Majella Riesling 2026 is an estate-grown Coonawarra Riesling sourced exclusively from Majella’s Silica block vineyard, planted in 1994 and first bottled as a Riesling in 1998. Pale lemon with lemon curd, florals and citrus on the nose, and a well-balanced palate of crisp acidity and a gentle lingering finish. Gently pressed, stainless steel fermented and bottled young to retain freshness.
Appearance
Pale lemon with bright, fresh clarity.
Nose
Lemon curd, florals and citrus. Full-flavoured and immediately inviting with genuine Coonawarra Riesling character.
Palate
Well-balanced with crisp acidity and fruit-forward freshness. Gentle, lingering finish with lemon curd and citrus.
Winemaking
Gently pressed with very limited skin contact to preserve fruit aromas and flavours. Fermented in stainless steel tanks. Bottled young to retain crisp freshness and varietal purity. 100% Riesling from the Silica block vineyard, established 1994.
Vintage Conditions
The 2026 Coonawarra vintage continues the exceptional run of recent seasons. A dry winter and spring, consistent warmth through summer, and a cooling effect from the Bonny Upwelling encouraged gradual fruit maturation. Low pest and disease pressure preserved fruit quality throughout. Whites are vibrant with crisp acidity and expressive flavours.
Cellaring
Enjoy now or cellar up to 8 years. The firm acidity and fruit purity of the 2026 vintage will reward patience.
Gently pressed with very limited skin contact to preserve fruit aromas and flavours. Fermented in stainless steel tanks. Bottled young to retain crisp freshness and varietal purity. 100% Riesling.
Sourced exclusively from Majella’s Silica block vineyard, established in 1994. First bottled as a Riesling in 1998. The Silica block is part of Majella’s 60 hectare estate in Coonawarra, planted predominantly to Cabernet Sauvignon and Shiraz with small areas of Riesling.
The 2026 Coonawarra vintage continues the exceptional run of recent seasons. A dry winter and spring, consistent warmth through summer, and a cooling effect from the Bonny Upwelling encouraged gradual fruit maturation. Low pest and disease pressure preserved fruit quality throughout. Whites are vibrant with crisp acidity and expressive flavours.
