Jaeschkes Hill River Clare Estate
Jaeschkes Hill River Clare Estate Riesling 2018
- Award
- Winner Blue Gold Aromatic Wines
- Grape Varieties
-
Riesling (100%) Polish Hill River Valley, Clare Valley, SA, Australia
- Country of Origin
- Australia
- Alcohol Content
- 10.4% Alcohol by Volume
- Wine Type and Oak Treatment
- Still White with Oak Treatment
- Recommended Retail Price
- RRP AU $18.00
- Jaeschkes Hill River Clare Estate
- Lyn Jaeschke, Director
- Phone (61) 8 0419838772
Toni Paterson, First Term Panellist 2020 Competition
“Intense ripe lime aromas. A tight palate with a saline edge. The wine goes beautifully with the food. Another sophisticated match.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Developing with aroma of green plums, petrol, stone fruits. A delicately aromatic wine with racy acidity and a peach blossom finish. Lovely on its own but could be paired with a spectrum of flavourful dishes.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Floral notes with hints of citrus on the nose. A slight pear and lime flavour on the palate matched with bright clean acid. A good match as the wines acid balance lifts the fruit.”
Sam Kurtz, First Term Panellist 2020 Competition
“Medium straw with green, lemon, lime, medium weight, some development.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Fresh gala apples, taunt acidity, refreshing light, crisp, a nice savoury finish on the palate.”
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
- 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
- 200 ml chicken stock
- 200 ml orange juice
- Finely grated rind and juice of 1 lemon
Method
- Fry onion and fennel for the warm salad.
- Add fennel seeds and de-glaze with white wine when the onion is cooked.
- Add the dressing and season with salt if needed.
- Top the salad with sliced black olives and octopus pieces.
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Bouquet of lemon curd and toast. Fresh, crisp and linear with lemony acidity, toasty aged complexity and medium length. The wine was unchanged when paired with the dish.”