2025 Forest Hill Block 2 Riesling, Mount Barker

A bright and juicy version of the variety, vibrant and cooling, citrusy in a pretty way. Some rosy lift and a general sense of lemongrass and ginger brightness in the mix. So even, flowing, deeply flavoursome. A pleasing and generous style of riesling, unashamed of its origins and feeling pure and natural as it goes. Delicious. Serious. Complex.

95 points Special Value Mike Bennie winecompanion.com.au

Forest Hill Block 2 Riesling is a striking and age-worthy wine that speaks clearly of Mount Barker’s cool climate and ancient soils. As one of the oldest vineyards in Western Australia, Forest Hill Estate has a deep-rooted history dating back to the 1960s, when it became the first commercial vineyard planted in the Great Southern. Block 2, planted in 1975, is one of the estate’s prized parcels—dry-grown, low-yielding and perched on gravelly lateritic soils over granite that imbue the wine with its signature tension and drive.

This single-block Riesling is picked early in the season to preserve its natural acidity and purity, then fermented slowly in stainless steel using free-run juice and minimal intervention. It’s bottled young to capture freshness, but the concentration and structure mean it’s built to cellar.

On the nose, it offers a kaleidoscope of lime zest, lemon pith, green apple and talc, lifted by hints of crushed quartz and white florals. There’s a whisper of sea spray and fresh herbs in the background. The palate is razor-sharp and linear, but not austere—there’s a quiet power here, with citrus fruit coiled around a spine of granite-like minerality. The finish is long, chalky and mouthwatering, leaving a trail of lime and wet stone.

Forest Hill Block 2 is a Riesling that rewards both contemplation and ageing. While it’s electric in its youth, five to ten years in the cellar will bring out layers of toast, marmalade and beeswax while preserving its core of acidity.

Pair it with oysters, kingfish crudo, Thai green curry or chargrilled asparagus with lemon oil. It’s also brilliant with pork schnitzel and potato salad, or soft goat cheese with a drizzle of honey.