Winemaker Notes
Variety
Riesling 100%
Region
Yarra Valley
Winestyle
In the Yarra Valley, Riesling produces quite exotic textural aromatic wines with good natural acidity and an ability to balance slightly higher sugar levels.
Appearance
Light straw with vibrant a green edge.
Bouquet
Very fragrant, minerally, exotic, grapefruit pith, and hazelnut notes.
Palate
Textural with with medium weight and lifted florals, perfect early drinking, soft acidity.
Vineyards
Section A7 and G3 at our Dixons Creek Estate, Yarra Valley
Season
2015 was a mild season with good early rain, but quite dry from mid January to harvest.
Winemaking
All fruit destemmed and gently pressed. The juice settled for 72 hours and racked to both casks and stainless tank. When we feel there is a good balance of sugar, acidity and extract the wine is chilled and sulphured to stop the fermentation and prepared for bottle.
Analysis
Alc/Vol: 12.3% pH: 3.13 TA: 6.8g/L RS: 9g/L
Cellaring
Enjoy now or keep for two to five years in a good cellar.
Reviews
"This riesling dominant white takes us into some of the more exotically fragrant corners of the variety, perhaps enticed there by minor added-in dashes of complementary whites pinot gris and gewurztraminer. The full tote appears with lovely white floral and subtle lime aromas followed by teasing off-dry, faintly sweet palate highlight, an apple sweet-tart lift with perfumed, spicy overtones."
Tony Love, Herald Sun (Melbourne), Mercury (Hobart), Townsville Bulletin, July 2015
Awards
2015 Cool Climate Wine Show
2015 Cool Climate Wine Show
2015 Cool Climate Wine Show
Korean BBQ Quail
Serves 4
- 6 quail
- 130g soy sauce
- 125g mirin
- 65g gochujang (Korean chilli paste)
- 85g sugar syrup (50/50 sugar and water)
- 14g chilli powder
- 150g castor sugar
- 70g tomato sauce
- 1 diced onion
- 3 garlic cloves, finely chopped
- 55g sweet chilli sauce
- crushed peanuts and fried shallots for garnish
Clean the quails and cut in half with some kitchen scissors. Combine the rest of the ingredients to make the sauce. Marinate the quail in half of the sauce for one hour. Heat a pan or grill to medium heat. While cooking the quail, brush with the remaining sauce, continue to turn and baste with the sauce until they are cooked and the sauce becomes sticky. Sprinkle with fried shallot and crushed peanuts on top and serve with pickled radish.
Recipe by Ji Young Jun Chef at Locale Restaurant De Bortoli Yarra Valley Estate
Enjoy this dish with De Bortoli La Bohème Act Two Dry Pinot Noir Rosé
