Jaeschkes Hill River Clare Estate

Jaeschkes Hill River Clare Estate Riesling 2018

Winner Blue Gold Aromatic Wines
Grape Varieties
Riesling (100%) Polish Hill River Valley, Clare Valley, SA, Australia
Country of Origin
Alcohol Content
10.4% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $18.00
  • Jaeschkes Hill River Clare Estate
    Hill River Clare Estate
    PO Box 623
    Clare, SA
    Australia 5453
  • Lyn Jaeschke, Director
  • Phone (61) 8 0419838772

Floral, lemon citrus, talc-like. Similar to nose, some juiciness, phenolics add to length. Food : brings out the acidity, still has phenolics, moreish.

A really perfumed floral style of riesling that some will warm to and others dislike which is toned down by the match with food.

Pale lemon, green hints. Lemon-lime juice and blossom aromas. Light palate, moderate acidity, dry and slightly firm finish. Food: Wine remains very dry at the finish. No real generosity to match the eggplant.

Bright floral nose. Great persistence on the palate. Hints of honey suckle and citrus. Great steely structure. Works really well with the Japanese eggplant dish. Fruit is lifted while the acid helps keep a lovely amount of tension in the wine.

Fresh, floral, grapey nose. Light, dry, high acid, balanced, fresh floral grapey. Fairly long. Pairing better for the wine than the dish.

Intense citrus nose, lovely lemon and lime notes. Palate shows that bright pristine primary fruit with a very clean long finish and a nice line of acid through the palate. That lovely acidity in the wive proves an excellent pairing with food.

The Aromatic Wines were judged with

Eggplant with miso and buckwheat

Presented by chef Marcell Kustos



  • 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
  • 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


  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.