Riesling 2021 – Black Market Deal #45203

This Riesling is crafted using 100% wild yeasts rather than commercial strains, which creates greater complexity and allows the wine to express its true terroir. Wild fermentation is a traditional technique that takes longer but results in more nuanced flavours and a deeper connection to the vineyard's unique characteristics. The careful, considered winemaking approach ensures every element serves the final product rather than cutting corners for efficiency.

The High Country Victoria's Upper Goulburn region provides the perfect cool climate conditions that Riesling thrives in, with significant diurnal temperature variation that preserves acidity while allowing flavour development. The region's elevation and stoney soils contribute to the mineral backbone that's evident in this wine. These conditions allow Riesling to maintain its signature freshness and aromatic intensity while developing complex citrus profiles that would be impossible in warmer climates.

Serve this Riesling well-chilled at 8-10°C to highlight its crisp acidity and aromatic complexity. The diverse citrus and acid profile means it will evolve beautifully in the glass as it warms slightly, revealing different layers of lime, stone fruit, and mineral notes. Consider decanting it briefly or swirling gently to release the white flower aromatics that are characteristic of quality cool-climate Riesling.

The wine's bright acidity and mineral backbone make it exceptional with fresh seafood, particularly oysters, sashimi, or grilled fish where the citrus notes complement rather than compete. The stone fruit tartness also pairs beautifully with Asian cuisine, especially dishes with ginger, lemongrass, or mild spice. For cheese, try it with fresh goat's cheese or aged hard cheeses where the wine's acidity can cut through richness while the mineral elements enhance complex flavours.

While delicious now with its vibrant lime and fresh aromatics at their peak, quality Riesling like this 2021 vintage has excellent cellaring potential of 5-8 years. As it ages, the primary citrus fruits will develop into more complex honey and petrol notes while maintaining that crucial acid backbone. The wild yeast fermentation adds extra complexity that will continue to evolve, making it rewarding both as a young, fresh wine and as a more mature, contemplative drop.