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    Pikes ‘The Merle’ Reserve Riesling 2019

    Pikes ‘The Merle’ Reserve Riesling 2019

    Sale price
    $50.00
    Regular price
    $50.00

    Pristine aromas of kaffir lime and lemon initially, hints of bath powder / perfume kick in then with subtle slatey/stony notes bringing up the rear. