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Flat front label of wine

Plantagenet Great Southern Riesling 2008

Riesling from Australia
  • JH94
  • RP90
  • W&S90
0% ABV
  • JH94
  • RP90
  • JH94
  • RP90
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0% ABV

Winemaker Notes

The color is pale straw with green hues. Showing great delicacy and restraint, this wine offers quiet floral notes with background slate and lemon rind nuances. A fine yet supple palate that is tightly constructed with lovely natural acidity cutting a clean line the length of the palate. Long, lingering citrus flavours present now will evolve into toasty lemon butter with up to 12 years in in the bottle. A classic showing the benefits of a great vintage.

Critical Acclaim

All Vintages
JH 94
Australian Wine Companion
A little reductive on opening; incredibly tight lemon fruit, and a super-strong core of minerality; there is also a touch of exotic fruit on the palate, but the line and length suggest great longevity.
RP 90
Robert Parker's Wine Advocate
The 2008 Riesling is light straw-colored with a fragrant nose of baking spices, acacia and lemon-lime. Crisp, spicy, and vibrant on the palate, this light-bodied Riesling is nicely concentrated and has the acid structure to evolve for 2-3 years.
W&S 90
Wine & Spirits
This lively riesling backs up its fragrant, juicy peach flavor with firm green apple acidity. It's rich in the middle, talcky and saline in the end. For grilled prawns.
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Plantagenet

Plantagenet

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Plantagenet, Australia
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The first vines were planted in 1968 at "Bouverie" Denbarker. These consisted of 4 1/2 acres of Cabernet Sauvignon and Shiraz. Plantagenet Wines now has boosted the total acreage to 100, including Malbec, Riesling, Chardonnay, Sauvignon Blanc, Cabernet Franc, and Merlot. Plantagenet aims to make elegant, structured wines that have complexity, finesse and balance.

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, Washington, cooler regions of California, and the Finger Lakes region of New York.

In the Glass

Riesling typically produces wine with relatively low alcohol, high acidity, steely minerality and stone fruit, spice, citrus and floral notes. At its ripest, it leans towards juicy peach, nectarine and pineapple, while cooler climes produce Rieslings 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 petrol.

Perfect Pairings

Riesling is quite 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.

PIN268962_2008 Item# 107350