Robert Stein Wines is proud to release two of their trio of Rieslings

Their 2017 Vintage thought by wine lovers to be their best yet

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2017 Robert Stein Dry Riesling

2017 Robert Stein Dry Riesling [©Robert Stein Wines]

2017 Robert Stein Half Dry RS10 Riesling
Robert Stein Winery cellar door, Mudgee
Robert Stein Vineyard, Mudgee, New South Wales
Robert Stein Winery and Vineyard, Mudgee


Mudgee’s Robert Stein Wines, is releasing two of their trio of Rieslings; the 2017 Robert Stein Dry Riesling ($30) and 2017 Robert Stein Half Dry RS10 Riesling ($35).

“I believe that the 2017 Rieslings are the best we have made,” said winemaker Jacob Stein. “Our Rieslings have been steadily improving with the focussed effort we have made in the vineyard and the greater understanding we have of our fruit.

“The region’s continental climate with warm days and cool nights, combined with excellent soil profiles are some of the attributes that ensures Mudgee produces great wines with a distinct regional character.”

The 2017 vintage produced outstanding fruit across the country, with Mudgee no exception. It was a near perfect vintage with ample winter rain allowing for healthy vines with good crops and canopy levels. Ripening was perfect, making it one of the best vintages in recent memory.

“Our 2016 Rieslings were very well received, being awarded four trophies and ten gold medals. I think the 2017 wines are better.”

The 2017 Robert Stein Dry Riesling was made from grapes grown on a number of Mudgee vineyards, ranging from 40 to 47 years of age and at an elevation of over 550 metres.

The 2017 Robert Stein Half Dry RS10 Riesling on the other hand was made from estate grown fruit; a selection of rows on the lower slopes of the vineyard, growing in shaley red ironstone soils.

With Jacob’s background the wines are Germanic in style, are crafted to show fruit intensity and are built for longevity. The grapes were whole bunch pressed in the cool of the morning with the pressings kept separate and let ferment wild in seasoned French Hogsheads to ensure complexity in the finished wine. The fermentation was cool and slow and stopped at ten grams residual sugar.

The third wine in the trio is the 2017 Robert Stein Reserve Riesling. This wine will spend nine months in bottle prior to release early next year. “I am in awe and excited about this wine. It could be one of the best examples we have produced,” concluded Jacob.


The Robert Stein wines are widely distributed as well as being available via their website



  • Mudgee (NSW)

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