Wine Shows and Awards
We entered two wine shows, the Royal Hobart and the Tasmanian Wine Shows, between December 2006 and January 2013 establishing an incredible record of level consistency having won 30 trophies and over 50 gold medals during that period. The majority of our wines won at least a gold medal and almost all of our wines have won at least a silver medal.
In recent years we have submitted wines by invitation to the Winewise Competition and the Six Nations Challenge. In these cases, our 2010 R139 won the 2011 Winewise competition for Best Dessert Wine and our 2012 R9 won the 2013 Six Nations trophies for Best Riesling and Best White Wine and our 2014 R9 – a Double Gold medal when submitted in the 2016 Six Nations Challenge.
Between 2018 and 2021 we have re-entered the show scene winning:
- Trophy for Pinot Noir of Provenance at the 2021 Royal Hobart Wine Show with our 2017, 2014 and 2010 Pinot Noirs.
- Trophy for the Most Successful Exhibitor at the 2020 Tasmanian Wine Show and three trophies for : Reserve Champion Wine of Show; Best Riesling; and Best Sweet Wine.
- the James Halliday Trophy for the BestTasmanian Pinot Noir at the 2019 Melbourne Wine Show.
- The Trophy for the Best 3 Year Old Pinot Noir (2016 vintage) , Trophy for the Best Sweet Wine with the 2016 Riesling R139 and various gold and silver medals at the 2019 Tasmanian Wine Show .
- the Trophy for TopTasmanian Pinot Noir at the innaugural 2018 Australian Pinot Challenge for our yet to be released 2017 Pinot Noir Cuvee ‘C’and gold medals for our 2017 and 2016 Pinot Noirs.
The 2018 Pinot Noir – “Hand-picked and sorted, destemmed not crushed, 20% whole bunches included, 2-3 days cold soak, hand-plunged, matured for 10 months in oak….” (Silver – 94 points, AWC, Aug 20)
Silvers – 2020 and 2021 Tasmanian Wine Shows
Silver – 2019 Melbourne Wine Show
The 2019 Riesling R0 – This super-dry Riesling is perfect for seafood. The limestone base and cracking black clay soils at Pressing Matters provide minerality and the acid balance ensures longevity in the cellar.
“Is indeed dry, but not vehemently so. Minerally, crunchy lime leaf flavours… ”
90 points – Silver, Australian Wine Companion, Aug 2020
The 2017 Riesling R9 – The R9, with 9 grams of sugar per litre, is our most popular level of sweetness (in this case, off-dryness). Silver Medal, 2020 Tasmanian Wine Show
“Off-dry rieslings are perhaps the easiest to drink on their own and savoured with food; this is no different. A restrained wine with that dash of sweetness settling the palate, although certainly plenty of zesty acidity, oyster shell, preserved ginger, all manner of lemon and lime favours to keep this true.” AWC – 93 points – Jane Faulkner, Australian Wine Companion – August 2018
“Light, bright yellow colour, with a very spicy aroma, fresh and bright and clean, lemony as well, while the palate is just off-dry and fruity as well as delicate. A refined wine with good compactness and length. It demands food – such as fish.” 92/100 – Huon Hooke, The Real Review – Sept 18
The 2018 Riesling R69 –
The medium-sweet 2018 Riesling R69 – a versatile wine to have with Asian style or spicy foods, hard cheeses or dessert. As I often say in the tasting room – “it’s the wine to have while relaxing in the hammock on the verandah.” Clean, crisp and with the quality of its predecessors – a lovely wine for those who enjoy medium-sweet white wine. (Michelle Melick)
Here is an expert opinion:
“This has a healthy 69g/l of residual sugar, putting it into the sweet wine category without any room for argument. And because it’s Tasmania (and skilfully made), the wine is balanced by its natural acidity.”– 96 points – Gold -James Halliday – Australian Wine Companion, 01 August 2019
The 2018 Riesling R139 – A delicious dessert wine with a clean finish. Lovely with fruit based desserts or soft cheeses. (375mL)
“This has almost twice the residual sugar level of R69, but doesn’t taste twice as sweet. Counterintuitively, I wonder whether this wine needs more acidity for its sweetness to reach full voice. Pretty gorgeous stuff.” James Halliday, Australian Wine Companion, 01 August 2019
Some Past Vintages
The 2018 Riesling R0 -“This super-dry Riesling is perfect for seafood. The limestone base and cracking black clay soils at Pressing Matters provide minerality and the acid balance ensures longevity in the cellar.”
