With its fresh, intense lemon tonic, pear, apple, oyster shell aromas, superb lemon curd richness, persistence and minerality, Crawford River Riesling reflects the modern idiom of the Riesling style. The dry-grown vines, first planted in 1975 by John Thomson, are deeply anchored in gravelly friable basalt loams over clays and an ancient limestone seabed. Second generation winemaker Belinda Thomson, with her father John Thomson, continues the philosophy of minimal intervention and movement during vinification. The cold-settled juice is batch fermented around 12° - 15° C and left on lees for around six weeks before bottling in September.

RUDI PICHLER Wosendorfer Hochrain Smaragd Riesling, Wachau

The fruit for this wine is sourced from Kellers GG (Grosses Gewächs, or Grand Cru) vineyard. Picked early, this wine comes from green harvested fruit. The level of residual sugar is elevated here, but the acidity needs and, demands it. The chalky, powdery limestone minerality, in sync with the acidity, creates a profound and memorable palate experience and a stage for a mouthwatering pop, pop, pop of green apple and citrus. Moreish isnt the word.

FRANZ HAAS Manna Chardonnay Riesling Sauvignon Blanc Traminer, Trentino

Call it what you will: an introductory, entry-level wine. This Riesling Trocken is the default go-to wine in the Keller portfolio. Purity, presence and priceit ticks all the boxes. Pear in abundance, citrus, apple blossom and chalky limestone makes this a very impressive introduction to Keller. With a fruit palate that never gets tropical or flat, Klaus-Peter shows us his true talent in this wine.