I have to admit that I am a sucker for dry Rieslings. It’s something that is often hard to wrap one’s head around. One of my epiphanies with dry Riesling happened with, of all things, Grosset’s Polish Hill Riesling. Before you faint and loose interest here, yes, this is Australian Riesling, but it can be phenomenal and embodies all that is great with Australian Riesling.
At their best, Australia’s Rieslings are wonderfully dry, complex and fruity yet soil-driven wines with the ability to age well for a pair of decades. They are also cheap, which makes socking away a mixed case every year or so a pleasure to do!
Grosset produces two distinct Rieslings, the better known Polish Hill ($48), which is all mineral and lemon zest, and the rarely seen Springvale Watervale, which shows more floral perfumes. There are also off dry and dessert style Rieslings, but I can’t recall ever trying them.
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pson
Yes well done in identifying Donnhoff Riesling. We think it close to perfection, as not excessively limey or acid, which can be weaknesses with R. Our dry riesling from them matches well with Fish and Chips (as does most dry riesling to be fair) but also cold turkey, roast pork, and has just been ordered for the Autumn.
Trimbach and Grosset polish Hill are others enjoyed in the past. we liked Watervale area Rieslings in past times from Australia, and if you ever get chances to taste Alsace Grand crus take them, especially if given a vineyard name or "Clos" on the label, e.g Clos St Hune. These will have that fabulous whiff of petrol and great mineral complexity and length
Jul 12, 2012 at 5:03 AM
Don`t miss a bottle by Leitz from the Rheingau...also, there are many great producers from the mossel like the ever full filling Fritz Haag, but I was recently surprised by those by Reinhold Haart specially those coming from the Goldtröpfchen vineyard in Piesport which might even give you dark fruits in the nose.
Finally, from the Pfalz, where there also are a bunch of pretty good producers, I'd like to recall Koehler Ruprecht for his full bodied and evolved wines
Jul 24, 2012 at 11:26 AM
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