Kirrihill Wines Pty Ltd

Kirrihill Gleeson & Co Watervale Riesling 2019

Winner Top 100 Aromatic Wines
Grape Varieties
Riesling (100%) Clare Valley, SA, Australia
Country of Origin
Alcohol Content
11.8% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $25.00
  • Kirrihill Wines Pty Ltd
    PO Box 7751
    Clare, SA
    Australia 5453
  • Sarah Christie, Production & Marketing Manager
  • Phone (61) 0433044205

Very intense bouquet of lemon and lime with hints of florals. Fresh, crisp and bright displaying excellent citrus intense and impressive line and length. The dish brought out the acid line in the wine.

Floral and heady with sweet-lemon aromas. A delicious wine with great intensity and presence. Tight, powerful flavours and excellent acid integration. The wine goes beautifully with the food due to its intensity of flavour and palate depth.

Hints of petrol and white peach on the nose, dry with racy acidity and a stone fruit palate profile. A refreshing style that would pair well with spicy dishes.

A light more elegant floral nose with gental green apple fruit flavours on the palate. Bright acidity and fruit on the finish. Wine fits in nicely with this dish. Balnces out the sweetness of the dish.

Pale straw green, lime, lemon, flint, white pepper, floral, light weight crisp clean.

Crisp and dry, refreshing and light, great acid , olives, octopus and the sweetness of the onion and fennel make this wine sing.

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.