Cellarmaster Wines

Mockingbird Hill Clare Valley Riesling 2019

Winner Top 100 Aromatic Wines
Grape Varieties
Riesling (100%) Tanunda, Clare Valley, SA, Australia
Country of Origin
Alcohol Content
12% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $20.50
  • Cellarmaster Wines
    PO Box 442
    Australia 5352
  • Alissa Harding, Winemaking Administrator
  • Phone (61) 08 8561 2235

Fragrant bouquet of lemon and lime zest with floral overtones. Fresh, crisp and lively with great intensity, yet modest persistence. The wine appeared less crisp and lively with the dish.

Tight and limey with hints of bath salts aromas. The palate is full and expressive with excellent intensity, presence and travel. The wine looks stunning with the food, due to the intensity of flavour on the mid-palate.

Semi aromatic on the nose with peach and hints of rose petal. Medium bodied with a rounded texture and lively acidity. The acidity in this wine could clash with the acidity in dishes.

Floral lemon zest aroma follows through to the palate. A hint of rose petal comes through on the palate with lovely acidity and brightness. A great match. The fennel blends in beautifully with this wine and works with both the acid and the fruit.

Pale straw, slight greens, lemon, slightly waxy, straw, light to medium weight slightly rounder palate.

Savoury lemon notes, crisp and dry, great foil for the food, the wine really shines with the octopus, fennel and black olives.

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.