2024 Bannockburn Riesling, Geelong

Made mainly from 0.4ha of vines planted in 1976. A pure and quite lovely nose featuring scents of Meyer lemon, makrut lime leaves and floral notes. The palate is linear, chalky and long with the fruit and acidity in perfect harmony. I'm thinking san choy bow would be a great match. I'm guessing it'll age superbly, too.

96 points Special Value Philip Rich winecompanion.com.au

Bannockburn Riesling from Geelong is a fresh, minerally expression of Riesling crafted by Bannockburn Vineyards’ talented winemaker, Matt Holmes. Bannockburn, one of the oldest wineries in the Geelong region, has long been known for its focus on terroir-driven wines that reflect the unique climate and soil compositions of Victoria. Sourced primarily from the estate’s Olive Tree Hill vineyard, planted in 1976, this Riesling is rooted in volcanic scoria and basalt soils, which lend a distinctive mineral edge to the wine.

On the nose, this Riesling offers aromas of lime zest, green apple, and a delicate hint of oyster shell, underscored by floral notes and a touch of wet stone. The palate is crisp and vibrant, featuring flavors of citrus and white peach balanced by a refreshing acidity. The wine finishes long and clean, with a distinctive minerality that speaks to its Geelong origins.

Perfect for pairing with seafood, light salads, or dishes with a touch of spice, this Riesling is both versatile and elegant. Matt Holmes’ focus on restrained winemaking allows the vineyard’s natural characteristics to shine, making this a bright, refreshing option for any occasion.

Bannockburn’s Riesling is really hitting its stride. Riesling was one of the first varieties to be planted in Bannockburn’s original Olive Tree Hill vineyard in 1976. Today, most of the fruit still comes from this one acre of original, own-rooted, now quite low-yielding block that sits at the top of the north-facing slope on the property. A small portion (0.6 acres) of 2015 plantings is also in the mix. We don’t need to tell you about Riesling’s knack for expressing place, and Bannockburn’s deep-rooted old vines do a stellar job of soaking up every ounce of expression from these ancient limestone rocks.

The fruit was picked in excellent condition―when flavours were ripe and natural acidity still high―and pressed as bunches to steel tank for fermentation. The wine then matured on lees for three months before being bottled. As with the last couple of vintages, there were no additions other than a touch of sulphur. It's a wonderfully fragrant release, with citrus and white florals leading to fresh, crisp flavours and a mouthwatering chalky finish.