hi 2008 O’leary Walker Polish Hill Riesling « Cinderella Wine - Ridiculously low prices for up to 24 hours only.

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$21.99Original List Price

19.99Best Price On The Web
*Including cost of shipping per bottle.




per btl



Cinderella offer($13.88) has sold out,
WL price is now being displayed!

Code: 65577

Cinderella Wine says: Product Details:
Please note, orders are processed on a first come basis. If you leave the wine in your cart for even a few minutes it might have already sold out as our stock quantity is removed when you submit the order in final, not when you add it to your cart!

You will get two emails from us with regards to your order. The first email from us only confirms that we received your order. The second email will confirm that we have enough wine to fill your order. Due to the high volume of sales there are times when the wine has sold out, but our system is still updating and shows it as available. We're sorry for any inconvenience and will do what we can to fill your order!

Thanks to your feedback we might bring back some of Cinderella Wine's popular previous offers. If a wine makes another appearance here, this newer offer will always be slightly higher than the original one. Offers that are on the site on Friday through Sunday will be shipped on Monday.

Best Price on Web is determined by Wine-Searcher Pro prices as of yesterday: Wine Library sells this for our sale price of $15.99. We are the best and only price online. You must be logged into the Pro Version of Wine Searcher to see all of the results.

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Rating: 95 Pts James Halliday - Australian Wine CompanionSize:750ML
Region: South Australia Country:Australia
Varietals: Riesling ABV:12%

More Ratings:

95 Pts James Halliday - Australian Wine Companion

"Apple, lime and slate aromas; a beautifully structured and focused palate, the flavour flowing on evenly from the bouquet; thoroughly impressive line and length. Drink by 2016. Special Value. Tasted 07/08."


"SC 100% Riesling. The Polish Valley is a small micro-climate in the hills of the Clare Valley. David O'Leary and Nick Walker, the winemakers, selected the best fruit from experienced growers. Soil is very ancient grey loam over sandstone and slate. The fruit is hand-pruned and trained, 20 buds per vine, and was harvested by hand. The juice is free-run and drained only, the fruit then goes into a membrane bag press to extract the pressings fraction before 12 days of controlled and even fermentation. Bottled May 2008. Suitable for vegetarians and vegans."

"Lime and flowers. Bond dry. Not bad at all. Pretty fierce acidity and slightly astringent. Just a bit too severe and hard pressed. (JR) Tasted 10/08." 15.5 out of 20 points, Jancis Robinson's Purple Pages

"Pale straw with steely green tinges. Delicately perfumed with a hint of musk and bath powder. Textured with hints of orange rind, lim and spice. Delicate with crisp natural acidity and a balanced finish. A perfect accompaniment to oysters natural, fresh seafood and matches with many styles of cooking, especially Asian cuisine." -Winery

"Virtually next door to each other in the Polish Hill River, Martin & Joan Smith and Molloy's vineyard stand as excellent examples of what this sub-region of Clare can achieve. The soils are the thumb print on all great wines and as the road leading to both vineyards is called Blue Cutting Rd, so too is the basis of their vineyards. Grey loam acid soils over sandstone and slate make up the profile with much of the top soil littered with rock, hinting of just how tough the vines need to be to sustain growth and produce quality fruit - not to mention the work of the vigneron to provide the balance overall. Only 9 kilometres from Watervale, the Polish Hill River region is quite a bit cooler and typically the fruit ripens 2-3 weeks later. This, combined with the soil, produces fruit with finesse and intensity. It is the slate of Polish Hill River, as opposed to the limestone of Watervale that gives rise to the point of difference between these styles." -Winery

"Fruit was hand harvested with each section of the vineyard kept separate in our many small tanks. At the winery the fruit is de-stemmed and given a gentle crush to burst the individual berries. The finest quality free-run juice is chilled to 50C and to preserve the expression of the fruit, not filtered prior to ferment. Racked off lees after four days and yeasted with a natural yeast. The wine is chilled in tanks post fermentation, then filtered once prior to bottling." -Winery