The 2003 drought has produced I think the best Jasper Hill Riesling ever. Intense citrus/green apple/floral aromas that follow through with the same intensity onto the dry, crisp natural acid palate. Quality may also be partly due to the indigenous (wild) yeast fermentation now used. 13.0% alcohol.
Tasting notes by Andrew Caillard, MW - August 2007
Pale colour. Lemon essence aromas with some camomile notes. Sweet slippery lemon essence/ grapefruit flavours, fine mineral acidity. Kick up chalky dry at finish. Now-2012. 84 points.
Tasting notes by Andrew Caillard, MW - 17th August 2012
Medium pale colour. Intense brown lime, slightly brassy aromas with some caramel notes. Looking substantially more developed than 2004! Brassy, lemon flavours with caramel flavours, chalky textures and hard acidity. Has lost its vinosity and freshness. Now - past. 82 points
Tasting notes by Andrew Caillard, MW - 8th August 2017
Medium colour. Crème brulée, tobacco aromas with some baked apple, lemon notes. Supple wine with developed brassy, crème brulée, baked apple fruits, fine looseknit textures and fresh acidity. Showing significant development but still drinking ok.13% Alc 87 points – Now
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