Other Vintages:


Riesling was the first variety we planted at Lenswood in 1982 with the first small crop in 1985. Our Riesling is on the austere end of the range of Riesling styles made in Australia and as such is the logical extension of the fine, subtle long lasting wines from Eden Valley which have such an established place among the great wines of this variety.

To me the essence of our Riesling is gentle, fine floral aromatics with the palate showing great finesse and delicacy. There is a mineral element about these wines and a wonderful capacity to fill out and grow in complexity with age, free from the heavy, overt, toasty aged characters that dominate many aged Australian Rieslings.

Vintage Description

Afer the difficult 2001 and 2002 growing seasons 2003 was a welcome relief. The growing season was free from extremes of temperature and Autumn was near average warmth with no significant rain to upset the harvest. Our Riesling was picked on the 7th of April which is a little earlier than average. The grapes ripe and dry with lovely fine flavour. Crop levels were low at 2.4 kg per vine.


Lifted, fragrant, citrus blossom fruit with mineral overtones.


Straw with a light green tinge.


Fresh citrus fruit with a crisp, textural savoury edge. Even, mouthfilling, lingering flavour.


Lenswood, Adelaide Hills


100% Riesling

Oak Maturation



Excellent ageing prospects, building in honey, lime flavours but without obvious toast or heavy ageing characters.

Food Suggestion

Ideal with seafood but can be enjoyed with a wide range of foods or on its own. Best with subtly flavoured rather than heavy foods.

Serving Suggestion

Cool. Best between 5 and 10°C.


A note on Stelvin. We now use Stelvin on all our white wines. Stelvin sealed wines in my experience have many positive characteristics. They; are fresher than cork sealed wines are free of taints age more slowly and gracefully than cork can be safely stored at more variable and warmer temperatures than wine under cork. Since ageablity is a fundamental attribute of our wines it is logical that we should seal our white wine with the closure which achieves this best. The question of ageing of red wines under Stelvin is still open. Steady but limited ingress of air to the wine to enhance development of reds is facilitated by cork under good cellaring conditions and is, to me, a reason to continue with cork for reds.