Jim Barry Lodge Hill Riesling 2018

Before talking about this wine, let's back up and talk about New Zealand Sauvignon Blanc (stay with me here). When the first wave of New Zealand Sauv Blanc first hit the United States in the early 1990's people reacted aggressively: these were wines that had NOTHING to do with Sauvignons they had experienced before: huge aromas of pink grapefruit and other things. But, look what happened ... New Zealand Sauvignon is now a category leader in many ways.

Back to this wine ... like New Zealand Sauvignon in the 1990's, Australian Riesling is unlike any Riesling you have had before. Piercingly dry, full-on aromatic, with all sorts of stone fruits, citrus zest, and minerality apparent with every pass. Truly dynamic and powerful. On the palate its sharp and bright, with an aggressiveness that is at first difficult but within half a second becomes pleasurable. Have this with some double or triple cream brie for a fantastic experience. This may well become a category re-definer for many people. The Clare Valley is a high elevation part of South Australia that produces stunning Riesling and also cooler climate Syrah.
- Tasting note by Jason Kallsen, August 2012

Food Pairings

Pork, ham, scallops. Salmon or tuna most anyway even tartare. Asian food. An excellent wine with food.