Very tangy, with lime and grapefruit notes set against raging acidity. Needs time in the cellar in order to soften. Best after 2017. 400 cases made, 150 cases imported.??–HS??Region: Australia / Western Australia / Frankland River Select to Add

Fresh and distinctive, with quince and pineapple flavors on a tart frame, finishing with length. Best from 2015 through 2020. 450 cases made.??–HS??Region: Australia / Western Australia / Frankland River Select to Add

The 2011 Poison Hill Riesling is scented of grapefruit, lemon curd and chalk dust with a whiff of dill seed. Clean, dry and very pure in the mouth, it has a light body and approachably refreshing acidity with a long finish. It should drink best 2013 to 2022+. Importer: John Larchet, The Australian Premium Wine Collection; www.tapwc.com

Coming from a single vineyard planted in 1988, the 2010 Poison Hill Vineyard Riesling offers youthfully mute white peach and waxy lemon aromas over fennel seed, wet slate and lime leaf. Dry with just a touch of residual sugar (4.6 grams per liter), it has crisp, well balanced acid and intense citrus and mineral flavors in the mouth that linger long into the finish. Approachable now, it should be drinking best 2012 to 2022. Importer: John Larchet, The Australian Premium Wine Collection; www.tapwc.com