Give me one riesling to stay here, and I’ll turn right back around. What can I say – I’m pretty easily impressed, way easier than Tracey Chapman. That doesn’t mean I don’t have good taste though. If there’s only one riesling to stay, it better be this 94pt Clare rizza. There’s summer on the nose with lemon, lime and nectarine scents wafting around, and a big ol’ juicy taste that will have you on a strict oyster diet by the time December comes to visit.
Our Wine Buyer Karel reckons that at 4 years of age, this rizza is still a toddler but starting to walk. Give it a bit of freedom and it’ll be pulling itself up on the furniture in no time. Karel may or may not be a new father. Complex, fragrant and floral (the wine, not Karel’s child), this is why you mofos love Clare rizza, especially when it’s going for less than 25 clams a bottle.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Clare Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
Riesling lovers need look no further. If there was ever a shrine to the rizza gods then it would be in the Clare. But go beyond the pristine, dry and steely whites that made the region world famous, and you’ll find some special reds worthy of attention. Shiraz and cabernet are among the frontrunners, with examples from Kilikanoon, Jim Barry, Leasingham, Tim Adams and Skillogalee regularly receiving top marks from Sir Halliday. There’s also some pretty smart grenache, cabernet franc and cabernet malbec coming out of the region too. So if you’re into plummy, well structured red wine styles, then you’ll find rich pickings here.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Oysters with Japanese sauce
- 3 tsp soy sauce
- 1/4 cup (60ml) seasoned rice vinegar*
- 1/2 tsp finely grated ginger
- 16 freshly shucked Pacific oysters
- 1 Lebanese cucumber, cut into julienne
- 50g flying fish (tobikko) or salmon roe
- Mix the soy sauce, vinegar and ginger in a small bowl then refrigerate until ready to use.
- Just before serving, place oysters on a bed of crushed ice or rock salt for presentation. Spoon the dressing over, then top with cucumber and roe. Serve.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...