This is fine and floral, with surely a little pinot gris in the mix - if not, it’s doing a good impression: pear and golden apple match its lemon-lime, florals, yellow peach and pineapple. The palate is tauter than the fruity nose would have you believe, which bodes well for the years to come with the layers already showing on the nose. Shows very little development, and finishes fine and minerally. Right now I’d want to throw a meaty white-fleshed fish at it, with all the fresh leafy herbs and greens. But maybe that’s because I just had gelato and afternoon chocolate and I’m feeling the guilt.
Despite its promise for the future, it’s still a really fun and friendly rizza from southern SA. There’s a little more generosity, stone fruits and pear than you’d get from something up in Clare or Eden Valley, so it’s very easy to like. I usually have a couple of these in the fridge - break in case of emergency. ‘Emergency’ being lazy delivery food, like Thai, Vietnamese, dim sum… because it’s a softer style, you don’t need to be an acidity junkie, and even savvy b and gris drinkers will love this as a more aromatic alternative. Buy, and BYO. Consider us your enablers.
Secret Deals are only made possible if we don’t reveal the maker’s brand on site. The wines are the genuine article, absolutely no cleanskins or fake brands, just dangerously good value. You won’t find out what it is until it hits your doorstep, but you won’t regret it. Just keep it on the down low.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Riesling
- Serving Temp.
Coonawarra = Cabernet. True in a sense, but also simplistic. Some of the best wine from the Coonawarra is Shiraz, which is frequently overlooked in the search for the perfect Cab Sav. Not to belittle Coonawarra Cab either, but it's funny how often we get caught insisting that one variety is the best expression of a specific place, grown in a variable environment with so many factors at play. All we're saying is: don't miss the great wines that aren't the usual suspects. Coonawarra has quite a few amazing hands other than their trump card.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Buckwheat blinis with smoked salmon and dill cream
- 1 egg
- 3/4 cup milk
- 1/2 cup self-raising flour
- 1/2 cup buckwheat flour
- 30g butter, chopped
- 150g smoked salmon, sliced
- 1/2 cup sour cream
- 2 tablespoons finely chopped fresh dill
- 2 teaspoons finely grated lemon rind
- Dill sprigs, to serve
- Combine egg and milk together with a fork. Sift flours into a medium bowl. Make a well in the centre. Gradually add the milk mixture to the flour mixture, stirring with the fork until combined. Set aside for 10 minutes to rest.
- Melt a little of the butter in a large non-stick frying pan over medium-high heat. Using 2 level teaspoons mixture per blini, cook in batches of 8 for 2 minutes each side. Transfer to a wire rack to cool. Repeat 3 times.
- Divide smoked salmon evenly into 32 portions. Combine sour cream and dill in a small bowl. Season with salt and pepper.
- Place blini on a platter. Top with sour cream mixture, salmon and lemon rind. Serve sprinkled with dill sprigs.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...