Heirloom Vineyards

Eden Valley Riesling 2018

Award
Winner Blue Gold Aromatic Wines
Grape Varieties
Riesling (100%) Eden Valley, SA, Australia
Country of Origin
Australia
Alcohol Content
11% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $30.00
Buy This Wine

“Forward toasty lemon curd aromas. Excellent drive and power with toasty aged complexity supported by a backbone of fresh acidity. The wine’s toasty complexity was slightly too powerful for the dish.”

“Strong ripe lime aromas. The palate is tightly bound with good acidity, though it does not match the food very well as it comes across as too taut spicy.”

“Smokey kerosene notes with dried apricots and pear jelly. Dry, medium bodied with a rounded texture. Serve with red fleshed fish and light meat dishes. I would also bring this to Korean BBQ or Yakiniku dinners.”

“Bright floral nose with hints of citrus flowing through to the palate. White blossom and green apple on the palate with bright acidity. Works well with this dish as the acid is toned down and the green apple characters are lifted.”

“Pale straw with greens, lemon, straw, Bickfords lime, medium weight limey plate with some toasty length.”

“Lovely red apple and pear aromas coming through, with a generous structure, giving a wine of tension and line.”

The Aromatic Wines were judged with

Octopus, Fennel and Black Olives

Presented by chef Marcell Kustos

Ingredients

  • ~ 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

Method

  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.