You can’t make a botrytised riesling just anywhere. Just being able to grow grapes is not quite enough. You need cooler temperatures, and just the right amount of moisture floating around. It’s a very specific kind of rot, a ‘noble’ kind, that affects berries in a desirable way. If anything’s not quite right, the grapes rot, full stop, and your harvest is gone. That’s part of the reason these wines are so special. That, and the fact that they’re bloody delicious.
The sweetness, concentration and acidity mean this’ll age, and develop even greater complexity, for aeons. But it’s also quite light, compared to some stickies, and not at all cloying. You can have it as an aperitif to gently awaken your appetite, or as part of dessert to cap off a meal without overdoing it. This one is full of citrus and stonefruit aromas, with a touch of the classic pool-toy note you get in noble rot wines. We reckon it’s to die for with a some stinky, creamy cheese, or even a crème brûlée.
Black Market 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 is renowned for its cabernet. To write off other varieties, though, would be simplistic. Some of the best wine from the region is shiraz, which is frequently overlooked in the search for the perfect cab sav. It's riesling is a surprise dark horse, too. 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...
- 1/2 cup (125ml) dry white wine
- 1/2 tsp saffron threads
- 1 tbs olive oil
- 1 Spanish onion, finely chopped
- 1 red capsicum, seeded, finely chopped
- 2 garlic cloves, crushed
- 1 large ripe tomato, halved, seeded, finely chopped
- 2 tsp mild Spanish paprika
- 1 cup (200g) medium grain rice (such as calrose)
- 2 cups (500ml) chicken or seafood stock
- 12 (about 1kg) green king prawns, peeled, cleaned leaving heads and tails intact
- 2 squid hoods, cleaned, cut into 1cm-thick rings
- 12 (about 1kg) black mussels, scrubbed, debearded
- 1kg clams
- 1 cup (150g) frozen peas
- 1/4 cup coarsely chopped flat-leaf parsley
- Lemon wedges, to serve
- Combine wine and saffron in a pan over low heat and bring to a simmer. Set aside for 5 minutes to allow the saffron to infuse.
- Heat the oil in a large paella or large frying pan over medium heat. Add onion, capsicum and garlic and cook, stirring until onion softens.
- Add the tomato and paprika and cook, stirring, for 1 minute or until aromatic. Add the rice, stock and wine mixture and bring to the boil. Reduce heat to low and cook, uncovered, until rice is almost tender.
- Add prawns, squid, mussels and clams and push lightly into the rice mixture. Cook, covered, for 5 minutes. Sprinkle over the peas and cook, covered, until prawns change colour and mussels and clams open.
- Remove from heat. Discard any unopened mussels and clams. Sprinkle with parsley. Serve immediately with lemon wedges.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...