Artis Wines

Artis Wines Single Vineyard Clare Valley Riesling 2016

Winner Top 100 Aromatic Wines
Grape Varieties
Riesling (100%) Leasingham, Clare Valley, SA, Australia
Country of Origin
Alcohol Content
11.9% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $39.99

Intense bouquet of grilled toast and lemon curd. Off-dry in style with lovely balance of sweetness and acidity complemented by toasty complexity. The toasty complexity in the wine was slightly too dominant to pair with the dish.

Waxy aromas with hints of mandarin and lime. A powerful palate with good weight and great flavour. The wine is a little too sweet for the food.

Light in flavour, body and intensity. One to drink by the pool with conversations with quaffers under the sun. Doesn’t need food but equally this wine wouldn’t fight with food.

A slight kerosene nose follows through to the palate. Well balanced with slight honey and toasty notes on the finish. A great match as the flavours of both the dish and the wine become one.

Pale straw with green, lemon, flinty, grapefruit, medium weight.

Uplifted citrus blossom, and gardenia perfume, zesty acidity, refreshing and juicy, cleansing the palate.

The Aromatic Wines were judged with

Octopus, Fennel and Black Olives

Presented by chef Marcell Kustos


  • ~ 50g Octopus/person, cooked, marinated – slice the tentacle into thinner slices if required
  • 50 g black olives, sliced
Fennel warm salad:
  • ½ fennel, thinly sliced (mandolin)
  • ½ onion, thinly sliced
  • 1 Tbsp olive oil
  • 1 tsb fennel seeds, toasted and ground
  • De-glaze with 30 ml white wine
Dressing, reduce to half:
  • 200 ml chicken stock
  • 200 ml orange juice
  • Finely grated rind and juice of 1 lemon


  1. Fry onion and fennel for the warm salad.
  2. Add fennel seeds and de-glaze with white wine when the onion is cooked.
  3. Add the dressing and season with salt if needed.
  4. Top the salad with sliced black olives and octopus pieces.