Seppeltsfield Wines

Seppeltsfield Village Eden Valley Riesling 2018

Winner Gold Aromatic Wines
Grape Varieties
Riesling (100%) Eden Valley, Barossa, SA, Australia
Country of Origin
Alcohol Content
12.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $25.00

Slight developed colour. Spice spike, slight citrus lift, toast, broad. Sweet/sour, lacks balance, very hard acid finish. Food : sweet/sourness enhanced, making the wine appear quite skinny.

A lot of fruit here featuring red apple and lime but medium length that seemed to become more intense with the food

Pale lemon-straw. Lemon and meringue aromas. Lemon/lime juice flavours, crisp acid, dry structured finish. Food: Good combination, though wine is a little too dry for the sweet eggplant.

Bright florals on the nose. Slight honey suckle characters on the palate. Hints of lemon and lime on the finish with a lovely acid back bone. Works well with the Japanese eggplant dish as the wine is bright clean and fresh to the end.

Fresh, mineral, floral grapey nose. Light, dry, high acid, fresh mineral balanced, slightly chalky grapefruit. Dry finish. Long. Food dried out wine.

Interesting nose with both citrus and lanolin aromas. Palate shows excellent primary fruit with a lovely line of flavour onto the back palate. The wine adds interest to the food and vice versa.

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.