, citrus and minerality are evenly distributed along a very fine but intensely flavoured palate.

With its generous aromas of lifted white pear, stone fruit, wild flowers, grilled nuts; the palate delivers a balanced tight mineral acidic line, white stone fruits and melons, supported by prominent oak barrel.

An example of cool climate Tasmanian Chardonnay at its best. Refined, complex and elegant wine, displaying a straw green colour with stone fruit aromas and a creamy palate .

The first vintage of this exciting blend from Northern Tasmania. Winemaker Alex Russell is famed for his Riverland-based Alejandro wines and is now trying his hand at something new.Pale and bright. Very fragrant lift of lime, pear, apple and quince. Light-bodied yet intensely flavoured, with a concentrated mix of white and green fruit, hints of musk and lychee, lively acidity and textural interest.