Riesling 2011 – Black Market Deal #29187
- Light, aromatic
- Clare Valley
Aged riesling lovers listen up. “Lovely acidity, bright style. Makes even less of this than his estate wine,” Head Buyer John tells us.
Profile
Due to the vineyard’s aspect, from its mini valley within the Clare Valley, this producer’s rieslings tend to have more tropical fruit and less of that typical, straight-up-and-down lemon-lime Clare riesling character. For me, there’s grapefruit, lemon pith, some tropical fruit for sure. Waxy and mouth-filling, but with a laser line of acidity. This is seriously good stuff.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
Specs
- Region
- Clare Valley
- Vintage
- 2011
- Cellaring
- 2023
- Preservatives
- Sulphites
- Alcohol by Vol.
- 11.2%
- Closure
- Screwcap
- Bottle Vol
- 750mL
- Blend Info
- 100% Riesling
- Serving Temp.
- 7.0°C
Region
Clare Valley
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...
Goes with
Step-by-step Thai salad
Ingredients
- 15g dried wood-ear fungus
- 15g dried shrimps
- 100g mung bean noodles
- 500g small green prawns
- 2 small chicken breasts
- 2 Lebanese cucumbers
- 1/4 Chinese cabbage
- 3 shallots
- 2 stalks lemongrass
- 1/2 bunch coriander
- 1/3 cup Thai basil leaves
- 1/2 cup (75g) raw peanuts with skins, roasted
- Dressing:
- 2 red birdseye chillies
- 2 cloves garlic
- 3 coriander roots, washed
- 1 1/2 tbs grated palm sugar
- 1/4 cup (60ml) fish sauce
- 1/3 cup (80ml) lime juice
Directions
- For dressing, cut chillies in half lengthways. Using a small spoon, scrape out seeds and discard. Place chilli halves, garlic and coriander roots in a mortar and, using a pestle, pound to a fine paste. Add sugar and stir until dissolved. Stir in fish sauce and lime juice until well combined. Taste and adjust flavour with either more sugar, fish sauce or lime juice, then transfer to a bowl.
- Soak fungus, shrimps and noodles in bowls of warm water for 30 minutes, then drain. Slice fungus, chop shrimps and cut noodles into 10cm lengths. Peel raw prawns, discarding heads and tails. Halve horizontally, remove veins, cook in boiling water for 2 minutes or until just changed in colour. Drain and cool. Cook chicken in gently simmering water for 10 minutes. Drain, cool and slice thinly.
- Cut cucumbers in half lengthways, discard seeds, thinly slice diagonally. Thinly slice cabbage, shallots and white part only of lemongrass. Remove leaves from coriander then finely chop stems. To serve, place cucumber, cabbage, shallot, lemongrass and chopped coriander stems in a large bowl. Add dressing and toss gently to combine. Add remaining ingredients and toss to combine. Serve.