One of the most beautiful dessert wine styles we've ever tried. Everything in the right place, and anyone with any kind of sweet tooth should feel honoured to get some of this. At this price, they also should feel like all their Christmases have come at once.
King Valley may not be be the first region you think of when you think of botrytis Riesling, and probably for good reason. It's risky business making botrytis Riesling - a fine balance of the right grapes, temperatuer, moisture, timing and the right fungal infection taking hold. If the wrong one gets in, it can wreak havoc on remaining grapes and make everything taste like, well, mould. Luckily, this was not even remotely the case here.
Imagine an expression of the brilliant fineness of cool climate Riesling in such a high altitude region (fine, taught, mineral), the background tropical flavours amped up like turning them up to 10 on a studio mixing board, and then give that a tweak of the typical marmaladey unctuousness that botrytis brings with it. You end up with liquid gold.
An amazing expression of this grape variety, at yet another mad price. These are half bottles of golden goodness, and you can have a dozen for only $70.80. There's dessert sorted for a little while.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- King Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
As a beautiful homage to their winemaking father, Antonio Ciccone – Pat and Joe established Ciccone Wines in 1995 with a vision to develop their family name into an iconic brand, to be loved and enjoyed by generations to come. Balancing traditional winemaking methods with a modern approach, the Ciccones produce award-winning wines including cool climate reds, whites, sparkling and highly desired reserves. High in quality, complex on the palate and unique in variety, we're positive that the Ciccone name will be on everyone's lips for many, many years to come.
The region of King Valley is as impressive as its name. With a magnificent vineyard area covering 1,800ha, it represents half of all the plantings in North East Victoria. Celebrated for its innovative varietals, covering all corners of the globe - from Spain, to Germany, France, Russia and more famously Italy, it's this point of difference that has made the area such a revered Aussie wine region. Gentle slopes, warm days and cool nights make it an ideal area to produce Mediterranean varieties such as Nebbiolo, Sangiovese and Prosecco amongst many other out-of-the-box wines - talk about La Dolce Vita!
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 6 eggwhites
- 1 1/2 cups (315g) caster sugar
- 2 teaspoons white vinegar
- 1 tablespoon cornflour
- 300ml thickened cream
- Mixed berries, to serve
- Icing sugar mixture, to dust
- Preheat oven to 120°C. Trace a 20cm circle onto a piece of baking paper. Line an oven tray with the baking paper.
- Use an electric mixer to whisk the eggwhites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well until thick and glossy, and the sugar is dissolved.
- Add the vinegar and cornflour and fold with a large metal spoon until just combined. Spoon the mixture onto the prepared tray. Using the traced circle as a guide, use a spatula or pallet knife to shape into a 20cm disc. Bake for 11?2 hours or until dry to the touch. Turn off oven and leave, with the door ajar, to cool completely.
- Use an electric mixer to whisk cream in a bowl until soft peaks form. Transfer pavlova to a serving plate. Top with cream, berries and icing sugar.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...