It’s International Riesling Day every day at CellarHand. I mean, let’s face it, we have an embarrassment of riches when it comes to examples from around the world – and variations in region and style means there’s so much to explore.
Add to that the purity, lightness and refreshment factor of these wines, and you have a delicious drink that’s welcome at any time.
But the broader populace has decided that there must be an International Riesling Day, and this falls on Sunday, 13th March 2022.
And where Riesling is concerned, we’re happy to fall into line!
Here is a host of Riesling wines at every day prices that will allow you to immerse yourself in this world we love!
|2020 Gunderloch Fritz’s||Rheinhessen||Dry||$24|
|2020 Dr L||Mosel||Dry||$25|
|2021 Frankland Estate||Frankland River||Dry||$30|
|2020 Wittmann 100 Hügel Riesling||Rheinhessen||Dry||$30|
|2020 Domäne Wachau Terrassen Federspiel||Wachau||Dry||$32|
|2020 Georg Breuer Riesling Venture||Rheingau||Dry`|
|2021 clos Clare||Clare Valley||Dry||$32|
|2020 Koehler-Ruprecht Kallstadter Kabinett||Pfalz||Dry||$33|
|2020 Weaver Single-Vineyard Lenswood||Adelaide Hills||Dry||$35|
|2020 Paul Blanck||Alsace||Dry||$36|
|2019 Stefano Lubiana||Tasmania||Dry||$36|
|2019 Ansgar Clüsserath Vom Schiefer||Mosel||Dry||$40|
|2020 Dönnhoff Estate||Nahe||Dry||$43|
|2020 A. Christmann Estate||Pfalz||Dry||$43|
|2020 Gunderloch Als Wär’s ein Stück von Mir||Rheinhessen||Dry||$43|
|2020 Wittmann Estate||Rheinhessen||Dry||$43|
|2020 Bründlmayer Kamptal Terrassen||Kamptal||Dry||$43|
|2020 Dönnhoff Nahe Riesling||Nahe||Off-dry||$36|
|2020 Gunderloch Jean-Baptiste Kabinett||Rheinhessen||Off-dry||$36|
|2020 Dr Loosen Wehlener Sonnenuhr Kabinett||Mosel||Medium||$44|
The Hasselbach family’s introduction to the Roter Hang shows why this slope is perfect for producing wonderful ripeness. Red slate soil, proximity to the river, exposure to the sun and the steepness of the vineyards combine for a Riesling with lovely stone fruit, fresh natural acidity, spice and aromatic lift. Dry, fresh and full of character.
This crisp, refreshing Riesling represents the jumping-in point from Dr. Loosen, capturing the elegant and racy characteristics of steep, slate-soil Mosel vineyards at a very reasonable price. It’s produced from grapes from contracted growers throughout the Mosel valley who work closely with brothers Ernst and Thomas Loosen to achieve excellent quality and superb concentration in every vintage.
There’s a very attractively pithy lemon and grapefruit edge to the nose, with peach and green papaya as well as crushed stones. The palate has a very smooth texture with concentrated grapefruit and peach flavours holding long and fresh. Gently fleshy.93 points.Nick Stock, Gourmet Traveller WINE
Plenty of nutty apple and quince aromas and a juicy, generous body with very lively acidity that gives this considerable appeal. From organically grown grapes. Drink now. Screw cap.90 points. Stuart Pigott, jamessuckling.com
Green pear, lime, a dusting of pepper and dried herb. Juicy, apple and stonefruit, chalky grip, a pleasant lemon zest bitterness, and a bright and tangy finish of good length. Tasty.91 points. Gary Walsh, The Wine Front
Riesling is a passion… and sharing this passion is the greatest fun! After a long friendship Theresa Breuer started this strong and sustainable collaboration with Weingut Bernhard Mehrlein from Oestrich-Winkel and Georg Breuer cellarmaster Markus Lundén. The first result is this Riesling cuvée that has lightness with a fine sweetness-acidity balance presenting the Rheingau in its finest form.
