Leconfield Coonawarra
Leconfield Coonawarra 'Old Vine' Riesling 2019
- Award
- Winner Top 100 Aromatic Wines
- Grape Varieties
-
Riesling (100%) Coonawarra, SA, Australia
- Country of Origin
- Australia
- Alcohol Content
- 11.5% Alcohol by Volume
- Wine Type and Oak Treatment
- Still White
- Recommended Retail Price
- RRP AU $26.00
- Leconfield Coonawarra
- Kate Mooney, Marketing Coordinator
- Phone (61) 8 0418603033
Website http://www.leconfieldwines.com
Facebook http:www.facebook.com/leconfieldwines
Toni Paterson, First Term Panellist 2020 Competition
“Fragrant lemon-leaf aromas. The palate is tight and taut with a dramatic saline edge. The salinity is an exceptional component of the wine, which allows the wine to pair perfectly with the gentle marine element of the octopus.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Wet stones, white peach and pink grapefruit. Intensely flavoured with searing acidity. A medium bodied wine with finesse. Has the ability to age but can be enjoyed now with food due to its versatility.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“A bright white peach nose following through to a slightly citrus palate. Lovely bright acidity with a hint of white pear on the finish. A good match as wine flavours are lifted.”
Sam Kurtz, First Term Panellist 2020 Competition
“Pale straw with green, struck match, grapefruit, white pepper, light to medium crisp, slightly short.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Savoury lemon pith, juicy crunchy acidity, light and refreshing, the octopus, fennel & onions brings a certain sweetness out in the wine.”
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
“Restrained, subtle lemon aromas with grassy overtones. Fresh, crisp and lively with excellent intensity and wonderful line and length. The wine appears more subdued when paired with the dish.”