This Watervale riesling is from 100% free run juice - i.e. only the best bits. Lemons, limes - sure. But it’s the tight little palate that sets this riesling apart. Zesty and fresh, dry and crisp, with florals and a softly mineral richness thanks to gentle lees-stirring. It screams classic Watervale riesling, and we’re happy to be shouted at if it ends up tasting this good. Scream away, little rizza.
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.
- Clare Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Riesling
- Serving Temp.
Riesling lovers need look no further. If there was ever a shrine to the rizza gods then it would be in the Clare. But go beyond the pristine, dry and steely whites that made the region world famous, and you’ll find some special reds worthy of attention. Shiraz and cabernet are among the frontrunners, with examples from Kilikanoon, Jim Barry, Leasingham, Tim Adams and Skillogalee regularly receiving top marks from Sir Halliday. There’s also some pretty smart grenache, cabernet franc and cabernet malbec coming out of the region too. So if you’re into plummy, well structured red wine styles, then you’ll find rich pickings here.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Seared scallops & vegetable fettuccine with saffron beurre blanc
- 2 carrots, peeled
- 2 green zucchini, ends trimmed
- 375g dried fettuccine pasta
- 1 tsp olive oil
- 12 (about 320g) scallops, without roe
- Saffron beurre blanc:
- 125ml (1/2 cup) white wine vinegar
- 2 purple eschalots, peeled, finely chopped
- 4 whole black peppercorns
- 1 tsp saffron threads
- 180g chilled unsalted butter, cubed
- 2 tbs fresh lime juice
- 2 tbs finely chopped fresh chives
- Salt & freshly ground white pepper
- Use a vegetable peeler to slice the carrots and zucchini lengthways into thin ribbons. Use a small sharp knife to cut the ribbons lengthways into thin strips. Place the carrot and zucchini ribbons in a bowl and set aside.
- To make the saffron beurre blanc, place the vinegar, eschalot, peppercorns and saffron in a small saucepan over medium heat and bring to the boil. Boil, uncovered, stirring occasionally, until the liquid is reduced to about 2 tbs. Strain through a fine sieve into a small frying pan. Discard eschalot, peppercorns and saffron. Place the frying pan over low heat. Add the butter, 1 cube at a time, whisking constantly and adding another cube only when the previous cube has been completely incorporated. Continue until all the butter has been incorporated. Remove from heat. Stir in the lime juice and chives. Taste and season with salt and pepper. Set aside.
- Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Place pasta in large bowl. Add the carrot, zucchini and half the saffron beurre blanc. Toss gently to combine.
- Heat the oil in a small non-stick frying pan over high heat. Add the scallops and cook for 1 minute each side or until brown and opaque. Remove from heat.
- Place pasta in serving bowls and top with the scallops. Drizzle with remaining beurre blanc and serve immediately.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...