2024 Watervale Riesling
(Halliday Top 100 Wines 2025: Best white wines under $40)
94 points ”A floral and fleshy riesling with requisite lime, blackcurrant leaf, briny minerality, green mango and light, wild honey elements in play. Frisky and fresh feeling, plenty of flavour yet a delicacy at play, too. Almost brittle in feel, and beautifully so; this concept of fragility makes the wine more interesting as you seek out the details within. Delicious, refreshing drinking.” – Mike Bennie
2024 Polish Hill River Riesling
As the name suggests this is sourced from Polish Hill River; a block planted in 1979 to Geisenheim sitting at 450m altitude. Free run juice only from chilled fruit fermented with neutral yeast on ‘fluffy lees’, unfined but lightly filtered before bottling. Green apple, brown lime, florals with a crunchy palate but well balanced acidity allowing it to drink beautifully now.
2024 Kabi Riesling
From a similarly located block in Polish Hill River, there are younger vines planted in 2006. Production also follows the dry PHR bottling until it reached 45 grams residual sugar when it is chilled and sulphured to stop the ferment. Citrus blossom, brown lime, chalk and a light tickle of dissolved gas.
2021 Honigsack Riesling
“The Honigsack Riesling is our most special release yet. Grapes from the Pfalz region of Germany, this wine is made in collaboration with our very close friends, Oliver & Lena at Weingut Gabel. The opportunity to work with the Gabel family was never a question for us. ” – Kenny Wine
2022 Sevenhill Grenache
Sourced from a good friend, this is old vine Grenache at its best. Planted in 1961 in Sevenhill at 400m altitude its core personality is raspberry, spice and silk. Hand-picked, cold soaked, 20% whole bunches, natural yeast. Basket pressed to old oak for 7 months. Bottled unfined, unfiltered.
2023 Auburn Shiraz
Farmed organically from Andrew and Victoria’s own vineyard in Auburn, planted in 2001 and sitting 320m above sea level. Friut is hand-picked and cold soaked with 5% whole bunches prior to a spontaneous ferment and 18 days on skins. Basket pressed to aged French oak for 9 months. Bottled with no fining or filtration.