Brilliant, pale straw with a light olive hue. A restrained nose with classic varietal characters of lime zest and field blossom with underlying wet slate that will evolve with time in bottle. This wine builds flavour in the mouth, with fresh lemon juice and freshly crushed grapes. Firm acidity provides backbone to the wine and adds a slate like texture which finishes with a balanced and soft citrus persistence.
The fruit was picked in mid February, early in the morning to keep the fruit as cold as possible. Only the lightly pressed juice was captured to produce pristine juice high in acidity and without phenolics. The juice was fermented in stainless steel with a neutral yeast and temperature controlled to preserve aromatics.
Vintage 2016 provided near perfect growing conditions with good winter rains followed by Rutherglens renowned Indian summer. These conditions have produced an elegant wine, with varietal character and crisp acidity which will develop nicely over the coming 8-10 years. Enjoy with freshly shucked oysters, or 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.