IF you’re a Riesling buff and the Hunter Valley’s on the agenda, ensure a visit to McGuigan Wines – and that you’ve a lazy $65 in the wallet for a bottle of their 2010 McGuigan Shortlist Eden Valley Riesling for that next extra-special-occasion dinner.
Because they’ve just a few bottles remaining of this incredible drop, that won itself Trophy for Best Australian White Wine at the 2016 International Wine Challenge.
A naturally ecstatic Chief Winemaker, Neil McGuigan says the win reflects just how well this wine over-delivers at its price point. And while it’s one to buy now on that upcoming Hunter visit – it’s available only at the cellar door as all retail outlets have sold-out – it’s one you’ll also be able to pop in the cellar for some other extra-special occasion down the track, particularly with its exceptional cellaring potential.
Made from fruit off two select Eden Valley vineyards in the Barossa Ranges, this is a drop with a lovely fresh, crisp and zippy palate, wonderfully fresh-cut lime acidity, and has that beautiful minerality that the Eden Valley is so renowned for.
For that special celebratory occasion, think matching with oysters to start, and for mains grilled lobster with corn on the cob, or lobster cold with coleslaw on the side.
ONE TO NOTE: WOLF Blass have released a range of innovative wines under a new Blass by Wolf Blass label it says have been inspired by “a new wave of unconventional winemaking, and hand-crafted in the spirit of contemporary style and experimentation.”
One stand-out is a 2014 Blass Noir Barossa Valley Shiraz that was made from fruit harvested at optimum maturity from low-yielding vineyards near Greenock on the western side of the Barossa Valley. Fruit from here is noted for its intensity and rich, bright dark-fruit flavours… in the case of this wine, blood-plum and fresh berries.
Pay $35 and pair with crispy duck legs roasted with plums and five-spice.
TREAT yourself to one of the few remaining bottles of 2016’s “Best Australian White Wine” from the Hunter’s Neil McGuigan, and a treat with lobster.
AN innovative Wolf Blass label from low-yielding Barossa Valley wines to pair with crispy duck legs roasted with plums and five-spice.
Written by David Ellis