Paulett Wines

Pauletts Aged Release Riesling 2013

Winner Top 100 Aromatic Wines
Grape Varieties
Riesling (100%) Polish Hill River, Clare Valley, SA, Australia
Country of Origin
Alcohol Content
12.2% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $60.00
  • Paulett Wines
    PO Box 50
    Sevenhill, South Australia
    Australia 5353
  • Alison Paulett, Proprietor
  • Phone (61) 403 403013078

Toasty age, floral spice, lemon. Toast and lemon citrus, zingy acid line. Food : makes the wine more moreish, nice flavour extension.

This shows why age is a good thing with riesling with lashings flavours of lime curd on toast underpinned by stony minerality and great length that seems harsher and more acidic with food.

Pale lemon. Lime-juice, developing some chalky/dried-linen maturity. Mid-weight, green apple & lemon fruit flavours. Fresh acid, fine dry finish. Food: No improvement.

Lovely toasty nose through to the palate. Hints of citrus with bright acidity and texture coming through. Hints of cut hay on the finish. A good match allowing the wines acidity to still come through with the toasty fruit.

Oily, floral, nose. Med-bodied, dry, fresh lightly zesty, floral palate, balanced. Dry finish. Pairing seemed to elevate the purity of the Riesling, but the food flavours stayed fairly neutral.

Bright light straw yellow, interesting nose with citrus and lanolin notes and some lovely early developed toasty characters. Very classical palate, very dry, very long and very complex, lovely etherial wine that is ageing gracefully. The great complexity in the wine is a great match for 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.