Last year I commended the 2003 vintage as the best Jasper Hill Riesling ever, but this one is even better, with greater intensity. Tropical/ citrus/ green apple and floral aromas with an ultra-dry, crisp natural acid palate. The risky practice of indigenous (wild) yeast fermentation of aromatic white varieties is now our preference, resulting in even more complexity in the wine. 12 percent.
Tasting notes by Andrew Caillard, MW - August 2007
Pale colour. Intense camomile/ lemon/ pear skin aromas. Beautifully balanced with with pear drop/ camomile/ lemon flavours, minerally mouthwatering acidity and lovely minerally flavour length. 94 points
Tasting notes by Andrew Caillard, MW - 17th August 2012
Pale colour. Surprisingly youthful and scented wine with lovely flinty, grapefruit, pear skin aromas. Very classic, harmonious and delicious palate with grapefruit, pear, apple flavours and crunchy, mineral acidity. Superb line and length. Drink now for its peak of development. Will last another ten years at last! Now -2024 95 points
Tasting notes by Andrew Caillard, MW - 8th August 2017
Medium pale colour. Fresh lemon curd, herb garden aroma s with mineral, geosmine notes.
Generous and creamy with developed baked lemon crème brulée, slightly flinty notes, fine looseknit supple textures and long fresh acidity, Finishes al dente firm with some bitter lemon notes. Classical in structure with lovely bottle age development. Drink soon but will keep. 12% Alc 94 points Now – 2028
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