93 points – Silver, Australian Wine Companion, Aug 2019
“Very light colour, very restrained nose; some lemon pith. Delicate, refined, intense and long. A fine wine. Needs time.” 92/100 – Silver, Huon Hooke, The Real Review, 14 Jan 2020
The 2017 Riesling R0 –
The 2015 Riesling R0 – “It has flavour, texture and searing acidity. It’s hard to imagine that this will do anything other than mature very well. Exquisite balance. Lime, slate and mineral. Everything in fine order. 95 points.” (James Halliday, 2017 AWC)
The 2012 Riesling R0 – has intense lime/citrus florals combined with a balanced, elegant
palate. A great acid line and backbone ensures that this wine will continue to improve for many years.
Gold Medal – 2012 Royal Hobart Wine Show (RHWS)
2011 Riesling R0 – Tightly wound and restrained, notes of lemon zest, nectarine and fennel. Very dry with bracing acidity which is just starting to resolve.
Silver Medal – 2011 Royal Hobart Wine Show (RHWS)
The 2016 Riesling R9 – “Quince confit, ginger, orange blossom and a hint of chutney make for a complex introduction. The palate is kinetic, yet not quite electric; etched by grape skin phenolics and the variety’s genetic fiery acidity.” (92 points, AWC)
The 2015 Riesling R9 – “It feels complete. There’s sweetness here but the swing of acidity and gentle textural elements have the wine slinging both deliciously and long through the palate. Irresistible is the word. 95 points” (James Halliday, 2017 AWC)
The 2014 Riesling R9 – Double Gold Medal – 2016 Six Nations Wine Challenge
“Continues a remarkable track record of show success and deserved critical acclaim. The magic of the wine comes from its very low pH, high acidity and just under 9g/l of residual sugar. Coupled with its low alcohol, it makes this irresistible, and you don’t realise the acidity has hidden the sugar. 97 points.” James Halliday, Australian Wine Companion, 2015.
“The R9 here signifies nine grams of residual sugar, meaning this delicious wine is on the drier end of the spectrum but not ultra dry. This is reminiscent of some of the fine rieslings of Germany without the price tag. Straw coloured, it has a fragrant tropical nose leading to a palate with citrus line and length.” Winsor Dobbin, Wine Writer, The Examiner, 26 October, 2014
The 2013 Riesling R9 – “Bright straw-green; a whirling dervish of lime and grapefruit juice, mineral and acidity that leaves no corner of the mouth untouched; the juxtaposition of fruit and 9g/l of residual sugar has a promise of honey around the corner. Rating: 95 Drink by: 2023 Alc: 10.4%” (James Halliday, November 2013)
Silver Medal – 2013 RHWS, 2012 Tasmanian Wine Show (TWS)
The 2012 Riesling R9 – has lifted passionfruit and citrus bouquet with a continual palate balanced by intense clean acid. Like its predecessors, a wine that will gain even more complexity with age. (Greg Melick, Owner)
Trophy – 2014 Tasmanian Wine Show – Best Riesling
Trophy – 2013 Six Nations Wine Challenge – Best Riesling
Trophy – 2013 Six Nations Wine Challenge – Best White Wine of Show
Trophy – 2013 Tasmanian Wine Show – Best Riesling.