Attractively soft fragrance here with jasmine and lime, as well as apple blossom and a white-peach edge. The palate holds a very intense and focused feel with slick, juicy acidity and rich, concentrated fruit flesh. So long. Drink or hold. Screw cap.96 points. Nick Stock, jamessuckling.com
Brown lime, honey, pear, a subtle floral and mint top note. It’s fresh, but has a light honey richness, something a little like oatmeal or buckwheat pulling it a little more savoury, fine dusty texture, and a long succulent honey citrus finish. It’s a delightful wine, and a very lovely thing to drink.93 points. Gary Walsh, The Wine Front
Miraculously, these vines survived the disastrous December 2019 bushfire that destroyed Geoff Weaver’s sheds and equipment at his revered Lenswood vineyard. Working a new way with the Riesling in this vintage, the wine was fermented and spent 7 months in old barrels with lees contact, leaving a delicate 5g/L RS in the final wine. The barrel characters offer some cream and spice to the apple and custard apple flavours; the sugars are benign yet textural and in context.94 points. Tony Love, Halliday Wine Companion 2022
The fruit comes from vineyards with sand and gravel soils around the village of Kientzheim. The juice is extracted with infinite care in an air-bag press. The slow, gentle pressing avoids crushing the stalks and pips. The must starts fermenting of its own accord thanks to the natural yeast present in the juice, and the fermentation generally lasts from four to 10 weeks. It is carried out in stainless-steel vats equipped with temperature control, a medium which maximises the expression of this variety’s aromas.
It seems a good year for Riesling in Tasmania. Very pretty, all the citrus blossom, sugar dusted green apple and lime. Juicy, light chalky texture, sweet green apple and some tangy citrus, cool acidity well-threaded and a perfumed finish of fine length. It’s lovely now. Not wince inducing in style, and easy to like. Kind of Tassie-Germanic, as an afterthought.94 points. Gary Walsh, The Wine Front
An impressive dry Riesling for this humble category with pronounced herbal character and lots of slate at the frank and crisp finish. Drink or hold. Screw cap.92 points. Stuart Pigott, jamessuckling.com
Lemon zest tang, lime and apple sorbet, a firm chalky feel, a pleasant amount of bitterness and grip, and a juicy finish of good length. Lots of crunch and energy. And flavour. Very good.92 points. Gary Walsh, The Wine Front
For a basic dry Riesling this is very cool, mineral and herbal with a compact core. Attractive white and citrus-fruit character on the medium-bodied palate. Serious, dry finish. From biodynamically grown grapes with Respekt certification. Drink or hold. Screw cap.92 points. Stuart Pigott, jamessuckling.com
‘As though it were a piece of me’ is the name of this heady and perfumed riesling from Johannes Hasselbach. Scented with white blossom-like aromas of citrus zest, fresh pear and green apple skin, it reveals slightly leesy and funky nuances of schist and mineral. Piercingly intense, it’s long and streamlined, delivering a complex, rather wild core of flavour down a fine, slatey undercarriage that culminates in a dry and delightfully brittle finish.Jeremy Oliver, Gourmet Traveller WINE
Peach, citrus, mint and dried flowers. It’s juicy but also firm and chalky, grilled lime and green apple crunch, fetching mouth-perfume, and an intense and very long finish. Dynamite.94 points. Gary Walsh, The Wine Front
Almost German style, this dry Riesling has a great balance of citrus and stone-fruit aromas, as well as some nice fresh-herb notes. Juicy and well-structured with plenty of minerality, this is a delightful and complex wine that’s just beginning to give its best. Long finish. From organically grown grapes. Drink or hold.93 points. Stuart Pigott, jamessuckling.com
Cornelius Dönnhoff’s off-dry Riesling is a great introduction to the Nahe, with cool and juicy citrus and stone fruits flowing light and pure on a perfectly balanced palate.
Jolly indeed. Sweet apple and lime with floral notes thereabouts. Juicy as all get up. Soft in the mouth, grapey, long-enough through the finish. The pleasure is ours. It drinks a treat, in an easy-but-persistent way.91 points. Campbell Mattinson, The Wine Front
Sweet lemon, florals, tight and juicy crunch, a slight Disprin flavour (which I like), precise and poised, steely and sweet, with an almost spicy finish of good length. Light, energetic and excellent. Feels like it will push ahead with a little more time in bottle.93+ points. Gary Walsh, The Wine Front