Vintage - NV - 2013, Calvados,...
-
Granite Hills Riesling 2013 Cellar ReleasePale straw-green; the intense, yet tight, bouquet of citrus blossom leads in to a piercing palate with a seamless fusion of lime, apple and slatey acidity. It is the acidity that underwrites a 20-year future for the wine, its statement of the very cool place of its birth plain for all to see. (96) JAMES HALLIDAY
Deepish yellow colour, with lightly-browned toast and honey aromas, a trace of paraffin wax and a hint of beeswax, too. In the mouth, it's generously flavoured, soft and rounded, with some burnt lime and lemon crème brûlée characters. A superb mature example of Australian riesling. (95) HUON HOOKE, tasted 2022
Aged release. A slight green-straw hue and a very good colour for its age. It's showing no signs of slowing down soon, thanks to the acidity across the fine palate. There are still lively lime juice and zest flavours dallying with the tertiary elements - a hint of toastiness and lime marmalade. (95) JANE FAULKNER, tasted 2022
2013RieslingAustralia426$55.00 As low as $49.50 -
Brundlmayer Sekt Brut NVRS 9 g/l. One of Austria’s finest fizzes, a blend of Pinot Noir, Chardonnay, Pinot Blanc and Pinot Gris subjected to the traditional method.
Great depth and balance. Fresh and substantial. www.jancisrobinson.comNVRieslingAustria501$70.00 As low as $63.00 -
Frankland Estate Poison Hill Riesling 2013 MUSEUM RELEASELots of funky reductive stink. Savoury, light cheesiness, aromatic herbs, lemon and lime. Light bodied, intense and slatey with a driving line of acidity and a finish that rushes you, and leaves the gate open. Wonderful. Drink 2027+ GARY WALSH
Crunchy, chalky, minerally riesling with a burst of lime juice flavour ripping through its core. Low-ish alcohol, piercing style. Impressive from all angles. (95) CAMPBELL MATTINSON
The 2013 Poison Hill Riesling has an expressive nose of honeyed white peach, lime cordial and pink grapefruit dotted with touches of fennel seed and jasmine. This dry, light-bodied wine is exploding with citrus and stone-fruit freshness and is already very approachable. It finishes satisfyingly long. Drink it now to 2023+. WINE ADVOCATE
White clay soils make for generous flavour concentration, framed in refreshingly low alcohol, layered with kaffir lime, nashi pear and a hint of guava. This is a delightfully textured, finely structured riesling of pronounced, mouth-filling chalk mineral texture, lingering with great persistence and finely integrated acidity. Very youthful and backward a year after vintage, this is one of the greatest, most textural and most elegant releases for Poison Hill yet. TYSON STELZER March 20142013RieslingAustralia504$90.00 As low as $81.00 -
Willie Smiths Pommeau de Tasmanie 18.2%Aged in small apple brandy casks for over 12 months, this rich and generous liqueur is a result of blending pressed French and British heirloom apple varieties with our apple spirit.
Complex and well-structured with baked apple and spice, balanced with firm tannins and cask influence.
Our take on the traditional aperitif from North-West France – enjoy as such or serve with blue cheese or dessert. WILLIE SMITH
NVCalvadosFrance$90.00 As low as $81.00 -
Trimbach Riesling Frederic Emile 2016 375mlLuminous straw-yellow. Complex, mint-accented aromas of nectarine, tangerine and powdered stone, plus a hint of licorice. Then bright, juicy and dense, showing outstanding acid-sugar balance and a penetrating juiciness to the stone fruit and herbal flavors. Finishes multilayered and very long, displaying noteworthy clarity and limy cut on the saline finish. Wine lovers everywhere know just how great Frédéric Emile Rieslings can be, but this looks to be a real knockout in the making; I absolutely love this wine's mineral drive and precision. It pulls off the neat trick of being both very ageworthy and also lovely to drink right now. I was happy to know that my palate was still working after an extremely long day of tasting when I told Pierre that in this vintage of Frédéric Emile I found more of the Geisberg than the Osterberg (in most vintages, the wine is a blend of 60/40 Osterberg-Geisberg, at times even 70/30, but this year it's more like 55/45). (97+) IAN D'AGATA, Vinous Media
The lemon-sherbet note here is really beautiful. Then comes a wealth of herbs, ranging from thyme to parsley, with a touch of sea salt, before turning to more floral nuances, such as cherries and almond blossom. The powerful acidity seems to surround the whole mouth and makes this almost like licking a lemon; the unmistakable dryness is all the more enjoyable because of it. Long and very elegant on the finish. STUART PIGOTT2013RieslingFrance343$98.00 As low as $88.20