With Richard Slater & Grant Foulkes
RICHARD SAYS:
2021 Rieslingfreak No.3 11%
Clare Valley, South Australia RRP $27
What a name! John Hughes makes an array of high-quality Riesling in different styles from sites within South Australia (the Clare and Eden Valleys). Riesling should speak definitively of its origin; the winemaker’s task is to conserve its expressiveness. Screwcaps also ensure graceful development- for decades if merited.
Germany holds numerous special sites for Riesling; then there’s Alsace, Austria, and other places. Here, apart from South Australia, Victoria claims many successes, with other worthy examples from Tasmania, Canberra and Western Australia.
This very youthful dry wine is bursting with energy. Aromas of red apple, passionfruit, guava and lemon pith lead. It tastes crisp, adding minerally chalk and talc to the citrus and tropical fruits. It’s a complete package of sensory seduction. A few years cellaring will reward, gradually building some light toast and honey into the mix.
Conclusion: This zippy wine will suit many vegetarian options, or chicken in many guises, but deserves fresh fish (pan-fried or baked) to strut its charms.
GRANT SAYS
Scintilla ‘Forest’ Chardonnay 2020 ABV 11.2%
Adelaide Hills RRP $36
As the weather warms up and the lure of a lunch in your local park with long lost loved ones is undeniably strong, it’s time to switch our attention somewhat to a vino that’ll most certainly fit the bill. Scintilla’s ‘Forest’ Chardonnay is made for day drinking in the sun. It’s bone dry, yet has a richness and body to it (particularly once the chill is taken off). Think refreshing home-made lemon iced tea with just picked herbs to lightly season. This surrounds a persistent mineral core and creamy texture. This wine is unfined, unfiltered (so vegan friendly), zero sulphur added and sourced from vineyards using biodynamic and organic practices. What made this wine even more special was my darling wife gave it to me as a surprise gift!
Conclusion: A picnic platter of grapes, soft cheeses, quince paste and salt n’ vinegar chips.
@grantfoulkes
