Wykari Naughty Boy Clare Valley Riesling 2015
- Light, aromatic
- Clare Valley
Ready for another round of mischief? We thought so. Get ready for some high jinks because our favourite bad boy is back. You went silly over the previous vintages and we know this new release will get you giddier than a bunch of schoolkids who’ve OD’ed on sugar. With intense citrus sherbet refreshment, this rizza is like a grownup Wizz Fizz. So get on down to the tuck shop, mofos!
Wykari Wines are one of our fave Clare boutique producers because year after year they craft cheeky vinos that always make us merry. Located in the heart of the valley, these guys source their grapes from gnarly old vines that have survived bush fires and droughts. Such fortitude commands respect, especially when the results of their resilience is so good!
We’re talking about a rizza with bucket loads of lemons, limes and apples squeezed over a zingy, talcy and refreshing palate. I don’t know about you, but this chat is making me thirsty...If you’ll excuse me, I’m going to go load up esky and head to place where the sun always shines. School’s out for summer!
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
- 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...
Oysters with Japanese sauce
- 3 tsp soy sauce
- 1/4 cup (60ml) seasoned rice vinegar*
- 1/2 tsp finely grated ginger
- 16 freshly shucked Pacific oysters
- 1 Lebanese cucumber, cut into julienne
- 50g flying fish (tobikko) or salmon roe
- Mix the soy sauce, vinegar and ginger in a small bowl then refrigerate until ready to use.
- Just before serving, place oysters on a bed of crushed ice or rock salt for presentation. Spoon the dressing over, then top with cucumber and roe. Serve.