2025 Mount Langi Ghiran Cliff Edge Riesling, Grampians

The Victorian Grampians region does produce some of the country’s best Rieslings. In this case, the crunchy, pebbly characters that seem to be evident in this area are certainly making a statement here. It has a vibrant crystalline purity almost, with a minerally lemon rind edge. This wine has wonderful current drinking but has some significant cellaring potential. Drink to 2041.

95 points Ray Jordan for Wine Pilot, April 2026

Pale colour. Fresh lifted lemon curd, tonic water aromas with herb garden notes. Supple and creamy yet linear and minerally in structure with ample lemon curd, bitter lemon fruits, some chalky notes, lovely mid palate volume and underlying pure quartz-like acidity. Drinking beautifully. Drink to 2030.

94+ points Andrew Caillard for The Vintage Journal

Pressed to tank, fermented cool, on lees for three months. Even in its youth, Cliff Edge has plenty of aromatic complexity on offer with aromas of honeysuckle, lime cordial, lemon citrus, apple, beeswax and spice. Continues on the palate, crisp and energised in bright acidity, with a featured layer of ginger, spice and Thai basil herbals. Finishes super dry and clean with an engaging grapefruit pithiness. Full of life. Drink to 2032.

92 points Special Value Jeni Port for Halliday Wine Companion, February 2026

Very pale lemon hue. Lime leaf, pastry and chalk aromas. Tight and lively on the palate with lime and lemon fruit, oyster shell and a zippy acid line that keeps it fresh. That tension ensures it carries long, with hints of chalk minerality and a touch of grip into the finish. Drink to 2036.

92 points Stuart Knox for The Real Review, May 2026

Tightly wound on opening, showing linear, high-toned notes of lemon balm, lemon sherbet and lime leaf. A good swirl of the glass reveals sweet pops of citrus blossom and wet stone minerality. The palate is similarly febrile and coiled, though a nice even and supple texture helps flesh it out. Lemon juice, kaffir lime, wet stone, lemon sherbet and lemon balm again. It glides through the mouth before firm structure wraps around the fruit like a corset — grippy phenolics and racy citrus-laden acidity to good length. Incredibly fresh and bright with thirst-slaking appeal, and a racy core of fruit that will flesh out nicely over five to ten years in the cellar.

92 points Tom Kline for Wine Pilot, April 2026

In spite of a hot, dry summer, these 49-year-old vines ripened, as they usually do, toward the end of March. The cool elevation of the historic Mt Langi vineyard and its ancient granitic soils unite to build focus, tension, low pH and mineral texture that transcend its season. Apple, lemon and lime are the themes, accented with spice and infused with medium-term potential.

92 points Tyson Stelzer for Wine Business Magazine

The first vines at Mount Langi Ghiran were planted in the late 1800s. The Fratin brothers, of Italian migrant origin, replanted and expanded the site from 1969 onwards, but it was the post-1980 era with Trevor Mast at the helm that defined what Mount Langi Ghiran would become. Today, the estate is part of the Rathbone family’s portfolio of premium wine estates.

Gariweld/The Grampians National Park the is western extremity of the Great Dividing Range and deeply tied to the Djab Wurrung and Jardwadjali peoples, who have called this home for over 20,000 years. In the language of the Djab Wurrung people, Langi Ghiran translates to Home of the Yellow-tailed Black Cockatoo.

Grampians vineyards sit to the east of the national park on granite sands over sedimentary red clay loam, ideal at moderating natural vigour in vines. This is cool-climate viticulture, with a 350-metre elevation, mean temperatures below those of Launceston in Tasmania and cold prevailing winds from the Southern Ocean.

The Cliff Edge Riesling is sourced from nearly 50-year-old vines. 2025 was warm and dry, with strong diurnal temperature variations typical for the region. The grapes were destemmed and pressed into stainless steel for a cool fermentation and kept on lees for three months.

Opens with lime in all its forms, perfumed garden herbs and a dusting of quinine notes, the aromatic complexity building steadily in the glass. Harmonious citrus and herb flow onto the supple palate of flavours that unfurl against the racy acidity. Finishes vibrant and dry.

A thirst-quenching white wine, the citrus and herb flavours complement grilled octopus with capers and oregano, or gin and juniper cured ocean trout with pickled celery.

Drinking beautifully but will develop over several years in the bottle.