The 2009 Hilltop Riesling won four of Crabtree’s remarkable seven-trophy haul at the 2009 Regional Wine Show, including the Best Current Vintage Riesling, Best Riesling of Show, Best Single Vineyard Wine and Best Wine of Show.

The balance of Crabtree’s trophies were the Best Exhibition Section Dry Riesling 2008 Vintage, Best Small Producer, and employee Brendan Pudney won the wine show’s inaugural Viticulturist Trophy.

Of the other winners, O’Leary Walker collected three trophies for Best Exhibition Section Dry Riesling 2007 and older, Best Exhibitor of Show and Best Dry White other than Riesling (for its 2004 Semillon.

Leasingham Wines collected two trophies for the Best Vintage Section Shiraz and Best Vintage Section Dry Red, both for the 2008 Individual Vineyard Provis Shiraz.

The remaining trophies went to Annie’s Lane (Best Dry Red from Exhibition Sections), Skillogalee (Best Sweet White) and The Wilson Vineyard (Best Rose).

Crabtree Watervale Wines owners Richard Woods and Rasa Fabian, who purchased the boutique winery from founder Robert Crabtree in 2007, said they were humbled by their success in such a strong line-up of rieslings.

“A lot of the thanks goes to Kerri Thompson who’s a brilliant winemaker and our cellar manager Brendan Pudney,” Richard said.

“It says a lot about the magic of Watervale fruit.”

Chair of judges Sue Hodder said the 2009 riesling class was the “absolute highlight” of the wine show.

“That’s how you can really entice judges to the Clare Wine Show ... when you produce a line-up like this,” she told winemakers prior to the official presentation luncheon.

“We had to work really hard (to judge the rieslings). There were very few winemaking faults, it was really just style that separated them.”

She also commended the rose section where the judges awarded a historic first trophy in the 15 years of the Clare Valley Regional Wine Show to The Wilson Vineyard 2009 Pink Poppy Rose.

A total of 190 people enjoyed Friday’s presentation luncheon which featured television weather presenter Xavier Minniecon as master-of-ceremonies.

The roving entree was prepared by Skillogalee Restaurant, the main course by Louise Haines and the dessert by Reilly’s Wines.