You can tell by the label that this wine is not going to be your run-of-the-mill Hills chardy. The producer’s website states “Keeping South Australian Wines Wild”. Hell yeah! We like that. We also like the wine, a lot. Sourced from a few parcels across Woodside, Picadilly and Lenswood, the various ingredients combine to make for superb drinking.
100% handpicked and made with love, including a bit of time in old oak (read: texture, not flavour). The wine is lively and lifted with floral on the nose, but does not lack guts. There is stone fruit and grapefruit on the palate and a touch of nuttiness. There’s lots to explore in this excellent wine.
“Flavour and finesse. Almond, white flowers, white nectarine and citrus. Smooth but interspersed with flinty texture, a little spice, cool fine acidity, excellent length closing with grapefruit pith and a handful of nuts. Love drinking this.”
Full price $38.00 from the producer on 22 April 2020.
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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% Chardonnay
- Serving Temp.
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...
Chicken Satay Skewers
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 tablespoon finely grated palm sugar
- 2 tablespoons peanut oil, plus extra for basting
- 600g chicken breast, cut into 2cm cubes
- Cucumber wedges, to serve
- Peanut sauce
- 150g roasted unsalted peanuts
- 2 tablespoons peanut oil
- 2 eschalots, finely chopped
- 2 garlic cloves, crushed
- 2 teaspoons chilli paste of sambal oelek (Indonesian chilli paste)
- 2 teaspoons finely grated palm sugar or raw sugar, plus extra to taste
- 2 tablespoons tamarind concentrate
- 2 teaspoons shrimp paste or 4 anchovy fillets in oil, drained
- 270ml can coconut milk
- Pound lemongrass to a paste with a mortar and pestle. Mix well with spices sugar and oil. Place chicken in a glass or ceramic dish, rub with paste, cover and refrigerate for 3 hours or overnight.
- 2 Meanwhile, soak about 18 wooden skewers in boiling water for 10 minutes.
- 3 Thread 5 chicken pieces onto each one.
- 4 Heat a barbecue or large chargrill on medium-high heat and cook skewers, in batches, turning and constantly basting with extra oil, for 8-10 minutes until the chicken is cooked and slightly charred.
- 5 For the peanut sauce, finely grind peanuts in a food processor. Heat oil in a deep frypan over medium-low heat. Add eschalots and garlic and cook for 3-4 minutes until onion is soft. Stir in peanuts, chilli and shrimp pastes, sugar, tamarind, lime, coconut milk and 1 cup (250ml) water until well combined. Increase the heat to high and bring to the boil, then reduce heat to medium-low and simmer for 10 minutes or until thickened. Adjust salt and sugar to taste.
- 6 Serve skewers with sauce and cucumber.