(2025) From the estate’s oldest vines, planted at high altitude, this is matured for 11 months in French oak. It's a lightly buttery and creamy style of Chardonnay, subtly draped in oak, with citrus and stone fruits and a wisp of something flinty. In the mouth it is textured and creamy, the background of nutty, lightly toasty oak is there, plenty of vivacious acidity and a juicy finish of good length.

(2025) From cool, south-facing vineyard with 420 metres elevation, this was aged on the lees, in varying sizes of barrel, for 10 months, 20% new oak. A beautiful clear, precise and elegant nose, the fruit cool and pristine, with a flicker of flinty minerals and just the subtlest creamy oak influence. More powerful on the palate than the restrained nose suggested, this has a fair bit of concentration and the oak carries more of a nutty and toasty weight. The precision is there though, finishing with flint and a streak of vivid lemon and lime acidity. Watch the video for more information.

(2025) Hahndorf Hill pretty much specialises in Grüner Veltliner, and this basically dry example is impressive. Quite luscious aromatics, musk and guava, touches of preserved lemon and hints of pineapple. In the mouth it is textured and full, a slippery concentration that offers rich but precise fruit notes spanning tropical fruit, the freshness of sliced apple or pear, and a long, balanced finish that again is lime-fresh without being austere. A really lovely wine.

(2024) A wine from the Eden Valley, made in a joint project between Jeffrey Grosset, famed for his iconic Clare Valley Rieslings, and Robert Hill Smith of the Yalumba family of wineries. Waxy and floral, its flits around Paraffin and minerals, a squirt of lime. The palate has a certain richness, a hint of peach but big core of citrus. Despite being bone dry and having all that lemony thrust of fruit, there's a certain weight and extract here that makes it feel relatively rounded and full.

(2024) With a huge total acidity of 8.2g/l this is as sharp as a tack, aromas of icing sugar and lime also have a ripeness to offset the crystalline precision. The palate has a sheer, bone-dry precision between its lemon and lime, taut fruit and shimmering acid length. Invigorating stuff, and rather fabulous. Price and stockist quoted at time of review are for a previous vintage.

(2024) From a vineyard at 480 metres, one of the highest in the Clare Valley,there's petrol and beeswax in the aromatic mix here, as well as cool and pristine limey fruit. I really enjoyed the very dry, shimmering citrus and cool, crisp apple crunch of this, the finish showing a little salts and spice.

(2024) Maybe this wine just hit my particular sweet spot, but I loved it. Initially there are waxy, parrafin notes in abundance, a fine mineral sophistication, and abundant lime fruit. In the mouth it's ravishing stuff, textured and citrussy with a certain fat, but with such vivid, streaking mineral and lime juice core.

(2024) Made exclusively with free run juice, this comes from a very cool vintage and despite a touch of residual sugar (4.4g/l) it is a zingingly fresh, mouth-watering dry wine. Citrus and white flowers dominate the nose, zesty and floral. In the mouth that squeeze of lemon juice freshness really bursts onto the palate, and this appears to be bone dry, the acidity and linear quality of the fruit deliciously energising.

(2023) A dry Riesling from the Adelaide Hills in South Australia, it has punchy lime and green herbs on the nose, just a lovely hint of beeswax too. Delicious palate, riven with that pure lime flavour and acidity, but a little oiliness to the texture adds weight and authority. It's dry, but not austere, with delightfully bold fruit and crispness to the end.  

(2023) Some of the highest vineyards at 520 - 540 metres, the fruit from 25-year-old vines is fermented with wild yeast in barriques and puncheons of French oak, 20% new. It spends nine months on the lees, with partial malolactic. Once again, pale straw tones and a nose showing an elegant moderation: there is a little almond and oatmeal, a nutty apple fruit and a sense of gentleness. In the mouth lemony and bright, the focus is good in a medium-bodied format where the crisp acid defines the finish. Imported by Gonzalez Byass UK, but no retail stockists listed at time of review.