There’s a very good reason why Clare Valley riesling has that beautiful backbone of spine-tingling minerality and juicy acidity. Warm summer days are perfect for ripening the fruit, but it’s the cool evenings that allow acid retention - the key to creating racy riesling. And Clare has that component nailed.
This riesling will get your motor running, with lemon-lime juice aromas and flavours, spring blossom aromatics and that crisp acidity that keeps you coming back for more. It works well by itself straight out of the ice bucket on a summer’s day - or you can turn up the fancy factor with fresh oysters, prawns or any shellfish you can get your hands on.
What is a Black Market deal?
Black Market deals are only made possible if we don’t reveal the maker’s brand on site. The wines are the genuine article, absolutely no cleanskins or fake brands, just dangerously good value. You won’t find out what it is until it hits your doorstep, but you won’t regret it. Just keep it on the down low.
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.
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...
Prawn, Mint & Lemon skewers
- 2 garlic cloves, crushed
- 1 long fresh red chilli, seeded, finely chopped
- 1 tbs chopped fresh mint
- 1 tbs finely grated lemon rind
- 1 tbs olive oil
- 2 tsp fresh lemon juice
- 900g large green prawns, peeled leaving tails intact, deveined
- Olive oil spray
- Fresh mint leaves, to serve
- Lemon wedges, to serve
- CAPSICUM MAYONNAISE
- 235g (1 cup) whole-egg mayonnaise (see note)
- 2 tbs Always Fresh Fusions Red Pepper Tapenade
- 2 tsp fresh lemon juice
- To make the capsicum mayonnaise, process the mayonnaise, tapenade and lemon juice in a food processor until smooth.
- Combine the garlic, chilli, mint, lemon rind, oil and lemon juice in a medium bowl. Add the prawns and stir to coat. Place in the fridge for 10 minutes to marinate.
- Thread prawns onto skewers. season with salt and pepper. Heat a barbecue grill or chargrill on high. spray the skewers with oil. Cook for 2-3 minutes each side or until golden. Top with mint. Serve with the capsicum mayonnaise and lemon wedges.