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 with Oak Treatment
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

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.

Intense ripe lime aromas. A tight palate with a saline edge. The wine goes beautifully with the food. Another sophisticated match.

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.

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.

Medium straw with green, lemon, lime, medium weight, some development.

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


  • ~ 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.