97 points - "Riesling was the first white variety planted at Clonakilla, back in 1971 by John Kirk, the father of Tim Kirk, the current winemaker. It is still going strong. The grapes are handpicked and whole bunch pressed, before racking for fermentation. Tim has indicated that the fruit came in, in near perfect condition, despite it being a rather challenging year. Whilst some winemakers are a little like politicians, Tim is definitely one you can believe, even if he is based in Canberra. If he claims it was perfect, then perfect it was. This is a magic Riesling, surely one of his best. I have long been a big fan of the Clonakilla Rieslings, but this one surely exceeds all expectations. A wine of the palest lemon/lime hue, the nose is delightfully full of citrus and spices, especially an appealing lime sherbet note. This is supported by hints of river pebbles, honeysuckle, wet slate and ginger. The wine is clean, inevitably youthful, delightfully fresh with bright acidity and great length. Strike that and make it incredible length. This Riesling can sit with the best made anywhere in Australia. A twenty-year proposition." - Ken Gargett (Wine Pilot)

94 points - "This is a riesling with a bit of difference, in flavour profile terms. It’s also a riesling of power and grip. It tastes of tonic water and lime blossoms, wax, honey, lime juice and talc. It’s pure but it has attitude and, as a result, it makes an impression. It’s super-young of course, but it’s good." - Campbell Mattinson (The Wine Front)

93 points - "Quite a full colour for its age: light-medium yellow, with a classic flowery bouquet clean and fresh, while the palate is refined and delicate and finishes with a little cleansing tannin bitterness. There's the merest nudge of sweetness to keep it all in harmony. A more structured dry riesling with a slight kick in its finish." - Huon Hooke (The Real Review)

Our Riesling is made as simply as possible, and consequently, perhaps more than any other variety, it presents a precise, pure reflection of the vintage.

2026 was a complex season. We had to contend with frost, hail and a January heatwave. For all those challenges, the wine is simply beautiful. The wine sings with floral notes, subtle spices and some really lovely citrus elements.

Whole bunches were picked in the cool of the morning and dropped directly into the press. The fresh juice was transferred to stainless steel, settled for a day or two and then racked off the sediment into fermenting tanks where yeast was added and fermentation proceeded at a cool 15 degree average.

When the yeasts finished their job the new wine was cold-stabilized for a couple of weeks, filtered and bottled.

There are no tricks here. All the qualities the wine possesses, the aromas, flavours and textures, come from the pure juice itself.

A classic Canberra Riesling to enjoy now or dip into as it matures over twenty years or more.