Pale white gold. A classical Riesling nose of lemon zest, citrus blossom and grapefruit.
Careful cellaring has permitted the typical hints of aged Riesling to start showing through.
An immediately appealing wine with a long flowing palate of fresh green apple and grapefruit characters. A fine texture builds through the mid palate adding an extra dimension of complexity, before a long crisp finish.
Fruit was harvested in late February from aged vines and then fermented in stainless steel under strict temperature control.
The early picked aromatic duo of Riesling and Gewurz have fared particularly well in what proved an otherwise challenging vintage. Cooler conditions have produced a finer wine, with lower alcohol, and prominent acid structure, which will steer it well well until at least 2020. Enjoy with freshly shucked oysters, or flash fried salt and pepper calamari.
"We have been growing Riesling in our vineyards since the 1890’s and in that time have developed our own regional style, with abundant fruit flavours and wonderful balance. Our aged Rieslings are wines of remarkable complexity and flavour, of which we are very proud." - Colin Campbell
MARINATED SEAFOOD SALAD
(Serves 8 as an entrée)
- 500g Baby Octopus (head discarded)
- 500g Squid Hoods
- 2 Bay leaves
- 2 Blue-eye cutlets, skin removed, cut into chucks
- 16 Green prawns, peeled
- 2 Red Capsicums, quartered
- 4 Vine-ripened Tomatoes, chopped
- 3 tlsps olive oil
- 1 Spanish onion, chopped
- 2 cloves garlic, crushed
- 11/2 tlsps balsamic vinegar
- 2 tlsps freshly chopped parsley
- 2 tlsps freshly chopped basil
Cut octopus tentacles in half. Cut each squid hood into 8 portions and score inner side with sharp knife. Heat an oiled grill pan and grill octopus and squid over high heat fro 2-3 minutes or until tender. Set aside.
Put enough water in large frying pan to cover the base and bring just to the boil with bay leaves. Reduce heat and gently poach fish until just tender. Drain.
Sauté prawns quickly until they change colour.
Cook capsicum, skin side up under pre-heated grill until charred and blistered. Place in paper bag, seal and leave for 10 minutes. Peel and cut in medium sized pieces, removing membranes.
For marinade, heat 1 tablespoon of oil in frying pan and cook onion and garlic over medium heat until soft. Remove from heat and stir in remaining oil, vinegar and herbs.
Combine with seafood, capsicum and tomatoes - toss lightly. Season, cover and marinate in fridge for 2-3 hours, or overnight, before serving at room temperature.