A beautifully textured and savoury cool-climate Riesling from Bryan Martin’s estate vineyard in Murrumbateman. Fermented in ceramic eggs and matured for two years in Stockinger foudre, the wine takes a layered, slow-built approach that sets it apart from more linear Australian Rieslings. The nose shows lemon zest, green apple and lime blossom alongside ginger spice, almond, florals and wet stone minerality. There’s a gently waxy, savoury edge that adds depth and complexity.
On the palate, it is light to medium-bodied with bright citrus acidity balanced by lees texture and chalky mineral tension. Dry, energetic and highly detailed, with a long saline finish and impressive breadth through the palate.
Ben’s Recommendation:
One of the most distinctive modern Australian Rieslings — combining freshness and precision with real texture and savoury complexity. More layered and food-friendly than many classic styles while still retaining excellent ageing potential. Perfect with oysters, sashimi, roast pork or spicy Asian dishes. Drink now or cellar through 2038+.
