Here’s a producer that comes up with the goods, year in, year out. This riesling comes from the WA region of Mt Barker, which is fast making a name for itself as an excellent spot for the grape (seriously, they’re worth seeking out!). This one’s all about the green apples and citrus, with some lovely jasmine and honeysuckle overtones, and a rather tantalising hint of lychee. Then there’s the price. Seriously, this is insane value. How many wines do you come across that’ll give you ten or more years of cellaring satisfaction for $9.90? Honestly, it’s worth grabbing a case for each year. It’s got go-to written all over it, and once you start seeing it develop, you’ll want to follow that journey closely!
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.
- Mount Barker
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Riesling
- Serving Temp.
Mt Barker has a rich and celebrated history, which spans over 150 years and a reputation as 'the birthplace of the Great Southern wine region.' Extensive, sweeping and impressive - the land is vast with widely scattered vineyards from Arcadia, to Chatsfield, Galafrey and many others, separated by wide distances. Recognised as one of the most important cool sub-regions in the Great Southern due to its unique climate, distinct environment and impressive history, it continues to produce some of the country's best Riesling, Shiraz, Cabernet Sauvignon and Pinot Noir.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 50g/2oz unsalted butter
- 1 garlic clove, crushed
- 200g/7oz asparagus, blanched, cut into bite-sized pieces
- 150g/5oz fresh peas, podded
- 100g/3½oz frozen soya beans, defrosted
- 100g/3½oz baby spinach
- 450g/1lb cooked tagliolini or tagliatelle (a few tablespoons of cooking water reserved)
- 1 lemon, juice and zest
- large handful fresh spring herbs, including mint, basil, dill and parsley, chopped
- salt and freshly ground black pepper
- To serve
- 25g/1oz hazelnuts, toasted and lightly crushed
- parmesan shavings, or similar vegetarian hard cheese shavings
- olive oil, for drizzling
- Heat the butter in a pan, add the garlic and fry for one minute.
- Add the asparagus, peas, soya beans and spinach and stir fry for 1-2 minutes, until the spinach has wilted slightly.
- Add the pasta and a little of the cooking water to the pan and stir to combine.
- Stir in the lemon juice and zest and the herbs and season, to taste, with salt and freshly ground black pepper.
- To serve, divide the pasta among four bowls, sprinkle over the hazelnuts and parmesan shavings and drizzle with olive oil.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...