2016 Powell & Son Riesling Eden Valley South Australia (Previously $20)

SKU #1312484 91 points Robert Parker's Wine Advocate

 The 2016 Riesling from Eden Valley opens with a lovely lime juice and orange blossoms laced nose, revealing an undercurrent of yuzu, honeysuckle and coriander seeds. Light-bodied, dry and elegantly fruited in the mouth, it provides tons of citrus layers and a lively backbone, finishing with great persistence. (LPB)  (2/2017)

Jancis Robinson

 This is the venture of ex-Torbreck Dave Powell and his son Callum, and the third vintage of this wine from a single site in the high Flaxman’s Valley, 460 metres above sea level. He is buying grapes from many of the same growers as in Torbreck days. And in fact he worked with this vineyard 30 years ago when he was at Rockford. Vines now 95 years old, low yields. Sandy loam over quartzite. Whole-bunch pressed, fermented at 12-15 ºC and bottled. Inoculated ferment. Fresh and limey, intense and rich in the mouth, especially impressive at this low alcohol level. Weight and depth but also a great freshness and a sort of oily minerality in its weight. Not overly fruity (sample is room temperature, as preferred by David Harvey of Raeburn Fine Wines, Powell's importer) but has power and precision and length. Powell commented that sometimes a wine can be too powerful, and therefore unbalanced, because of low yields. If they buy the vineyard, he may consider irrigation. Firm texture and just avoiding phenolics. A good match with oysters or sushi, adds Powell. 500 cases produced. This is a serious Riesling. (JH) 17/20  (10/2017)

Wine Spectator

 Robust and sturdy, with grilled peach, apple and citrus flavors that mingle with notes of lemon verbena, lanolin and beeswax on the crisp, bold finish. (MW)  (6/2017)

K&L Notes

94 points Wine Front: "Quite a distinct Eden Valley riesling here. Couldn’t quite put my finger on it, but it presents outside the box, in a really good way. No fear of chalky phenolics and a bit of extra power in flavour and acidity here. Impressive wine from Dave and Callum Powell. From a single vineyard in Flaxman’s Valley parish of Eden Valley. This has grunt and power but high refreshment factor, and charisma on its side. Scents of lavender, sweet talc, pot pourri, citrus blossoms and citrus. The palate is citrusy but rolls into powdery green apple flavours and chewy-chalky texture. It drives with vigour across the palate, splashes mouthwatering acidity around, darts through the talc-like mineral finish. It’s brilliant drinking, stern yet flavoursome. Really good."

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- While the rest of the world has often misappropriated the name--Welchriesling, Riesling Italico, Gray Riesling and Emerald Riesling are all names applied to varieties that are NOT Riesling--this exceptional German varietal has managed to maintain its identity. Perhaps its biggest claims to fame are its intoxicating perfume, often described as having honeyed stone fruit, herb, apple and citrus notes, and its incredible longevity - the wines lasting for decades. Aged Rieslings often take on a distinctive and alluring Petrol-like aroma. Within Germany, the grape seems to do best in the warming slate soils of the Mosel-Saar-Ruwer. Other German regions that turn out great Rieslings include Pfalz, Rheingau and Nahe. German Rieslings are made in a range of ripeness levels. The top wines are assigned Prädikat levels to describe their ripeness at harvest. These are: Kabinett, Spätlese, Auslese, Beerenauslese, Eiswein and Trockenbeerenauslese. Riesling has also achieved acclaim in France's Alsace, the only region in that country where the grape is officially permitted. Alsatian Rieslings are typically dry and wonderfully aromatic. Austrian Riesling is also steadily gaining praise and fine Riesling is also produced in Italy's Alto-Adige and Friuli, in Slovenia and much of Central and Eastern Europe. In the New World its stronghold is Australia, where it does best in the Eden and Clare Valleys. It is also planted in smaller amounts in New Zealand. In the US, winemakers are eschewing the syrupy sweet versions of the 1970s and 1980s, instead making elegant and balanced wines in both California and Washington State.


- While it is true that the greatest strides in Australian winemaking have come in the last 30 years or so, commercial viticulture began as early as the 1820s and has developed uninterrupted ever since. The majority of the great wine regions are in the southeastern area of the continent, including Barossa Valley, Clare Valley, McLaren Vale, and Coonawarra in South Australia; Yarra Yarra Valley and Pyrenees in Victoria; and the Upper and Lower Hunter Valleys in New South Wales. Many of the wines from Southeastern Australia are based on Shiraz or Cabernet Sauvignon and various blends including Grenache and Mourvedre. In Western Australia, along the Margaret River, great strides are being made with Pinot Noir as well as Bordeaux-styled reds. There are also many world-class releases of Chardonnay and Sauvignon Blanc from the land Down Under, where Riesling also enjoys international acclaim. While many equate Aussie wines with “value,” there are more than a few extremely rare and pricey options, which never fail to earn the highest ratings from wine publications and critics throughout the world.

South Australia

Specific Appellation:

Eden Valley