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2021 Killer White Riesling

2021 Killer White Riesling

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The 2021 Killer White Riesling is available exclusively at our Cellar Door, The Line & Label Restaurant and for Wine Club members. 
Click here to join our Wine Club. 


A great example of varietal Riesling. The nose has aromas of flint and citrus. The palate is fresh and lively, packed with flavours of lime citrus and long minerality on the finish. Perfectly matched with King George Whiting or Coffin Bay Oysters. Vegan friendly. 


The 2021 vintage was the second vintage to be vinified in the newly built state of the art Winery and Cellar door facility which was just awarded the Best Building Excellence Award in the $2-5 million category at The Master Builders SA Awards.

The Riesling was harvested on 12th February 2021. This vintage was very low yielding across the board, with only 2 tonne of Riesling picked from the vineyard. It was machine picked by our brand new Pellenc harvester in the early hours of the morning when the fruit is coolest. The benefits of machine picking is that the fruit can be delivered to the winery and processing commenced within minutes of harvest. The fruit can also be picked at night with the benefit of cooler temperatures. The fruit was crushed and destemmed into a membrane bag press for de juicing.  The juice was then transferred to a stainless steel tank to cold settle before being racked off of grape ‘solids’ and fermentation commenced.
Fermentation lasted 14 days. The wine was once again settled, clarified and filtered before bottling.  This year we purchased a Cross Flow Filter, from Italy. This is the latest technology in filtering wine, and enables us to do the complete winemaking process onsite.


Situated on the Teakle property in Port Lincoln, 2 kilometres from the foreshore, with 150 meters elevation. The soils are a rich combination of sandy loam topsoil overlying a friable red-brown clay loam subsoil. The moderately warm summer temperatures and maritime breeze allow perfect ripening conditions in the vineyard. The long sunshine hour days encourage even ripening of the grapes, while the gentle breeze helps cool the bunches, retaining the beautiful natural acidity.