2022 Ravensworth Estate Riesling

96 POINTS

Mike Bennie - The Wine Front

This one comes from four vineyards with a portion (large) being from the organic grown estate vines. Au naturale made. Bargain too. Stunning riesling, one with an alpine blast of citrusy, briny acidity, green apple freshness and gentle, nutty savouriness. Complex, beautiful, somewhat gentle, let’s say cleverly subtle, but with so much succulence and immediate charm. It feels world class from first sip, side-stepping rank and file versions that typify expectations of riesling in Australia, deeply character-filled and ultimately, delicious. Think Keller, Clemensbusch and Lauer. Or the best examples of La Violetta, Crawford River and Frankland Estate, perhaps. Anyway, it is individual, textural, glorious in its mix of fruit, savoury, spice, vitality, minerality.

95 POINTS

Mike Bennie - The Wine Front

Matured and aged in foudre barrels. Brilliant, vivid riesling of textural nuance, savoury elements, bright, citrusy get-up-and-go with intensity and yet approachability hand-in-hand. It smells and tastes like fresh limes, green apples, halva and green almond with a crackle of minerally zing underlying. Refreshing, but a wine of more depth than regional staples of the variety, with a gentle mellowness appearing. Released right in the zone, thank you. Delicious.

91 POINTS

Erin Larkin - Robert Parker Wine Advocate

The 2022 Riesling leads with bergamot and fennel, incense ash and Parisian jasmine (it's a profound scent in spring), pressed flowers and a very pleasant, very faint mechanic workshop smell—from the days when unleaded fuel was still around—combined with the smell of welding metal and all the other aromatic treats found in that environment. Maybe it's just me, but I'm smiling. In the mouth, the wine is textural and layered; the time spent in ceramic egg and 2,000-liter foudre is evident and welcome. It's an engaging wine, totally left of center for most Australian Rieslings but exciting for it. It will really "tick the box" for some. It had a wild fermented and matured in the eggs, kept on the lees, then moved to foudre for another year. 12% alcohol, sealed under screw cap.