Barry Weinman | September 2025
Perched high on the cool, granite shoulders of the Porongurup Range, Castle Rock Estate has been quietly focusing on producing high-quality wine since Angelo and Wendy Diletti planted the first vines in 1983. The site—elevated, wind-kissed and east-facing—has proved perfect for Riesling, alongside increasingly distinguished Chardonnay and, importantly, Pinot Noir.
The “A&W” cuvées pay tribute to the founders.
At the centre of the story today is winemaker Rob Diletti, who returned home after formative stints in renowned Australian and international wineries to co-design the on-site winery in 2001 and take the reins of production. His approach—precision in the vineyard, sensitivity in the winery—has earned him national recognition, including Wine Companion’s Winemaker of the Year (2015), and cemented Castle Rock as a standard-bearer for Porongurup. Beyond the estate, Rob’s thoughtful craftsmanship has also lifted the region more broadly through contract work and mentorship.
Alongside Rob is winemaker Sam Palmer, whose on-the-ground ingenuity and calm execution have become integral to the estate’s recent momentum. First introduced to many as Castle Rock’s assistant winemaker, Sam now helps steer day-to-day winemaking and vineyard practice.
REVIEWS*
*Please note that the wines were not tasted blind, so the points are indicative.
Castle Rock Estate Riesling 2025
Another dry year, but not as hot as in 2024. Oh wow. This is just stunning. A spectacular wine that is full of life and personality. The floral fruit aromas and flavours are a highlight, with perfume/talc notes. Concentrated lime, with just the right acid balance to make this a great drink. But this is destined to cellar very well indeed.
95 points
Castle Rock Estate Skywalk Riesling 2024
This is the pressings of the estate Riesling fruit. Pristine, taut, elegant. Impactful fruit is more approachable than the Estate, making excellent early drinking. The aromatics are a highlight.
94 points
Castle Rock Estate A&W Riesling 2024
The best fruit for the vintage is used in the A&W range. This is a step up in concentration and depth of flavours. The acid balance is stunning and the intensity is impressive. Spends an extra four months on lees compared to the Estate, which has a very positive impact on the finish, demonstrating lovely mouthfeel and texture. The gentle fruit handling eliminates almost all influences of skin contact, resulting in the purest expression of Riesling. Delicate, yet immensely impactful and powerful at the same time. A stunning wine. The fruit is hand-picked, and receives a very gentle pressing of the whole bunches, resulting in a yield of only 400-450 litres per tonne.
96 points
Castle Rock Estate Diletti Riesling 2023
This is a much more savoury, textural wine, with a 100% barrel ferment in older oak. Treated more like a Chardonnay than a traditional Australian Riesling in the winery, with extended lees ageing. Still fresh and lively with the Castle Rock DNA, but there is much more in the mouthfeel and texture. A brilliant drink now, but also able to be cellared with confidence. At the end, the acid really cuts through conferring great energy and drive.
95 points
Castle Rock Estate Pinot Noir 2024
Pretty, perfumed berry fruit, supported by gentle savoury flavours and textures. The tannins, oak and acid play a supporting role, allowing the fruit to shine. 25% new oak, 12% whole bunch. Wines made in batches, and then brought together at blending.
94-95 points | $46
Castle Rock Estate A&W Pinot Noir 2024
More savoury structure here. The fruit is perfectly ripe, but tending more to dark cherry characters rather than the more strawberry-like fruit of the estate. A complete wine that makes for great drinking now or over the next 10 years. Silky, supple, great drinking. The pick of the pinots.
96 points | $60
Castle Rock Estate Diletti Pinot Noir 2024
This is a very different beast. Dense, savoury, earthy, structured. But supple and approachable at the same time. The whole bunch ferment adds structure. The whole bunch proportion (91%) is vinified separately, so that there is not extended juice contact with the juice. This is important to ensure that the tannins are supple, rather than stemmy.
95 points