Jaeschkes Hill River Clare Estate

Jaeschkes Hill River Clare Estate Riesling 2015

Award
Winner Top 100 Aromatic Wines
Grape Varieties
Riesling Polish Hill River Valley, Clare Valley
Country of Origin
Australia
Alcohol Content
11.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $18.00
  • Jaeschkes Hill River Clare Estate
  • Lyn Jaeschke, Director
    Lynette Jaeschke, Proprietor
  • E: lyn@hrce.net.au
    T: (61) 8 88439086
    M: (61) 8 0419838772
  • Hill River Clare Estate
    PO Box 623
    Clare, SA
    Australia 5453

Slight developed colour. Toast and spice, floral, lemon citrus, talc-like. Similar to nose, slight broad with phenolic hardness, has flavour. Food : neither detracts or adds, makes the wine seem slight fuller.

A few yeas age has brought transformation to this wine filling it out and making it more complex with citrus flavours and toast making it a meal in itself which the food doesn?t change much.

Pale lemon. Lemon-lime juice, developing some honey-toast. Full-flavoured palate, pure fruit mid-palate, quite firm and tight on the finish. Food: Good combination ? wine citrus and sweet eggplant work well.

Bright pear drop characters with a hint of citrus. Great acidity with a mineral apple blossom finish. A great match with the Japanese eggplant as the acid cuts through with the floral notes making for a lovely balance.

Slightly creamy, green melon and grapey floral nose. Light slightly spritzy , dry, fresh lemony grapey floral fruit. Dry lemony finish. Fairly long. Neutral, although the wine seemed to be more assertive and drowned out the dish slightly.

Light straw yellow, attractive lanolin and lemon characters on the nose. The palate is complex and long with some restrained developed characters, there is a hint of residual sugar which is well balanced and helps to fill the palate of the wine.

The Aromatic Wines were judged with

Eggplant with miso and buckwheat

Presented by chef Marcell Kustos

Ingredients

Miso

  • 2 Tbsp white miso paste
  • 2 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp honey
  • 1 Tbsp ginger, fresh, grated
  • 1 clove garlic, fresh, grated
Eggplant
  • 5 pc eggplant, Japanese/Chinese/Lebanese, halved
To Serve
  • Buckwheat/garlic flakes
  • 2 Tbsp buckwheat
  • 4 cloves garlic, sliced thinly
  • 3 Tbsp olive oil
  • 1 pc shallot, fried
  • Fetta cheese, crumbled

Method

  1. Turn on the oven’s grill function on 180 degrees.
  2. In a bowl, mix white miso, soy sauce, rice vinegar, ginger and garlic.
  3. In a pan, fry the halved eggplant facing down on high fire for 2 minutes.
  4. Lower the fire, turn the eggplants, cover the pan and cook for 5 min.
  5. Spread the miso mix on the eggplants and bake for 5-7 minutes until gets colour but not burned yet.
  6. In a small pot, heat 3 Tbsp olive oil and fry the buckwheat and garlic until golden brown. Do not over-fry buckwheat as it becomes bitter!
  7. Spoon the buckwheat/garlic on the eggplant, spread some fetta cheese and fried shallots.