The previous vintage was one of our fastest selling rizzas of 2014, and today we have the latest release which challenges its predecessor with gusto and precision. Hallowed with 94 points from Halliday, 93 points from Wine Front plus the nod of approval from the Decanter tasting panel, this is Eden Valley riesling 2.0.
While this sublime rizza has a wisp of residual sugar (7 grams to be precise), we must stress that it lies on the drier end of the spectrum, which is exactly why we bought this. While it technically may be categorised as 'off-dry', it remains crisp, dry and flaunts all the characteristics of this grape with charm and honesty. Effortlessly combining notes of lemon, lime, pink lady apple, exotic lychee and passionfruit with full-on texture and a cleansing mineral acidity. The tenacious finish provides a seamless encore to this tessellation of flavours. A gap-free riesling that certainly lives up to its name.
“It whispers sweetness in your ear but there are more significant qualities to focus on. Apple, pear and lime flavours of good dimension sing harmoniously through a well-organised, well-powered palate. There's a bite of extra flavour on the finish. From three vineyards, includes 7g residual, and is clearly the result of a fine palate on top of fine vineyard sources.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Eden Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
Chaffey Bros. Wine Co
Chaffey Bros. is an impressive young winery that bleeds Barossa pride. Founded in 2008 and overseen by the latest talented Chaffey, winemaker Daniel Chaffey Hartwig, the Chaffey Bros. have already established an enviable reputation in a short period of time. Born into an impressive winemaking history spanning five generations, it only seemed natural for Daniel to fall into the world of wine. Inspired by one of Australia's greatest wine regions, the beauty of Chaffey Bros. is their effortlessly cool approach to modern winemaking. Combining eye-catching label designs with small batch and minimal intervention winemaking processes, the focus is always on expressing the true terroir of the Barossa - a job which is always superbly executed.
Next door to the Barossa Valley lies Eden Valley, a small yet highly significant Aussie region celebrated for their signature cool climate wines and impressive history. According to our sources, the first Eden Valley vineyard was planted in the early 1840s, and today there are just over 12 local wineries, both boutique and family-owned that continue to produce, exceptional vintages, including the famous Yalumba and Henschke. Renowned for their signature riesling and shiraz, the glorious region is a heavenly picking field for A-grade fruit. It comes as no surprise that many of Australia's winemakers source their grapes from the Eden Valley.
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.
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