Sometimes it’s best to hear about a wine straight from the horse’s mouth. Here’s what winemaker Peter Dredge has to say and after reading - you may just think that he has Riesling pumping through his veins - such is his passion and respect for this noble variety.
“My passion for Riesling really started after finishing University in 2002 and landing assistant winemaker at Petaluma. Clare Valley Riesling became my focus, then came vintages at J.L. Wolf In the Pfalz and Dr. Loosen* in the Mosel, before becoming senior White Winemaker at Petaluma in 2006,” Peter says.
“Ten years later I couldn’t have been happier when I started working with some old vine (1974) and more recently planted German Riesling clones at Meadowbank Vineyard. The 2019 Meadowbank Riesling is a unique, single vineyard riesling with texture and depth, drinking well from the get-go, but also has the ability to drink well for decades. 60% stainless steel, wild fermented riesling left with some residual sugar. 40% old oak, wild ferment, left on lees for three months, blended and bottled.”
Well - what more can we say? Peter’s got it covered.
*Side note mofo, Dr Loosen is one of Germany’s - and the world’s - best producers of Riesling, we’re talking top of the range Riesling.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Riesling
- Serving Temp.
My passion for Riesling really started after finishing University in 2002 and landing assistant winemaker at Petaluma. The Hanlin Hill Clare Valley Riesling became my focus, then came vintages at J.L. Wolf In the Pfalz and Dr. Loosen in the Mosel in 2005 onto becoming senior White Winemaker at Petaluma in 2006. 10 years later I couldn’t have been happier when I started working with some old vine (1974) and more recently planted German Riesling clones at Meadowbank Vineyard. 2019 Meadowbank Riesling: A unique, single vineyard Riesling with texture and depth drinking well from the get go, but also has the ability to drink well for decades. 60% stainless steel, wild fermented Riesling left with some residual sugar. 40% old oak, wild ferment, left on lees 3 months, blended and bottled.
Some of the country's highest quality and best value wines unarguably come from this wee island, and the average bottle price is higher than any other region. It is probably the most sustainable part of the Aussie wine industry, given its relatively untapped potential and consistency of quality.There's no denying that the Pinot Noir, Chardonnay, sparkling and aromatic whites are up there with the best.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Prawn, Mint & Lemon skewers
- 2 garlic cloves, crushed
- 1 long fresh red chilli, seeded, finely chopped
- 1 tbs chopped fresh mint
- 1 tbs finely grated lemon rind
- 1 tbs olive oil
- 2 tsp fresh lemon juice
- 900g large green prawns, peeled leaving tails intact, deveined
- Olive oil spray
- Fresh mint leaves, to serve
- Lemon wedges, to serve
- CAPSICUM MAYONNAISE
- 235g (1 cup) whole-egg mayonnaise (see note)
- 2 tbs Always Fresh Fusions Red Pepper Tapenade
- 2 tsp fresh lemon juice
- To make the capsicum mayonnaise, process the mayonnaise, tapenade and lemon juice in a food processor until smooth.
- Combine the garlic, chilli, mint, lemon rind, oil and lemon juice in a medium bowl. Add the prawns and stir to coat. Place in the fridge for 10 minutes to marinate.
- Thread prawns onto skewers. season with salt and pepper. Heat a barbecue grill or chargrill on high. spray the skewers with oil. Cook for 2-3 minutes each side or until golden. Top with mint. Serve with the capsicum mayonnaise and lemon wedges.