For John Hughes, the attraction to Riesling is all encompassing. Growing up on a small vineyard in the Clare Valley, and going on to work with some of the brightest Riesling makers in the country before launching his own venture, John is never far away from his beloved grape. John makes classic Australian styles from carefully selected vineyards with an emphasis on purity and site reflection, as well as German-inspired expressions that balance acidity and sugar with singular precision.

JOH. JOS. PRUM Graacher Himmelreich Riesling-Kabinett, Mosel-Saar-Ruwer

The fruit for this Riesling was grown on a vineyard in the Orange region, which is situated 1000m above sea level. In the glass: Pale lemon straw.On the nose: Pure lime lift with a touch of honeysuckle. On the palate: Intense and pure with a zesty core of lemon and lime, a quinine-like mouth-feel and long crisp acidity on to the almost chalky finish. Retrained yet powerful.

The delicate perfume of lime blossom, jasmine and quince accompanies layers of spice, white peach and pear notes. There is great focus and fine phenolic texture through the palate, with juicy acidity lending persistence. Medium-dry in style, this is wine delicious now, but will also reward those who cellar it. Claire Mulholland, Burn Cottage

Pooley Wines has an historical property and two separate vineyards at each end of the Coal River Valley in southern Tasmania. The Coal River Valley has developed a worldwide reputation, and is ideally suited, for the production of cool-climate wines such as Pinot Noir, Riesling and Chardonnay. Members of the Pooley family have been actively involved in the business for three generations. Their longstanding passion and commitment to fine wine are your assurance of un-compromising quality. The first sweet Riesling to be made from the Butchers Hill vineyard at Richmond, adjacent to the cellar door. The fruit was handpicked in the early hours of the morning. The fruit was whole bunch pressed with juice then returned onto skins and soaked overnight. An inoculated ferment (PDM strain) for a total of 15 days with 5 months maturation on fine lees in stainless steel prior to bottling.

Made with a nod to the great wines of Germany and Austria, this bright sweet Riesling based wine is loaded with orange zest, lemon blossom. Luscious, sweet stone fruit and ripe apple flavours linger indefinitely, nourished by characteristic cool climate mineral acid. Perfectly matched with Lemon Curd tarts.

TRIMBACH Cuvee Frederic Emile Riesling, Ribeauville

For John Hughes, the attraction to Riesling is all encompassing. Growing up on a small vineyard in the Clare Valley, and going on to work with some of the brightest Riesling makers in the country before launching his own venture, John is never far away from his beloved grape. John makes classic Australian styles from carefully selected vineyards with an emphasis on purity and site reflection, as well as German-inspired expressions that balance acidity and sugar with singular precision.

Pressing Matters is a small, family-owned Tasmanian vineyard producing award-winning Rieslings and Pinot Noir. Although the Rieslings from Pressing Matters are influenced by Mosel styles, they are created to represent and enhance the exceptional qualities that Tasmanian Rieslings can produce. Pressing Matters R0 Riesling is an acid driven wine with almost no residual sugar – it is narrow on the palate and if people like dry white wine – this is a super-dry white wine! However the lack of sugar does not mean a lack of floral and citrus fruits on the nose and palate. Pale with green tinges. On the nose, preserved lime, dried rose petal and pear. A Cox’s orange crunch. Clean and clear palate; vibrant and juicy with great length. The R0 is a perfect complement to seafood and shellfish.