Pikes Wines, Clare Valley Riesling Dry (2014)


The nose is a blend of dry flowers, citrus, honey with some white pepper and fine minerality enveloping the fruit. It is mesmerizing. In the mouth, it is crisp and dry and the citrus is complemented by some beautiful peach. The finish is long and balanced.

― Ed Sorensen, Cork & Fork


Food Pairing:A wine for all times and all seasons! As an aperitif with hard cheeses, as lunch with a piece of grilled fish or for elegant dinner with roasted white meats.

― Anna Landragin, Cork & Fork

Winery:The Pike Family patriach, Henry Pike, emigrated from Dorset to South Australia in 1878 aboard the HMS Oakland. He settled in the small town of Oakbank in the Adelaide Hills and in 1886 established a family business called Pikes Dorset Brewery. Subsequently this business became known as H. Pike & Co. and the Pikes name became known throughout South Australia for its quality beer, ales, soft drinks and cordials and its famous Tonic Ale. From the outset, Henry Pike used the striking English Pike fish on all his beer labels and we have continued that tradition on all our current products – a symbol of Pikes long heritage, now spanning three centuries. H. Pike & Co. was unfortunately sold in 1972, but this did not end the family tradition. By this time, Henry’s great grandson, Edgar Walter Pike, was well established in the wine industry as a private vigneron and vineyard manager for a large propriety wine company. Edgar’s sons (Andrew and Neil) both entered the wine industry after graduating from Roseworthy Agricultural College and have established themselves in their respective fields of expertise (Andrew in viticulture and management and Neil in winemaking and marketing). With the assistance of Edgar and his wife Merle, they then established ‘Pikes Wines’ in 1984 at ‘Polish Hill River Estate’ in the Polish Hill River sub-region of the beautiful Clare Valley in South Australia. The first Pikes wines were released in the Spring of 1985 and we have since been making and marketing a range of premium table wines which reflect the region, the vintage season and the varieties grown.

― From the Winery


Additional information

Ageing Type



Polish Hill River, South Australia

Vineyard Detail

The Merle

Farming Type

Practicing Sustainable

Grape Detail


Blend Type

Single Varietal/Vintage


Neil Pike


“Most fruit is lightly crushed and destemmed prior to pressing or fermentation. Minimal amounts of SO2 added in the vineyard to protect against oxidation in delicate white varieties (Riesling, Sauvignon Blanc, Semillon). Pectic enzymes added to white varieties ex press, juice/must adjusted where necessary with tartaric acid. Inert gases, carbon dioxide, and nitrogen, are used extensively to protect all our wines from oxidation. Pure yeast cultures added for most delicate whites produced as well as most reds. Wild yeast ferments are encouraged for some Shiraz and Sangiovese batches. We encourage 100% wild yeast fermentation in the Chardonnay and Viognier with solids. MLF happens naturally and is desirable in all reds. All whites are cold and heat stabilized prior to bottling. If fining is required PVP is our preferred agent. Membrane filtration is carried out at the bottling stage. Reds are fined only if necessary and minimum filtration if required.”
― From the Winery

Type of Wine

White, Still, Dry

Winery Website



Wine Enthusiast 91 pts

You may also like…