Perhaps it’s inevitable, given the Teutonic influence in South Australia, but Austrian native grüner veltliner has found a second home in the Adelaide hills, even if it is scarcely found anywhere else in Australia. No doubt the climate helps too, with warm, sunny days allowing for full ripening, and cool nights maintaining that refreshing acidity so necessary for scything through a buttery wiener schnitzel! This is only the second vintage of this wine, but it’s already hit its straps quite nicely. Unmistakably varietal characters of bright citrus, aromatic herbs and charming white pepper make for a flavour quite unlike any other grape. Excellent with all those hard-to-pair foods.
“Their second vintage. There are 30 Grüner producers in Australia, all in the Adelaide Hills, apparently. Excellent varietal character on the nose, fresh, herbal and citrusy with some white pepper. Dry, tight and lively with just the finest of pear-grain texture. Very good and likely to be GV. (JH)”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Adelaide Hills
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Grüner Veltliner
- Serving Temp.
Don't kid yourselves, the Adelaide Hills are bigger and much more diverse than they seem. It stretches over 80km from the Barossa Valley in the North to McLaren Vale in the South. The area is so variable that small pockets such as Piccadilly and Longwood can only ripen marginal such as Chardonnay or Pinot Noir, whereas other specific areas are perfect for peppery Shiraz and ballsy Cabernet. A healthy mix of experienced hands and young hipsters ensure the region stays at the cutting edge of the industry. Natural wines, and new European varieties including Nebbiolo and Gruner Veltliner are some of the more recent highlights to keep an eye out for.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Lemon garlic prawns with linguine
- 500g pkt dried linguine
- 30g butter
- 1/4 cup (60ml) olive oil
- 800g medium green prawns, peeled (tails intact), deveined
- 2 cloves garlic, finely chopped
- 1/2 cup (125ml) lemon juice
- 3 tsp finely grated lemon rind
- 1 tbs lemon thyme leaves
- 1 tsp caster sugar
- 100g baby spinach
- Cook pasta in a large saucepan of boiling salted water until al dente. Drain.
- Meanwhile, heat butter and 1 tbs oil in a large frying pan over medium-high heat. Add prawns and garlic and cook, tossing, for 3-4 minutes or until prawns are just cooked through.
- Whisk lemon juice, lemon rind, lemon thyme, remaining 2 tbs oil and sugar together in a small bowl. Season to taste with salt and pepper. Add lemon dressing to prawns, followed by drained pasta and spinach, then toss well to combine. Serve immediately.