2023 Castle Rock Estate ‘Diletti’ Riesling

96 Points “This wine is barrel fermented and matured with extended lees contact. A succulent, layered, intriguing and delicious riesling of concentration, power and freshness. Hold onto your hats! Lots of lime, green apple (dried and fresh), with almost sticky, palate-staining texture, nuance of cashew nut savouriness, a light ginger trill and hazelnut character. While superbly juicy and fresh, the savoury elements dial in layers of interest and personality. A touch of honeycomb settles in, too. All of this so beautiful and well balanced. Right on.” Wine Companion, Mike Bennie

9.5/10 Points “This is so taut you can hear it ping when you tap it. Quite austere yet quite alluring because of it. Oysters and nam jim would be a great combination with it.” Max Crus Saturday Wine Column

95 Points “Another example of a winemaker playing with his food. Rob has fermented and matured, over ten months on lees, the fruit here in older French puncheons. The wine has picked up a little more colour than some and is a deeper yellow. The nose gives us an enticing array of flavours with apricot skins, figs, lemon curd and fresh citrus. There is a chalky/minerally backing and the wine exhibits bright acidity, balance, a fine focus, drive and length. A long and lingering finish here, with intensity maintained for the full journey. Impressively persistent. Enjoy over the next ten to fifteen years. Love it.” Winepilot, Ken Gargett

95 Points, “This style of Riesling harks back, probably centuries and well before stainless steel tanks were invented. This Diletti 2023 version is made from free-run juice, fermented and matured in French oak puncheons with extended lees contact. This allows for multi-layered development and palate weight. This wine offers initial top notes of lime, dried herbs and brioche-like toastiness. Mid-palate astringent grip and acid zing might intrigue some palates… however the finish is long, crisp and textural. This is a medal-worthy grippy, fresh young Riesling with promises of further integration with some cellaring.” Winelines, Gibert Labour

94 Points “The use of barrel fermentation and lees contact have made an impact on this textural Riesling. With more body than its fresher-faced siblings, this Castle Rock Estate Diletti shines the light on the variety from a different angle. Fermented in older French oak for 10 months, the lees were stirred occasionally building the complexity and interest. Juicy limes, green apples and sheets of lemon zest make for quite an opening. A superfine creaminess reaches out with a faint lick of preserved lemon. A talc presence sticks to an elongated finish framed by tight acidity. A considered and incredibly delicious wine, this will comfortably age for the long term should you choose to hold out. Drink now to ten years+” Qwine.

95 Points “This is a much more savoury, textural wine, with a 100% barrel ferment in older oak. Treated more like a Chardonnay than a traditional Australian Riesling in the winery, with extended lees ageing. Still fresh and lively with the Castle Rock DNA, but there is much more in the mouthfeel and texture. A brilliant drink now, but also able to be cellared with confidence. At the end, the acid really cuts through conferring great energy and drive.” Barry Weinman, Fine Wine Club

★★★★☆ “A complex, lees-influenced style with citrus aromatics. It’s Alsace-leaning on the nose, but the palate is pure, pristine, dry Australian. Perfect for those looking for a riesling that dares to be different.” Winewise Magazine, Lester Jesberg

94 Points, The Winefront