If you’re a lover of riesling, but have ever been put off by the thought of it taking the roof of your mouth off, this one is your jam. It’s a slightly riper style: less of the laserbeam acid and more ripe fruit fun. It smells and tastes like a riz, with all that complexity and aromatic charm, while being deliciously easy drinking. There’s lime and sherbet, as standard, then hints of apricot, apple juice, and yellow apple. It’s amazing value and a perfect wine to have on hand for any occasion. Drink by itself, with a musselpot, or go for some soft cheese.
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.
Penna Lane Wines
Established in 1998, Penna Lane is a boutique 5 star winery celebrated for their award winning range of cabernet, shiraz and semillon. With vines planted at an elevation of approximately 450m, a prolonged and slow ripening period results in bold, intense wines which showcase terroir varietal with honesty and integrity. Upholding a belief that stresses “good wine is made in the vineyard”, to this day, the Penna Lane team work with stealth focus and diligence to ensure quality standards are upheld from beginning to end.
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...
Mussels with pancetta and cider
- 2kg mussels (cleaned, scrubbed and bearded)
- 200g pancetta or guanciale, cut into small cubes
- 50g unsalted butter
- 3 golden shallots, sliced thin
- 1 clove of garlic, diced finely
- half a bunch of thyme, leaves picked
- half a bunch of parsley, leaves only, finely chopped
- 200ml cider (something dry)
- 100ml creme fraiche
- Clean the mussels by running them under cold water until it runs clear then take off the beards (if they have any). Throw away any mussels with broken shells, as well as any that don't close tightly when tapped a few times.
- Heat the butter in a large pot over a medium heat, then add the pancetta or guanciale and cook for around five minutes until semi-crispy. Add the shallots, garlic and thyme and cook for a couple of minutes until softened but not coloured. Now crank up the heat to maximum and add the mussels and most of the parsley, along with the cider. Give everything a stir and pop a lid on while you cook for about six minutes, or until all of the mussels are open. Don't overcook, and discard any that don't open – they're dead.
- Remove the mussels with a slotted spoon and place in serving bowls. Bring the remaining liquid to the boil and stir through the creme fraiche. Season to taste with salt and pepper, but be careful with the salt. Top mussels with the sauce and a sprinkling of the remaining parsley. Serve immediately with a heap of crusty bread to mop up the sauce.