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Killer White Riesling

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We love this fresh Riesling from Teakle wines, definitely where to start if you are unsure about wines, this award winning wine is certainly a favourite of the Teakle Winery family


The 2023 Killer White Riesling has bright fresh acidity, which zings on the palate.  It has an orange blossom aromas, with Bickfords lime and lemon peel characters. Ready to drink now, young and fresh, but the natural acidity will keep this wine fresh for several years, before slowly starting to become more toasty, buttery characters over the next 5-10 years. Vegan friendly


The 2023 Riesling was harvested with our Pellenc Grape Harvester in the early hours of 21st March. The fruit was vinified in our onsite state of the art winery, which was built in 2019 and was awarded the Best Building Excellence Award in the $2-5 million category at The Master Builders SA Awards.

The 2023 growing season was ideal for grape growing, with little disease pressure and a long ripening period. We planted more rows of Riesling in 2021, and had a small yield from these new plantings, which shows great promise with the flavour profile. 

Picking grapes in the early hours of the morning ensures they are delivered cold and fresh to the winery which naturally helps preservation from oxidation. The fruit was crushed and destemmed into a membrane bag press for gentle pressing and de juicing. 

The juice was then transferred to a stainless steel tank to cold settle for 12 days before being racked off of grape ‘solids’, warmed, inoculated with QA23, a neutral dry wine yeast and fermentation commenced. Fermentation lasted 11 days. The wine was once again settled,  stabilised, clarified and filtered before being bottled in June 2023.


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.


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