Trophy – 2013 Tasmanian Wine Show – Best 2012 Vintage.
the 2017 Riesling R69 – “The pristine, fresh acidity is a given, and rather than merely sweetness from the 69g/l residual sugar, it has morphed this wine altogether, adding layers of flavour. Preserved ginger and oranges, lemon balm infused tea and cardamom rally together on the long finish. Beautiful balance.” Jane Faulkner, AWC, 01 Aug 2018)
The 2016 Riesling R69 – “Exotic and alluring, this is light-bodied and chiselled: a tightrope walker deftly tiptoeing across a beam of high voltage acidity while pondering the allure of exotica across candied quince, orange marmalade, ginger and honeysuckle flavours on the long finish.” (96 points – AWC)
The 2015 Riesling R69 – “Soft and semi-intense but with excellent line and length. Oranges. Fresh picked and cut. With squeezes of lemon, even grapefruit. Simply, lovely. 94 points” (James Halliday, 2017 AWC)
The 2013 Riesling R69 – tasting notes coming soon.
The 2011 Riesling R69 – “Pale straw-green; a truly lovely young wine; near perfect balance of all its components, despite the (deliberately) high residual sugar; all-up, elegant but intense; the ’10 gives a glimpse of its future”. 95 points (James Halliday, AWC)
Silver Medal – 2013 Tasmanian Wine Show
The 2010 Riesling R69 – is … “pale green-gold; a stunningly rich and complex wine, with exceptional balance, line and length; fresh lime juice is a diamond-cut expression of the variety its key word elegance.” 95 points (James Halliday, Australian Wine Companion 2012)
Trophy – 2013 RHWS – Best Sweet Wine – Unfortified
Gold Medal – 2013 RHWS
Gold Medal – 2012 Tasmanian Wine Show (TWS)
Silver medals – 2012 RHWS and 2013 TWS
Gold Medal – 2011 RHWS
The 2009 Riesling R69 … “gives a good intensity of ripe grapefruit, peach and fresh pear aromas with some apple blossom and acacia honey hints. Sweet (69 grams per litre of residual sugar) and light bodied with a lower alcohol (10% declared), it fills the mouth with honeyed stone fruit and citrus flavours, finishing long. Approachable now, it should cellar to 2019+”..(Lisa Perotti-Brown, MW)
Trophy – 2010 TWS – Best 2009 Wine
Trophy – 2012 RHWS – Best Sweet Dessert Wine
Trophy – 2012 RHWS – Best Tasmanian White Wine
The 2017 Riesling R139 – “A wine of great delicacy, yet a certain verve too, the latter driven by the acidity, the former by the subtle fruit flavours. A mix of lime juice, cardamom-infused poached pears topped with ginger spice, glace lemon dusted with sugar and a gentle flinty/chalky nuance to the finish.” 95 points – Gold – Jane Faulkner, AWC, 01 August 2018
The 2016 Riesling R139 – “While virtually every other grape variety would be challenged by 139g/l of residual sugar, riesling is a crusader of impeccable balance due to its whirlwind of high acidity, sweeping across the dainty palate and whisking the sweetness into an ether of dryness. Pear Eau de Vie, ginger, quince and citrus chutney stream across the mouth before being corralled into the long, precise, delicate finish.” (94 points AWC)
Trophy – Best Sweet Wine – 2019 Tasmanian Wine Show
The 2015 Riesling R139 – Exquisite flavour. More than enough complexity tucked up its sleeve but the run of sweet citrussy flavour and the carry of it through the finish is top notch. 375ml. 95 points.” (James Halliday, AWC 2017)
The 2010 Riesling R139 – “Bright green-gold; since first tasted in January ’11 when it won gold at the Tasmanian Wine Show, the wine has developed another dimension of complexity to its pure, sweet lime juice aromas and flavours; the acidity is a perfect foil for its luscious sweetness. It will last for as long as you can keep your hands off it. 96 Points Alcohol:9.2% Drink by: 2020 Date tasted: 28/8/2012 (James Halliday, Australian Wine Companion).
The 2009 Riesling R139 – “Intense and luscious citrus with lime overtones. Balancing acidity creates great length and intensity”. Halliday 94 points.
Silver Medals – 2010, 2011 and 2012 TWS
Silver Medals – 2011 RHWS
The 2008 Riesling R139 – “…bright straw-green; intense, fine lime juice; very long, the acidity providing the all-important balance. 96 points “ (James Halliday, Australian Wine Companion 2012)
Trophy – Best 2008 Vintage Wine, 2009 TWS
Trophy – Best Sweet Wine, 2009 TWS.
