GISA Piccadilly Chardonnay 2013
- Adelaide Hills
Okay, listen up, mofos. GISA stands for Geographic Indication South Australia, a nod to the fact that these wines come from a bunch of different regions across South Australia. This chardy was grown in the Piccadilly Valley, a delightful little sub-region of the Adelaide Hills, and if you’re after texture, flavour and length then you’ve come to the right place. Because 94 Halliday points don’t lie.
Old mate Halliday reckons this single vineyard, hand-picked, whole bunch-pressed, barrel-fermented chardonnay is super “well balanced”. Chockablock full of nectarine and white peach, fig and grapefruit. We’re giving it a run with a fishy dish as soon as we get home. And though your future may be filled with seafood once this case arrives, there’s nothin’ fishy about a top notch chardy for under $18.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Adelaide Hills
- Sulphites, 220
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
Established in 2006 by Mat and Lisa Henbest, GISA wines is virtual winery that's proud to wave the flag for premium South Australian wines. Don't be perplexed by its name... it's an acronym which stands for Geographic Indication South Australia, meaning all of their grapes are exclusively sourced from from South Australia. From the Adelaide Hills, to McLaren Vale and of course, the beloved Barossa Valley, the focus at GISA is the production of first class South Australian wines that reflect true regional and varietal character. Outsourcing their production to different wineries for each of their small batch wines, the quality factor at GISA is pivotal - hence, why they select the best wineries with the most suitable production techniques that reflect their optimal end result for individual wines.
Don't kid yourselves, the Adelaide Hills are bigger and much more diverse than they seem. It stretches over 80km from the Barossa Valley in the North to McLaren Vale in the South. The area is so variable that small pockets such as Piccadilly and Longwood can only ripen marginal such as Chardonnay or Pinot Noir, whereas other specific areas are perfect for peppery Shiraz and ballsy Cabernet. A healthy mix of experienced hands and young hipsters ensure the region stays at the cutting edge of the industry. Natural wines, and new European varieties including Nebbiolo and Gruner Veltliner are some of the more recent highlights to keep an eye out for.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Spinach, leek and goat's cheese tarts
- 2 tablespoons olive oil
- 1 leek, trimmed, thinly sliced
- 60g baby spinach leaves, large leaves chopped
- 3 sheets frozen ready-rolled shortcrust pastry, partially thawed
- 1 eggwhite
- 75g goat's cheese
- 1 egg, lightly beaten
- 1/4 cup thickened cream
- Preheat oven to 200°C. Heat oil in a frying pan over medium-low heat until hot. Add leek. Cook, stirring often until softened. Add spinach. Cook until just wilted. Remove from heat. Set aside to cool.
- Using a 6.5cm (diameter) round cutter, cut 8 rounds out of each sheet of pastry. Use pastry to line 2, 12 x 1 1/2-tablespoon capacity patty pans. Brush pastry lightly with eggwhite. Bake until light golden.
- Spoon leek mixture into tart cases. Crumble over goat's cheese. Whisk egg, cream, and salt and pepper together in a jug. Carefully pour egg mixture over goat's cheese. Bake for 15 minutes. Serve warm or at room temperature.