Patrick of Coonawarra

Patrick of Coonawarra Aged Riesling 2012

Winner Trophy Aromatic Wines
Grape Varieties
Riesling (100%) Coonawarra, SA, Australia
Country of Origin
Alcohol Content
11% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $39.00
  • Patrick of Coonawarra
    PO BOX 11
    Coonawarra, SA
    AUSTRALIA 5263
  • Natasha Gordon, Brand Manager

Developed colour, slight dull. Broad, toast & lemon citrus, slight stalky overtones. Similar to nose, losing freshness, hard & phenolic. Food : works quite well, but thins out on the end palate.

Growing old gracefully with intense flavours of citrus and toast that becomes an umami love in when matched with miso aubergine.

Mid lemon-yellow. Lemon-curd, honey-toast and linen aromas. Mature, lemon-linen flavours. Low-profile mid-palate, moderate acidity and dry, savoury finish. Food: Excellent combination. Wine fills out well and carries the spice in the dish.

Lovely toasty nose through to palate. Great acidity with hints of nectarine flesh and stone fruit coming through. Great with the Japanese eggplant dish as the wine is beautifully textured with great acidity.

Oily, fennel, lime leaf nose. Light, fresh lime acidity backing fennel, oily floral grape flavours. Dry, slightly mineral finish. Long. Neutral food pairing.

Very pale straw gold colour. More complex nose with yeasty aromas complexing with hints of acacia and eucalyptus but all in exceptional balance. Very interesting palate, the primary fruit is still apparent and there is life and freshness along with those more complex developed characters. This more complex style pairs beautifully with savoury food.

The Aromatic Wines were judged with

Eggplant with miso and buckwheat

Presented by chef Marcell Kustos



  • 2 Tbsp white miso paste
  • 2 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp honey
  • 1 Tbsp ginger, fresh, grated
  • 1 clove garlic, fresh, grated
  • 5 pc eggplant, Japanese/Chinese/Lebanese, halved
To Serve
  • Buckwheat/garlic flakes
  • 2 Tbsp buckwheat
  • 4 cloves garlic, sliced thinly
  • 3 Tbsp olive oil
  • 1 pc shallot, fried
  • Fetta cheese, crumbled


  1. Turn on the oven’s grill function on 180 degrees.
  2. In a bowl, mix white miso, soy sauce, rice vinegar, ginger and garlic.
  3. In a pan, fry the halved eggplant facing down on high fire for 2 minutes.
  4. Lower the fire, turn the eggplants, cover the pan and cook for 5 min.
  5. Spread the miso mix on the eggplants and bake for 5-7 minutes until gets colour but not burned yet.
  6. In a small pot, heat 3 Tbsp olive oil and fry the buckwheat and garlic until golden brown. Do not over-fry buckwheat as it becomes bitter!
  7. Spoon the buckwheat/garlic on the eggplant, spread some fetta cheese and fried shallots.