(2025) From a vineyard planted in 1999, this has a medium garnet colour. Fragrant, with light cherry and floral notes, delightful and pretty in style. The palate has a very juicy, ripe red fruit character, the oak worn very lightly here, adding a little creamy vanilla against fine-grained tannins, and the whole picture kept pert and pretty by the acidity. A lovely, delicate style.
(2025) A blend of fruit from the best estate blocks and a vintage rated as 'outstanding' by Paringa, 20% whole bunches were included in the ferment followed by 11 months in French oak, 30% new. One of the palest examples so far, and a beautiful nose with a suggestion of something mineral and herbal over pretty red berry fruit. Apparently some of the soil here is volcanic, which might account for that mineral sensation? Loads of sweet, ripe and pretty red fruit floods the palate. That mineral acid thing happens again on the palate, dry but very fine tannins and some fruit and barrel spice all combining beautifully in the finish. A lovely wine.
(2025) Fermented in open steel tanks and aged 11 months in French oak barrels from Burgundy coopers, 33% new. Quite a pale colour, a slightly more muted aromatic than the previous two wines, more chestnut and sweet earth, a gentle stemmy quality, red berry fruit beneath. The palate has quite a creamy texture, and quite a vivacious character, fresh acidity and spices and a brightness to the fruit. There's a stripe of something like rhubarb that adds a bittersweet freshness in an interesting style.
(2025) The only 2021 in this line-up, when higher than average rainfall during flowering resulted in lower yields. Fruit was mostly destemmed and fermented in a mix of concrete and steel with wild yeasts. The wine was fermented in a combination of barriques and larger puncheons, followed by 10 months in French oak barrels of varying sizes, 13% new oak. Another pale wine, the nose subtle, a touch toasty, a little strawberry ripeness apparent, but quite reserved. In the mouth this is very delicate (only 12.5% alcohol) with a sweet fruit and smooth integration of oak, tannin and acid. A vivid orange character adds a spark too.
(2025) The first Riesling vineyard was planted in Eden Valley more than 175 years ago, and this wine from Pewsey Vale has been a favourite of mine for many years. Part fermented with wild yeast and weighing in with just 11.5% alcohol, it is pale and colour and abundantly fresh and limey on the nose. A gentle beeswax note is typical. Featherweight yet with a rippling texture on the palate, more lime, green leafy herbs and stone fruits merge into a gentle acid finish. There is not the strident acidity of some from Clare and Eden, but a much gentler profile.
(2025) This spent almost a year in oak, 50% new, and only two barrels were made. For me always a little underrated in the Riverby line-up, this is such a lovely style. Plush, creamy and polished, the black fruit and cocoa of the nose also has a hintnof cedar and pepper. The palate leads on with dark berries and spice, ripe enough although buttressed by a streak of firm tannin and taut acidity.
(2025) Interestingly, Kevin Courtney explains that he has started using some 450L puncheons as well as 228L barriques, with both this and the Reserve Chardonanny having one brand-new puncheon, one one-year-old puncheon and an array of 228L barriques ranging from brand-new to five years old. The only real difference between this and the Reserve in terms of barrels is 35% new oak for the reserve, 30% for this wine. There's certainly a definite but deligthful oak character on the nose, vanilla and almond rather than anything too toasty. In the mouth that creaminess supports pristine stone fruit and citrus, a litte peek of riper nectarine coming through, but the acid balance and texture giving this breadth and sharpness.
(2025) From the 2024 vintage Riverby have put together a very classy, elegant wine. It hints at all those Sauvignon Blanc buzzwords - the elderflower, gooseberry and more tropical mango - but a talcum perfume and delightful peach down finesse comes through most strongly. Through the mid-palate more of that juicy, ripe and mouthwatering stone fruit and a fine and creamy texture. Just 3.8 grams of residual sugar help broaden the finish, but not at the expense of freshness as the acid zips through. The best Sauvignon Blanc yet from Riverby? Just delicious.
(2025) With 24.6g/l or residual sugar and 14% alcohol this is a Gewurz in the Alsace style: full, textured and aromatic with weight and presence. Hallmark notes of lychee, Mandarin orange and exotic spicing are the aromas, then the palate flows with juicy and exotic fruit. The sweetness is there, making this a banker for spicy Chinese cuisine, but the balance is impeccable, then there's the mouth-filling texture, to leave this substantial, clean and delicious.
(2025) Li loved this vintage of Riverby's off-dry Riesling that sits somewhere between the laser focus of the Mosel and lush texture of Alsace. A hypothetical fruit crossing peach and lime is joined by a classic beeswax note on the nose, the palate is gorgeously sweet and luscious, yet the roughening textural edge like peach skin and the ravishing acidity core like the crispiest apple extends the juicy finish. Fabulous stuff.
