This riz comes from the Upper Goulburn valley, up in the Victorian High Country. At 400m of elevation, the vineyard’s a prime spot to grow a good riesling. The grapes are all handpicked, and then these were whole bunch pressed and naturally fermented by native yeast. The juice is fermented in big, old oak barrels with gives a wonderful sprinkle of texture, without adding much in the way of oak character. The fruit is allowed to speak for itself, without any sort of interference. Flavour-wise, we’re talking lemon drop, mandarin peel and kaffir lime, underscored by a chalky line of minerality. It’ll age incredibly well, but it’s always nice to find a riesling THIS approachable in its youth. We’ll leave the choice up to you!
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.
If I had to wrap Vic up in a broad sweeping statement about so many regions bundled up into a convenient if arbitrary delineation based on government legislated boundaries, then it would be to say that it's home to some of the greatest cool climate regions in the world, producing wonders such as Mornington Peninsula Pinot Noir, Henty Riesling, Nagambie Marsanne and Yarra Valley Chardonnay. If you're Victorian, then count yourself lucky that you're so close to this juice, you footy-loving, tram-catching, fixie-riding freak, you.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...