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Flat front label of wineFront shot of wine bottle

Pewsey Vale Museum Reserve The Contours Riesling 2011

Riesling from Australia
  • JH95
  • WS93
  • RP92
11.5% ABV
  • W&S93
  • WE92
  • JS92
  • JH95
  • RP94
  • W&S93
  • WS92
  • D95
  • RP93
  • WS90
  • WS93
  • JS91
  • W&S94
  • JH94
  • RP91
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3.8 6 Ratings
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3.8 6 Ratings
11.5% ABV

Winemaker Notes

Pale straw in colour with green hues. Enticing aromas of freshly squeezedlemon with a hint of white flowers. Bottle aged characters of toast, cloveoil and lemon grass have started to emerge. The palate shows great lengthand depth with concentrated power, pristine fresh lime juice overlaid withtoasted brioche, sage oil and lemon grass. The wine finishes with a freshnatural acidity which balances the flavour intensity. Released in 2016 after 5years of bottle age, this wine will gracefully continue to age for many yearsfor those who appreciate bottle aged Riesling.Try with Foie Gras or duck breast with five spice glaze or fresh gnocchi witholive oil and shaved truffles.

Vegan and Vegetarian Friendly

Critical Acclaim

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JH 95
Australian Wine Companion
The mid-palate is almost plump with flavour but the finish shoots out long and impressive. This has arrived at a good place; it's a good reason for the Museum Release program. Volleys of lime, spice and toast-like flavour; all with powerful serves.
WS 93
Wine Spectator
Up front and refreshing, offering a seamless mix of lime, pear and green apple flavors. This wine's details gain momentum on the finish, where smoke, lanolin, beeswax and chamomile accents add complexity and depth. Drink now through 2027.
RP 92
Robert Parker's Wine Advocate
The 2011 Riesling The Contours is intensely scented of lemon curd, lime leaves, fresh hay and toasted almonds with hints of crushed stones, orange blossoms and coriander seed. The light-bodied, bone-dry palate has a wicked backbone of rasping acidity adding to the energy of the citrus and mineral flavors, finishing with wonderful length.
Rating: 92+
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Pewsey Vale

Pewsey Vale

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Pewsey Vale, Australia
Video of winery
Pewsey Vale Vineyard was first planted to Riesling by Joseph Gilbert in 1847. The site was later purchased by well known grazier Geoff Angas-Parsons whom in 1961 invited his friend Wyndham Hill Smith to jointly develop the historic vineyard site. They believed the site could produce "delicate Rieslings in the Germanic style".

With an altitude varying between 485 metres and 500 metres, Pewsey Vale sits 250 metres above the Barossa Valley floor. The cooler temperatures found at this height encourage a longer ripening period which extends well into autumn. This longer ripening period is essential for producing superior quality grapes with exceptional flavour and character - hallmarks of Pewsey Vale wines. Block to block variation enables winemakers to select from separate parcels of fruit to tailor wines to the Pewsey Vale style, ensuring consistency from vintage to vintage.

Australia

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A large, climatically diverse country producing just about every wine style imaginable, Australia is not just a source of blockbuster Shiraz or inexpensive wine with cute labels, though both can certainly be found here. Australia has a grand winemaking history and some of the oldest vines on the planet, along with a huge range of landscapes and climates; it is impossible to make generalizations about Australian wine. Most regions are concentrated in the south of the country with those inland experiencing warm, dry weather, and those in more coastal areas receiving humid and tropical, or maritime weather patterns. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.

Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing, and there are a vast array of intriguing varieties to be found.

Riesling

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A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. This versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling, and can age longer than nearly any other white variety. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Oregon, Washington, cooler regions of California, and the Finger Lakes in New York.

In the Glass

Riesling is low in alcohol, with high acidity, steely minerality, and stone fruit, spice, citrus, and floral notes. At its ripest it leans towards juicy peach and nectarine, and pineapple, while in cooler climes it is more redolent of meyer lemon, lime, and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of gasoline.

Perfect Pairings

Riesling is very versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice), and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

Sommelier Secret

It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

STC876076_2011 Item# 196089