2017 Angullong Fossil Hill Riesling

Elevation plays a key role in producing quality Riesling. Vineyards above 500m tend to produce more intensely flavours grapes. At over 600m, the Angullong Riesling vineyard has produced a wine of zest with crisp flavours of lime and lemon with a lovely cool climate minerally acidity.

A preprandial summer drink that should be enjoyed well chilled. If you decide to cellar this wine it will build in richness and develop lovely mature flavours.

93 Points, Huon Hooke. “…A very good riesling in a delicate, dry style…”


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REGION: Orange Region, NSW
WINEMAKING: The grapes were picked in the cool of the night, crushed and fermented. The finished wine was bottled soon after in order to capture the fresh crisp varietal fruit flavours.
COLOUR: Pale straw in colour with a slight green youthful hue.
AROMA: Lifted and perfumed with floral aromas as well as lemon and lime citrus fruit.
PALATE: This is a refreshing and crisp cool climate Riesling with lovely citrus fruit flavours. There is a slight textural grip on the palate which is well balanced and offers good length.
WINE ANALYSIS: Alc/vol: 11.00%
ADDITIVES: Made using traditional methods. Preservative 220 added.
PEAK DRINKING: 2018 to 2021
FOOD MATCHES: Enjoy our Riesling with a grilled Chinese chicken salad or simply on its own as a refreshing pre-dinner drink.

93 POINTS.  “Lovely beeswaxy aromas come through on the bouquet; lime, lemon and honey – delicious. The wine is light and crisp, dry and savoury, with a lean profile and a clean, crisp, drying finish, that leaves you wanting more. It tapers toward the finish, which is dry, lip-smacking and savoury. A very good riesling in a delicate, dry style.” Huon Hooke, Dec 2018

“Made from low yielding vines at 600M it has lovely lime & citrus aromas, an exciting mouthful of citrus flavours with perfectly balanced acidity to make it great food wine right now. BEAUTIFUL.” Wine Assist, Dan Traucki, Nov 2018

9.1/10  Dry as an Orange summer and subtly fragrant like a dried orange, perfect for old fossils and new ones.” Daily Examiner, Max Crus