The wine is pale gold in colour with youthful, green hues. The bouquet is elegant and intense with smoky citrus lime and floral varietal characters.The palate shows youthful intense varietal floral Riesling fruit characters filling the length of the palate balanced with a long crisp clean acid finish. There is also a hint of smokiness and lime characteristics, a full middle palate and a touch of alcohol sweetness on the finish. While extremely enjoyable now, the history of this wine shows it will gain further complexity and depth of flavour over the next 4 - 10 years. The wine is crisp and sophisticated and may be served alone or with fine cuisine such as white meat fish yabbies or seafood.

https://s3-ap-northeast-1.amazonaws.com/orchestracms/eosportal/pdf/tasting-notes/jim-barry-spring-farm-block-114-riesling-2013.pdf

Biodynamic. Dry. In Alsace, the term Pinot Blanc is used to describe varietal wines or blends containing any percentage of Auxerrois. Weinbach’s Pinot Blanc is a blend of 70% Auxerrois and 30% Pinot Blanc. For fellow nerds, recent DNA studies indicate Auxerrois is a cross between Gouais Blanc and Pinot Noir. Weinbach’s blend comes from Clos des Capucins (with 45-year-old vines) and a plot from the limestone/clay soils at the foot of the Altenbourg vineyard. As with the dry Rieslings, the Pinot Blanc was pressed as whole bunches and raised over eight months in large-format wood (previous vintages were raised in tank). It's a far more layered and complex wine than you might expect from these varieties. It’s fleshy and mouth-filling with orchard fruits, white blossom and chamomile flavours and a textural core threaded through with punchy freshness. As with all these 2022s, it’s very hard to drink slowly!

Biodynamic. Eddy Faller explains that his Altenbourg Pinot Noir exhibits a more velvety structure than the Schlossberg-raised wine (below). To highlight each wine’s origins, the winemaking is almost identical, with a 10-day cold soak, followed by up to two weeks on skins, partial whole-bunch fermentation and extended aging in predominantly old oak. Plantings are 10,000 vines per hectare using mass selections from the Clos des Epeneaux in Pommard. To recycle Pigott’s line for the 2020 release, ‘In a blind tasting you could easily mistake this for a top 1er Cru wine from Beaune in Burgundy!’

From one of the most modern wineries in the Palatinate wine growing region in the south west of Germany comes Nett Reverse De-alcoholised Riesling from the 5th generation award winning Weingut Bergdolt-Reif & Nett. Reverse refers to the delicate removal of alcohol or the "reversing" the alcohol.

Established in 1893, Leasingham was a founding winery of the Clare Valley, crafting wine for nearly 120 years. Today, they select only the most outstanding wines for release under the premium Classic Clare label. Consistent show success rewards the depth and integrity of these distinctly regional wines.

"Whole bunch-pressed, free-run juice. Has considerable grip and length, lemon, citrus and mineral banded together. Still a baby." 93 points, James Halliday Wine Companion, August 2016.