Kirrihill Wines Pty Ltd

Kirrihill EB's 'The Settler' Clare Valley Riesling 2019

Award
Winner Top 100 Aromatic Wines
Grape Varieties
Riesling (100%) Clare, SA, Australia
Country of Origin
Australia
Alcohol Content
12% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $35.00
  • Kirrihill Wines Pty Ltd
    PO Box 7751
    Clare, SA
    Australia 5453
  • Sarah Christie, Production & Marketing Manager
  • Phone (61) 0433044205
    Website

Tropical bouquet of guava, melon and mango. Zesty and fresh on the palate showing crisp acidity and excellent drive. The wine appeared more citrusy when paired with the dish.

Tight and lemony with hints of lime leaf. The palate is tight and taut yet with good flavour. The food really brings out the wine’s saline element, which gives the wine a moreish quality. The wine is a cleansing partner to the food. An ultra-sophisticated food and wine match.

Expressive aromas of linden flowers, lime zest and yellow peach adds complexity to the textured and medium bodied palate. A dry style bracing acidity. Best drunk when you are in your swimmers.

A bright floral aroma with hints of blossom and citrus coming through on the palate. Lemon and lime on the palate with a lovely slightly steely acidity. A good match with the dishb as the flavours blend together and the wine becomes more balanced.

Pale straw green, delicate lemon flower, flint, tight light weight crisp and zesty, the lively acidity and punchy flavours work very well with the acidity of the dish.

Lemon and lime, zingy acidity, lovely taunt acidity 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
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.