Paul Nelson De Taillevent Riesling 2023

This Paul Nelson Riesling showcases the classic tension that defines great Riesling - marrying substantial fruit weight with piercing acidity. The unique plasticine aromatics mentioned are a hallmark of quality Riesling, indicating complex mineral interactions during fermentation. Unlike many Australian whites that emphasise richness, this wine prioritises energy and raciness, making it incredibly food-friendly and age-worthy.

Great Southern's cool climate and diverse soil types create perfect conditions for Riesling's signature acidity and mineral expression. The region's temperature variations allow grapes to ripen slowly while retaining crucial acidity, resulting in the gravelly minerality and lime-driven character found in this wine. This terroir influence explains why Great Southern Rieslings often display more structure and longevity than their warmer climate counterparts.

Serve well-chilled at 8-10°C to highlight the wine's natural acidity and citrus characteristics. The light body and energetic profile make it perfect as an aperitif or paired with fresh seafood, Asian cuisine, or goat's cheese. Consider decanting briefly if serving immediately after opening, as the mineral complexity will develop beautifully with a little air exposure.

The plasticine note is a distinctive mineral-driven aroma often found in premium Rieslings, reminiscent of wet slate or fresh clay. It's not unpleasant - rather, it adds complexity and indicates the wine's interaction with mineral-rich soils during development. This unique characteristic, combined with the lime zest and green apple notes, creates a fascinating aromatic profile that evolves as the wine opens up in the glass.

This Riesling is absolutely delicious now, showcasing vibrant fruit and that energetic 'get-up-and-go' character. However, quality Rieslings like this typically develop beautifully over 5-8 years, with the citrus notes evolving into honey and petrol characteristics while maintaining their mineral backbone. The wine's natural acidity and structure suggest it will reward both immediate enjoyment and patient cellaring.