This riesling never fails to impress. Indeed, it fills us with cheer each year. The brand new ’18 brings the Mount Barker fruit we know and love - grapefruity lemon-lime, pretty honeysuckle, a touch of musk and even a little gooseberry. The palate is silky and just incisive enough, with a little chalk to counter the juicy fruit. Impressive minerality underscores it all, continuing a long line of successes that keeps us coming back for more from this stellar maker.
Black Market deals are only made possible if we don’t reveal the maker’s brand on site. The wines are the genuine article, absolutely no cleanskins or fake brands, just dangerously good value. You won’t find out what it is until it hits your doorstep, but you won’t regret it. Just keep it on the down low.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Mount Barker
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Riesling
- Serving Temp.
Mt Barker has a rich and celebrated history, which spans over 150 years and a reputation as 'the birthplace of the Great Southern wine region.' Extensive, sweeping and impressive - the land is vast with widely scattered vineyards from Arcadia, to Chatsfield, Galafrey and many others, separated by wide distances. Recognised as one of the most important cool sub-regions in the Great Southern due to its unique climate, distinct environment and impressive history, it continues to produce some of the country's best Riesling, Shiraz, Cabernet Sauvignon and Pinot Noir.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Fish and chips
- 5 slices wholegrain bread, crusts removed
- flour, for dusting
- 2 egg whites, lightly beaten
- 4 firm white fish fillets, trimmed with bones removed
- 4 medium potatoes, skin on, cut into wedges
- salt and cracked black pepper
- 1/2 cup (140g) Greek yoghurt
- 1 tablespoon chopped dill
- 1 tablespoon chopped flat-leaf parsley
- lemon wedges, to serve
- Preheat oven to 180°C. Place the bread in a food processor and process until finely crumbed. Transfer to a large plate.
- Place the flour and egg white in separate bowls. Dust the fish, one at a time, in the flour, dip into the egg white, then roll in the breadcrumbs. Place fish on a baking tray lined with non-stick baking paper. Cover and refrigerate until required.
- Meanwhile place the potato on a baking tray lined with non-stick paper and spray with olive oil spray. Sprinkle with a little salt and pepper. Cook for 15-20 minutes. Toss and return to the oven until golden and cooked through.
- Combine the yoghurt, dill and parsley and refrigerate until needed.
- Place the fish on a baking tray lined with non-stick baking paper and place in the oven with the wedges. Bake for 10-15 minutes or until golden and fish flakes easily when tested with a fork in the thickest part. Serve immediately with the yoghurt dip and lemon wedges.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...