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Head to the Rhône Valley, where you’ll, Viognier, Roussane and Marsanne with their amazing textures and spice. Cross the border to Italy and it’s Arneis, Verdicchio, Greco, Carricante, and, Garganega offering up often flavours very different to those of Chardonnay and Sauvignon Blanc.
Revel in the diversity of white wine styles created, as winemakers seek to balance sugar, acid, alcohol, phenolics, the use of oak, lees, and, skin contact to create wines of harmony and personality.
Perhaps in Riesling more than any other white wine will you find nearly every style imaginable.
The wine world is producing better wines than ever before. In regions where laws permit broad experimentation with growing and making white wines is resulting in rapid evolution and refinement of styles.
Australia’s push to evolve Chardonnay is the perfect example!
Showing of wines
Riesling from Mosel, Mosel-Saar-Ruwer
Yes! Stunning gear. I think the guys from Mosel Fine Wines calling it and Auslese Lange GK style is bang on. Lange GK = Long Gold Capsule and reference to the Reserve of the Reserve wines in Aussie vernacular. Give this 10-20 years and you'll be climbing a stairway to heaven!The 2017er Brauneberger Juffer-Sonnenuhr Auslese was harvested at well over 110° Oechsle. It offers a very classy and elegant nose of apricot blossom, whipped cream, almond, smoke and fine herbs. The wine proves highly
Monopole of young vines at the base of Schlossberg in Le Clos des Capucins. Fascinating initially a little estery, openning in the glass to reveal fruit with savoury complex spices a little apricot kernel. Soft round and luscious. Rich with exceptional élévage / development. So together. A lovely dirty earthy edge to complement the fruit. Long fine textural so long powerful and muscular real presence. There is a Marcel Deiss thing going on here. “Delightful nose of pink grapefruit,
Muskat Ottonel from Alsace, France
“The 2021 Muscat was grown in the Clos des Capucins, the walled vineyard surrounding the house. It has a lovely lemon and elderflower scent, like a spring breeze. The palate is very fluid, almost rounded, and bone-dry, making this a charming, light-bodied aperitif style. There is the merest edge of phenolics which adds a little structure. The finish is lemony and dry.”Anne Krebiehl MW, Vinous 90 Points
Riesling from Mosel, Mosel-Saar-Ruwer
AP: 15 22. The 2021er Hofberg Spätlese, as it is referred to on the consumer label, was made from fruit harvested at 86° Oechsle in the backside of the main hill of the vineyard and was fermented down to fruity-styled levels of residual sugar (62 g/l). It offers a beautifully aromatic and complex nose of vineyard peach, fresh pineapple, smoke, minty herbs, fine spices (ginger), and almond. The wine proves gorgeously playful on the palate where some creamy elements give gradually way to candied
Riesling from Wachau, Niederösterreich
"The 2017 Riesling Gutswein was harvested late with some botrytis and stopped at 12g/L of residual sweetness. Juicy apricot and peach beckon on the nose, promising fruity generosity that the palate promptly delivers - smooth and off-dry. Herbal lift adds dimension, while concentration and ripeness fill the mouth. Fine concentration, acidity and a pithy sense of phenolics and citrus are beautifully set against that slight sweetness, making this an alluring proposition. Off dry."Anne Krebiehl
Riesling from Wachau, Niederösterreich
Nikolaihof’s Fiederspiel level the middle ripeness of the classifications.Vom Stein: This site is a sub-site of the larger Silberbichel vineyard. Located south east of the village, this is just 5.25 Ha and is a slight incline, sloping east, on the easternmost border of the Silberbichel vineyard. The soils are gneiss with mica inclusions; there is a layer of loess and topsoil here – 60-120cm before you start to hit primary rock. Nikolaihof is the only winery to bottle this site on it�
Timorasso from Colli Tortonesi, Piedmont
Absolutely delicious, beautiful weighting and flow, lovely acid profile & florals, refreshing just a lick of phenolics to add play to the texture. So much energy and direction. A little bit of soft green leafy herb. Spice, nicely layered lees. Harmonious. Complete. Citrus oils, lemon and much more. The fuller and richer of the two as usual.
Timorasso from Colli Tortonesi, Piedmont
The 2020 Cavallina is a fascinating iteration. Epic tension and minerality see it super tightly wound and taking time to resolve and build generosity. I initially tasted this over a year ago and saw the epic potential waiting for us. 6 months later it was only just starting to settle. It's one to be patient with. While the 2021 is a delicious drink straight out of the gate the 2020 is going to need time. It has a wonderful funk that I associate with low pH wines that have seen time on lees. All
Chardonnay from Chablis, Burgundy
Drawn from three hectares on the steep slopes opposite Fourchaume, Bessin’s ‘flagship’ cuvée is blended from six parcels of the domaine’s oldest village-level vines in La Chapelle-Vaupelteigne. These vines were planted between 1950 and 1974 across Kimmeridgian marl and Portlandian soils of varying exposures. The grapes were pressed as bunches and fermented with indigenous yeasts. The wine aged for 18 months in a temperature-controlled tank, with a small amount going into neutral oak. A
Chardonnay from Meursault, Côte du Beaune
Bourgogne from Meursault Vineyards! Proving once again that you have to know the fruit source of any Bourgogne level wines. Javillier's are both from vineyards in Meursault. The Cuvée de Forgets from the Volnay side and the Cuvée Oligocène from the Puligny side.
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