It seems like anything they grow in the Adelaide Hills is effortlessly elegant. Hell, I reckon even the cabbages up there wear elbow-length black gloves and smoke cigarettes in foot-long bakelite holders. While this gris doesn’t partake in the habit, it’s got a timeless charm nonetheless. A floral, perfumed nose of jasmine, honeysuckle and apple blossom wafts from the glass with the poise of Chanel No. 5. The palate is textured, but not too plump. Stonefruit and pears are balanced by cooling minerality before a lovely, lemon-zest finish.
Part of our Women in Wine Collection
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Winemaker: Natasha ‘Tash’ Mooney
Tash has the sort of reputation that’s envy of the wine world. Having won countless awards and trophies for her work making wines across SA, she now heads her own wine consulting business, and teamed up with Darren and Lucy Golding to make this cracker.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Adelaide Hills
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Gris
- Serving Temp.
From the producer
This wine delivers a floral nose of jasmine, honeysuckle and apple blossom that gives way to a layered palate of stone fruit and pear, with a hint of almond meal and pithy lemon. A creaminess on the palate is balanced by a delicious crisp finish
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...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...