Out Of The Bottle
With David Ellis Leasingham Rieslang & Tim Adams Shiraz
Rieslang
has dropped off the twig as a wine of preference for many these days,
which truly is a shame because it can be a delightful choice with
dishes ranging from spicy Asian and Mexican, to salty shellfish.
And
if there’s a region that’s a great producer of Australian Rieslings,
its South Australia’s Clare Valley whose rich soils, warm days and cool
nights are a perfect start for some of our most intensely-flavoured of
these wines.
Leasingham have long produced Rieslings of
outstanding flavour from the Clare, their Bin range achieving something
of icon status. The recently-released 2010 Bin 7 shows just why the
Clare and its sub-region of Watervale have earned a reputation as one
of our premium regions for the varietal.
This is a wine that’s
got loads of Riesling lemon and lime characters, great minerality and a
touch of spice. At $23 you’ll find it a good match with spicy Asian and
Mexican foods, yet at the same time it can be just as delightful with
shellfish such as Morton Bay Bugs in a lemon and lime Beurre blanc. One For Lunch
Another
Clare Valley maker, Tim Adams and wife Pam Goldsack have been making
wines in the Valley under their own label for a quarter century, and
while producing a range of wonderful varietals and blends it is their
Tim Adams Shiraz that’s one of their great mainstays.
They’ve
just released the 2008 that’s made from fruit from a number of mainly
dryland vineyards – vineyards that are used to hard conditions, and
certainly experienced how tough times can be, with the 2008 vintage
culminating in temperatures up to 38-degrees (just under 100F.)
This
is an elegant dry wine with lovely red-berry flavours and subtle oak.
Pay $28.50 and enjoy with Steak au Poivre – or Asian-basted BBQ pork
spareribs. Or keep it in the cellar to develop to its full potential
over the next decade...
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