Comments on: Do Australian Rieslings need more age?

By: NickName

NickName — Fri, 27 Jan 2012 12:34:14 +0000

There are dozens of Australian whites designed to drunk after a few years. Even less expensive Rieslings like the Tim Adams Clare Valey late release have years of growth in them. As for Hunter Semillons!

By: Sharon

Sharon — Mon, 31 Jan 2011 20:32:47 +0000

I agree with Aaron. Rieslings are so variable that it’s such a daunting task to find one I like . As a result, unfortunately, I tend to stay away from them. However, the aged Rieslings described here are pretty intriguing. I think I might be daring and go for one tonight

By: Anatoli Levine

Anatoli Levine — Mon, 31 Jan 2011 14:21:02 +0000

Thanks for the post, Dr. V, it makes a lot of sense. I usually ignore Australian Rieslings due to their stark acidity – however, I tried them only very young. Now I will need to put a few bottles aside and see what will happen in 5-7 years (or of course find some which are already aged).
I have similar experience with wine called Cour Cheverny from Loire (100% Romorantin grape). Young wine doesn’t taste anything but acidic. However, last year I had an opportunity to try 14-year old version (1996), and it was amazing. And yes, there is a big difference in price – 2009 will cost you about $13, and 1996 last year was about $45…

By: Justin Christoph

Justin Christoph — Mon, 31 Jan 2011 12:05:14 +0000

All top Riesling needs age, the question of how long is a matter of personal preference. I think it falls more on the consumer than the winery to cellar the wines, but 90% of wine is consumed within 24 hours of purchase, the other 10% is traded sold and resold, traded again, the possibly drunk at a tasting where everyone wonders why it is tired. Part of the problem is that many people drink white wines very young because almost all of the other white grapes don’t age very well and most collectors only cellar expensive wine, Riesling is just too cheap for its own good.

By: jason carey

jason carey — Mon, 31 Jan 2011 00:49:07 +0000

Yes they need aging and some should be late-release.. but people can also age them just like they do for other wines at home. Some wineries in AU also make dry Rieslings that are not so tight as to need aging.. Polis hill does.. but not say The regular Pewsey Vale.. although it is better at 5 yrs.

By: Jon Troutman

Jon Troutman — Sun, 30 Jan 2011 23:39:29 +0000

Great recap from the tasting, Tyler. In a perfect world, all of these tightly wound wines would be held back 5+ years before release. But, like was said, it’s not a business plan that most wineries can afford to practice. What I’d like to see at the very least are more wineries holding back a handful of wines for a Library release. While I’d agree that the Frankland Estate, and the entire 2010 lineup for that matter, had searing, almost unbearable acidity at this stage of the game, it’s still fun to watch the evolution over time.

By: Dr. Vino

Dr. Vino — Sun, 30 Jan 2011 16:07:38 +0000

Ha, Warren, I did let this nugget slip out in a posting from 2009: http://bit.ly/eX5FVr

Glad others found the post useful!

By: Warren

Warren — Sat, 29 Jan 2011 05:23:47 +0000

Oh, Dr Vino!

Tyler, Aged Australian Riesling has been a well kept secret for a long time. Now look what you have done!

By: Sam

Sam — Sat, 29 Jan 2011 02:21:08 +0000

I cant say enough how much I like this post. Out of all the wines I produce including reds, I have the most passion and excitement for my Riesling, perhaps to a fault.

To us wine nerds, we get it about the grape. In the market place its still a hard sell. I love the fact that here in WA state, St. Michelle, Pacific Rim, Poets Leap and others are taking the risk and getting the word out that dry style Riesling is serious wine.

If someone offered me $20 today or $50 dollars five years from now, I think the answer is obvious on what my decision would be. Until we ( WA state and my winery) have a reputation…for anything, I don’t see anyone in there right mind holding back wine, red or white. Aged WA state dry Riesling is not the first thing I think about when conjuring a list of cult wines. I will take my money now, thank you very much. That’s not to say I wont tell my savvy wine nerds to hold on to it. I would rather pass the risk and reward on to you. With that said, I truly believe WA state Rieslings are legitimate, in the right hands they can be as good and age worthy as any Riesling producing region. You could pour my 2010 over my grave!

By: Moredsir

Moredsir — Sat, 29 Jan 2011 01:12:46 +0000

Can’t convince the owner to age Riesling?

Point them at the Paulett Polish Hill Riesling 2005 aged release which won the trophy for ‘Best Riesling in the World’ at the 2010 Canberra International Riesling Challenge which had near 500 entries from 10 countries. It now sells for $52 whereas the current release is $18.

Add to that the previous year’s winner, the 2003 Cardinham Estate which sells for $40 compared to their 2009 at $19.

Seems to me on a fiscal perspective that aging Rieslings has value. Any it doesn’t mean you need to age the entire stock.

http://www.rieslingchallenge.com/public/?p=18

By: Sam

Sam — Sat, 29 Jan 2011 00:30:01 +0000

Funny I was just bottling my dry Riesling today when I read this post. I am a Washington State winery by the way.

For me, how much sugar I leave in my Riesling is trade off between my own personal taste and what is acceptable to my consumers. Every year is different with this grape. 2010 was a very cool year, marked with mildew pressure that made me pick early with a little more acid than I normally like. With that said, I took the wine as dry as I could before the other half of my brain said, that’s it, I want people to enjoy this and not use it as battery acid. In a warmer year true dry is my policy.

For the winery fiscal prospective, its true, white wines are cash flow. I could never in 1000 years talk my owner into holding back white wine for aging. I think its up to the media and me to communicate this message of aging true Riesling. We do it for reds why not whites? I have been told by Thomas Henick-Kling I should hold back some for consumers.

By: Moredsir

Moredsir — Fri, 28 Jan 2011 23:34:42 +0000

It’s long been a sad thing to me that Australian Riesling is sold as a ‘drink now’ wine, when almost invariably they are better with 3-10 years bottle age.

Most consumers will never taste the complex wonder that is a 10yo Clare Valley Riesling.

By: Aaron

Aaron — Fri, 28 Jan 2011 21:25:09 +0000

I can’t say enough how much I agree with Jeffrey on the need for clear labelling in Riesling. The versatility of Riesling is what makes it both fantastic and very tough to shop for. I absolutely love Riesling, but refuse to buy bottles unless I have tasted them or talk to someone I trust who has. And it’s not that I necessarily enjoy one style over another, but to often, you can open a bottle and be suprised what you find, which is fun occasionally, but not if you’ve built your evening around one style and you get something completely different. All this makes Riesling a tough nut to crack for wine consumers, even the most adventurous ones. A grape that can do and be so much really needs to give buyers a hint as to what they’re buying.

By: Christian G.E. Schiller

Christian G.E. Schiller — Fri, 28 Jan 2011 19:13:43 +0000

I recently participated in a tasting about the aging potential of Riesling, at the 1. International Riesling Symposium and wrote about it on schiller-wine: http://www.schiller-wine.blogspot.com/2010/12/aging-potential-of-riesling-wine.html

By: Chuck Antonio

Chuck Antonio — Fri, 28 Jan 2011 18:27:31 +0000

It has been years since I had a German Riesling. Do they also do better with bottle aging? Thanks.