One of the world's great grape varieties and the acknowledged king of German vineyards, also important in Alsace, Riesling goes through a number of ripening phases making it incredibly varied. Picked early it can form a base wine for Methode Champenoise; a little later, it makes a wonderfully crisp, aromatic lemon-lime filled dry white. A little riper the grapes produce an excellent, slightly sweet 'Spatlese' wine, later again an 'Auslese', and so on. In Australia, crisp, minerally, citrus-led styles dominate, with regions like South Australia, Victoria and Western Australia producing the finest examples. Fish, shellfish and crustaceans are perfect partners. Browse our top rated Riesling wines here.
Riesling in Australia.
Riesling is thought to have been introduced to New South Wales in the 1830s by the Macarthur's (pioneers of the Australian wool industry). German settlers brought the variety to the Barossa Valley in South Australia in the 1850's where the grape flourished. It's since found many new homes, such as Mt. Barker in Western Australia, the Clare Valley in South Australia, as well as Central and Southern Victoria. A tightrope of fruit and racy acidity when young, age-worthy examples develop honey and toast characteristics, sometimes accompanied by a distinct 'kerosene' note. Generally suited to cooler climates, examples from Grosset, Petaluma, Wilson Polish Hill, Dukes, Western Australia and Best's Great Western, Victoria are all worth seeking out.
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