Meadowbank's Riesling vines (mostly Geisenheim 198 clone) were planted in 2005. Since the arrival of Peter Dredge --"one of the most intellectual and smartest winemakers in the country" (Gary Walsh)--in 2016 they've surely never been put to better use. Dredge rolled out organic practices across all the Estate's vineyards from 2017 for the rebooted Meadowbank label. This juicy and spine-tingling Riesling was hand-picked from the Estate's sandy north-facing slopes, whole-cluster pressed and naturally fermented (60% in stainless steel with a smidge of sugar left residual, and 40% wild-fermented in wood until dry). Both parcels were matured on their lees for three months before blending and bottling without fining. This is lovely stuff. Fine, citrus and white peach notes with a long, racy close. There's just a gentle kiss of sweetness that works perfectly with the driven freshness of the wine.
Old vines. 50/50 stainless steel and old oak, with a kiss of residual sugar.
Perfect balance. Clarity and purity. Endless drive and length. It smells of white flowers and vanilla, tastes of sour green apple, green melon and watermelon as you eat close to the rind, has a chalk dusk texture, and crunches and tingles on the finish. Is that lemon zest and spice? It’s one of the best Rieslings I’ve tasted in quite some time.
96 points Gary Walsh winefront.com.au Tasted: Oct 20; Alcohol: 12.5%; Drink: 2021 - 2034