2020 GCV Celtic Farm Riesling

The 2020 GCV Celtic Farm Riesling comes from three different blocks on the vineyard and our intention is to make a wine in the modern Australian Riesling style – crisp, dry and fresh.

Citrus characters of lemon and lime on full display along with some attractive floral notes.

$28.00 / bottle

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GCV Celtic Farm Riesling


The "entry level" Riesling but one that seriously over-delivers. Purity and flavor are abundant and it makes for sensational value.

Tasting Notes

Upon release the 2020 Celtic Farm Riesling has a pale straw colour with green hues. The lifted aromatic profile showcases lemon sherbert, mandarin and white blossoms. The palate is flavoursome with ripe lemon, kiwi fruit and fresh green apple notes balanced with soft, crisp acidity. A classic approachable Clare Valley Riesling, great for a summers drink or match with seafood. Best consumed in its youth but can be enjoyed over the next 5 years.

Technical Detail


100% Clare Valley, South Australia.
One of Australia's oldest and most premium wine regions, famous all around the world for it's Riesling and Shiraz wines in particular


100% Riesling


Single vineyard

 When to Drink

Enjoy now or cellar for 5-10 years
11.5% Alcohol


Vintage Notes

Growing Season

The 2020 growing season required a deft hand in managing the vines. The winter season provided well below average rainfall, followed by a windy spring that caused low fruit set and resulting low yields. The benefit of this was with the dryer conditions the vines found a natural balance of smaller canopy size suitable for the low yields limiting vine stress. Whilst December was particularly hot the key ripening period of January and February had moderate temperatures which allowed us to pick the grapes with good acidity, flavour and freshness. A 20mm rain event on February 1 was a welcome relief and provided a final drink for the vines before harvest started.



The grapes for this wine were machine harvested in the cool, early hours of the morning, transported to the winery to be crushed, chilled and pressed as soon as possible prior to the juice being clarified by cold settling. It was then inoculated with a pure yeast culture, with fermentation carried out in stainless steel temperature controlled tanks for on average 25-30 days. The wine was fined, stabilised then filtered prior to bottling.