The 2007 Riesling R139 – ” Riesling has a medium lemon-straw colour and presents aromas of lime leaves, straw, lanolin and honeyed lemon with a hint of toast. Very sweet (139 grams per litre of residual sugar) and well balanced by very crisp acid, it has a modest level of alcohol (9.2%), wonderfully silky texture and a long honeyed finish. Drinking now, it should cellar to 2016+” .(Lisa Perotti-Brown, MW)
Silver Medal – 2010 and 2011 TWS
Silver Medal – 2011 and 2012 RHWS
The Pinot Noir
The 2017 Pinot Noir – “Lovely bright colour. A complex flinty nose with good spice purity and gamey notes. Riper red fruits, particularly currants, add to the mineral acid line and fine tannins. A complex wine with plenty of drive” (2019 Royal Melbourne Wine Awards Trophy and Medal Guide)
Trophy – The James Halliday Trophy for Best Pinot Noir at the Royal Melbourne Wine Awards
Gold Medal Australian Pinot Challenge 2018
The 2016 Pinot Noir – “Medium to full red/purple with a slightly medicinal nose, angelica notes, Campari too – from whole-bunch ferment – and nice fruit sweetness in the mouth. A finer, more elegant style. Lovely elegance and fruit-driven charm.” 95/100 – Huon Hooke, The Real Review, 15 Jan 2019
Trophy – Best 3 Year Old Pinot Noir at 2019 Tasmanian Wine Show
Gold Medal – 2018 Australian Pinot Noir Challenge
The 2015 Pinot Noir – “It packs a lot of flavour with sweet plums and cherries, earthy rhubarb and roasted beetroot with that alluring forest floor fragrance. Full-bodied and intense sweet fruit on the palate no obvious oak (aged 10 months French barrels 10% new and best barrels selected before blending) and while there’s a freshness and a suppleness, the tannins present a sturdy wall, built to last for quite some time.” Jane Faulkner, Australian Wine Companion, 01 August 2018
Silver Medal – 2018 Royal Hobart Wine Show
The 2014 Pinot Noir – “Dark cherry, bitter chocolate and some sarsaparilla flesh are flung over a skeleton of vanillin oak and sturdy
tannins”. (91 points AWC)
The 2013 Pinot Noir – “There’s quite a bit of sulphur-stink, especially on opening, but the wine’s long lines of acidity and tannin have no trouble pulling cherry-plum flavours through to a long finish. Foresty notes add another dimension. This has a future ahead of it. 94 points.” (James Halliday, 2017 AWC)
The 2012 Pinot Noir – “Good colour; the bouquet and palate have an arresting opulence of plum and black cherry fruit; in the manner of Tasmanian pinots, has the strength and structure to sustain lengthy cellaring, and my guess is it will enter a prolonged plateau 5 years down the track. 94 points.” James Halliday, Australian Wine Companion, 2015.
The 2011 Pinot Noir – “Deep colour, and displaying an essency pastille bouquet of plum and sage; the palate is thickly textured and unctuous revealing plenty of concentration and depth, toasty oak notes …; big boned and muscular.” (2014 Australian Wine Companion)
Gold Medal – Australian Wine Showcase Magazine – July 2013
The 2010 Pinot Noir – has …. “Glorious florals, perfectly balanced red and black fruits, silkiness already. Great poise and destined for a super life in the cellar.” (Michele Round, The Pinot Shop, Launceston)
Trophy – Best Tasmanian Red Wine – 2012 RHWS;, Gold Medal, 2012 RHWS; Gold – 2012 National Wine Show – Canberra; Gold Medals at 2011 RHWS and 2012 TWS.
2009 Pinot Noir – “Deep ruby-purple coloured, the 2009 Pinot Noir offers a very good intensity of black cherry and black raspberry aromas with nuances of mint, black pepper and tree bark. Medium bodied and densely fruited on the palate, it gives a medium level of grainy tannins, very high acid and a long peppery finish. Delicious now, it should cellar nicely to 2016+.” (Lisa Perrotti-Brown, MW, 2010)
Silver Medal – 2011 RHWS