Peter Lehmann Masters ‘Wigan’ Riesling 2011

From the shallow rocky soils of the Eden Valley – one of the great Riesling sites of the world – the Wigan Riesling has become one of Australia’s most celebrated wines having been named ‘Best Riesling in the World’ by International Wine and Sprit Competition six times since 1991, and being awarded over 80 trophies and countless medals since its inaugural vintage as ‘Wigan’ in 2003 (previously ‘Reserve’ Riesling).  A mature wine with remarkable youth on the palate, Wigan proves Peter Lehmann’s belief that Riesling is indeed the most noble of white varieties.

The Masters wines are the top tier of Peter Lehmann’s original classic Barossa varietals, made for the long haul and released with bottle age to capture their full potential.  These wines are named after a person or event that has played an intrinsic role in the Peter Lehmann story.

Chief Winemaker, Andrew Wigan, was mentored by Peter Lehmann, and was at his side when the winery was founded in 1979.  He has had a hand in every Peter Lehmann wine since.


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Tasting Notes

2011 vintage (new packaging 2016 onwards)

2011 vintage (previous packaging)

2010 vintage

Reviews & Awards

Peter Lehmann Masters ‘Wigan’ Riesling

Named ‘Best Riesling in the World’ six times since 1991

International Wine and Sprit Competition

2011 Peter Lehmann Masters ‘Wigan’ Riesling

“96 points”

“(…) the magic comes from the quality of the grapes and the time Pale, bright straw-green, it is still in short pants, and needs another 5 years to approach full maturity, when it could be one of the great Wigans. Fantastic each-way odds for a song.”
Halliday Wine Companion newsletter, May 2016


2010 Wigan Riesling

Trophy – Douglas Lamb Perpetual Trophy for Best Varietal Wine + Gold Medal + 97 points

Sydney Royal Wine Show 2013

“96 points”

“Another great Wigan, radiating an incredibly vibrant straw green for its age, clinging confidently to a finely balanced tension between presence and structure.  A core of electric lemon and lime fruit is slowly morphing into the toast, butter and wild honey of middle age.  Brilliant, scintillating acidity and fine slate mineral texture support fruit concentration on a finish of outstanding line and length.”
Tyson Stelzer, Halliday Magazine, April/May 2016

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