2021 R0 Riesling

Coal River Valley, Tasmania
12.8% / 750ml

Greenish-pale in colour. The aroma has hints of makrut lime, dried orange blossom, and pear. The palate is crisp and transparent, with the refreshing crunch of a Granny Smith apple. Mouth-watering and electric acidity. Freshly released, our 2021 R0 has already proven to be a successful wine. It received a prestigious Top Gold award at the Tasmanian Wine Show in 2022 and a Silver award at the Melbourne Wine Show in the same year.


One of four bottlings of rieslings made each year at Pressing Matters. A bone-dry style from cool-climate, single vineyard riesling.

2022 Tasmanian Wine Show
95 / 100
Huon Hooke for The Real Review
93 / 100
James Hallidy
The tension of zero residual sugar in the cool and refreshing 2021 season is pronounced indeed, demanding a great deal of time for its razor acidity to assimilate. It's packed with all the crunchy Granny smith apple, kaffir lime and lemon fruit concentration and lingering persistence to go the distance.
Tasting Notes

Pale with green tinges. On the nose, preserved lime, dried rose petal and pear. A Cox’s orange crunch. Clean and clear palate; vibrant and juicy with great length.

Winemakers Notes

After selective picking, the fruit is gently bag pressed and cold settled for 48 hours. Post racking, the juice is inoculated with a neutral yeast and fermented at cool temperatures for around three weeks.

After the ferment has been stopped at the required sugar level, the wine spends around 6-8 weeks on lees before being prepared for bottling.

Vintage Notes

After another dry winter in Southern Tasmania, budburst commenced around the middle of September.

Relentlessly windy and cold conditions over spring and through to summer saw delayed shoot growth and a challenging flowering period.

The end result—open canopies and lower-than-average yields—allayed much of the handwork we do in the vineyard in a normal season.

Every month of the growing season over 2019 and 2020 had lower-than-average temperatures except January, which was average. The cooler year, lower yields and open canopies delivered fruit with great intensity and driving acidity.