2018 welcomes a trio of cameo appearances under the increasingly impressive Le Stagiaire label. Like the 2018 Sauvignon, the Riesling is cropped from Red Hill vines planted in sand over brown loam. The fruit from these 30-year-old vines is hand-picked and whole bunch pressed to old barriques. The fermentation is spontaneous and the wine spends eight months nourishing on its ferment lees before bottling.
Holy shit this is good. Barney Flanders is insanely good at his quarry. Natural ferment and kept on lees. Great fruit it seems.Texture, personality, freshness, complexity. Has it all. Lemon-lime, rub of salt, nuts and oats, lick of blackcurrant, citrusy exit. More about savouriness than fruitiness though. Long, lavish feel, ribbed with talc-like puckering character and all that saline-nutty goodness, all so well integrated into fruitiness. One of my Australian rieslings of the year. 96+ Points, Mike Bennie, The Winefront.