(2025) The Old Vines Reserve comes from 30-year-old vineyards planted with the Mendoza clone of Chardonnay, and sees just a little more oak than the regular Chardonnay - but still only 35% new oak. It has a nuttiness and a little hint of honey on the nose, some buttered toast in the background and ripe and nutty apple fruit edged by lemon rind. In the mouth it marries quite substantial weight and fruit density with a lightness from the modest 13.5% alcohol and squeeze of orange and lime acidity to brighten.
(2025) This is pretty much dry with just 4g/l of residual sugar, a blend of 65% Pinot Noir with the balance made up of Pinot Gris and Grüner Veltliner, all picked at the same time and co-fermented. It is a little deeper in colour than many without being dark, and it has an attractive nose that marries vinous red berries with a touch of leafiness and hint of lime. In the mouth I really like the velvety density of the mid-palate fruit: not heavy, but supple and succulent, the hint of sweetness playing against good acidty and a tiny nip of tannin to give it a bit of extra mouthfeel.
(2025) Fresh and candied pears spring to mind on first sniff of this, a little spicy orange peel note comes through. The palate has plenty of fruit concentration and texture, again ripe pear and a touch of something creamy, but cut by zesty acidity. It's a really nice example this, in a richer style that pays a passing nod to Austria, but finishes with brightness and a frisson of energy.
(2025) With its transparent, garnet colour and enticing aromas of swirling smoke and strawberry, this instantly appeals. Spicy, with pomegranate and roasted aromas, the palate follows with such a lively, soft, autumnal melange of cappuccino, pulpy red berries and truffle, pert and pretty summer fruits marrying with well judged cherry pit acidity in the finish. A sheer delight
(2025) There's a burgeoning sense of richness and intensity in this Pinot Gris, something like melon skins or lime peel that gives an impression of phenolic ripeness. In the mouth a tiny bit of residual sugar helps with that sense of richness, but the fleshy peach fruit runs into that fruit skin grippiness and texture again to give this some heft. Well balanced by its clean, tangy acidity into quite a long finish.
(2025) Coming in from a single block of Riesling and made with 15g/l of residual sugar, this Kabbinet style wine is a delight. Showing a little more petrol/wax than the dry Riesling aromatically, there's a lovely filigree character of lime and floral aromas that is beguiling. I get something very reminiscent of ripe Ogen melon too, and have that on the palate; that hint of the tropical in amongst the shimmering cirtus and juicy nectaring ripeness of the acidity. Absolutely delicious.
(2025) The driest of the range of Rieslings on show here with only around 4g/l of residual sugar, and another lovely 2024 example. Sherbetty, limey and shimmering in the glass and on the nose, the searing core of citrus acidity drives this wine into a mouth-watering place, just enough of a hint - a mere hint - of sweetness to blunt that keenly honed edge, in a textural and quite luscious yet pin-sharp wine.
(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.
