John Vickery is the acknowledged old master of Riesling in Australia, with an illustrious career spanning over fifty years, culminating in the extraordinary awards tally of more than fifty Trophies and over four hundred Gold Medals.
The Rieslings he crafted from Watervale (in the Clare Valley) and Eden Valley (in the Barossa) stand tall as the epitome of this most majestic grape variety, each with a unique South Australian and sub-regional thumbprint. Vickery wines are made in collaboration with talented winemaker and family friend Philip Lehmann, so that John's winemaking methods and knowledge will be preserved and passed on for generations to come, for the benefit of all lovers of classic Australian Riesling.
The Vickery Watervale Riesling is a classic example of this wine style. Bright vivacious colour, lifted aromatics with intense fruit flavours on the middle palate. Fresh lime acidity completes a long and persistent finish.
Colour: Vibrant golden straw with pale-green hues.
Aroma: An abundance of lovely Watervale aromas are prominent - fresh lemon-lime citrus, white honeysuckle and an intriguing creaminess.
Palate: Full-flavoured and generous, whilst still portraying a sturdy precision. Boasting flavours of creamy lemon curd and blossom with a soft-mineral acidity. Moreish finish.
Food Match: Chilli Crab and infact most seafood.
Cellaring: As with all Vickery Rieslings, this wine will be bright and fresh in its youth and will reward careful cellaring for 7 - 10 years.
"The fruit is sourced from three Watervale growers. Very perfumed with kaffir lime, lime blossom and flavoursome and succulent lime and lychee to the palate. Lovely fruit depth and ripeness with brightness - a generous Watervale Riesling with, I'm told, a little bit of pressings for flavour. Long with a salty note to the finish. 2.5g/l residual sugar. Delicious!"
(Sarah Ahmed, The Wine Detective, Feb 2018)
"Floral, with a very seductive, refreshing, creamy palate full of lime zest and mouth-watering green fruits, finishing bone dry. Drink with crab."
(John Wilson, The Irish Times, September 2018)