A beautifully textured and mineral cool-climate Riesling from Bryan Martin’s estate vineyard in Murrumbateman. Fermented with skin contact before long ageing in ceramic eggs and Stockinger foudre, the wine takes a more layered and savoury approach than classic linear Australian Riesling styles. The nose shows lime zest, green apple and lemon curd alongside green almond, wet stone and subtle spice. There’s a gently savoury, mineral edge that gives the wine excellent complexity and freshness.
On the palate, it is light to medium-bodied with bright citrus acidity balanced by textural lees richness and chalky minerality. Focused and energetic, with a long dry finish carrying impressive tension and depth.
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 traditional Rieslings while still retaining excellent ageing potential. Perfect with oysters, sashimi, pork schnitzel or spicy Asian dishes. Drink now or cellar through 2037+.
