Aged Riesling is a treat that too few of us get the pleasure of indulging in, so this 91 point Riesling from a 5 red star producer at 60% off… well, it’s certainly a treat.
Made by Robert Diletti, who is officially James Halliday’s 2015 Winemaker of the Year, this is a brilliant, crystal clear, aged Riesling. Classic on the nose with notes of developed, honeyed citrus flavours, a touch of spice and some lovely floral notes, the palate is bone dry and even though it's pushing 10 years, it's still tight, bright and fresh. This is an absolutely delicious aged Rizza and at this price, it’s even tastier.
“Pungently crisp and bright lime, lemon and apple flavours; a long, dry, finish.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Mount Barker
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
‘Raised by nature, crafted by man’ – Poacher’s Ridge is a celebrated 5 red star winery established in 1999 by Alex and Janet Taylor. Known for their award winning Cabernet Sauvignon, Merlot, Riesling, Shiraz and rare Rhone Valley varieties, they have adapted a traditional approach to winemaking to bring out the best of the Great Southern region.
Mt Barker has a rich and celebrated history, which spans over 150 years and a reputation as 'the birthplace of the Great Southern wine region.' Extensive, sweeping and impressive - the land is vast with widely scattered vineyards from Arcadia, to Chatsfield, Galafrey and many others, separated by wide distances. Recognised as one of the most important cool sub-regions in the Great Southern due to its unique climate, distinct environment and impressive history, it continues to produce some of the country's best Riesling, Shiraz, Cabernet Sauvignon and Pinot Noir.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Chilli Mud Crab
- 2 x 1kg live mud crabs
- 140g (1/2 cup) tomato sauce
- 55g (1/4 cup) white sugar
- 60ml (1/4 cup) fish sauce
- 2 tablespoons tamarind concentrate
- 60ml (1/4 cup) Chinese rice wine (shaoxing)
- 80ml (1/3 cup) vegetable oil
- 8 cloves garlic, finely chopped
- 1 long red chilli, finely chopped
- 1/4 cup coriander leaves, roughly chopped
- Lemon wedges, for finger bowls
- Place the crabs in the freezer for about 1 hour to put them to 'sleep'.
- To clean the crabs, lift the flap on the underside and pull off the top shell. Remove and discard the grey, spongy, finger-like gills. Rinse the crabs quickly under cold water to get rid of any gunk.
- Use a heavy knife or cleaver to cut each crab in half lengthwise, then cut each half into thirds. Use the back of the knife to crack the claws and legs to let the sauce seep in while they cook.
- Place the tomato sauce, sugar, fish sauce, tamarind, rice wine and 60ml (1/4 cup) water in a bowl. Stir to combine.
- Heat the oil in a large wok over high heat. Add the garlic and chilli, and fry for about 30 seconds. Add the crab pieces and give everything a bit of a mix. Add the tomato sauce mixture and toss the crabs around to coat them well. Cover with a lid, reduce the heat to low and cook for about 5 minutes. Remove lid and shake crabs around, then replace lid and cook for another 5 minutes or until the shells turn orange and the meat is cooked through.
- Pile the crabs and sauce into a large serving bowl and scatter over the coriander. Serve with lots of napkins and small bowls of water with lemon wedges to clean sticky fingers.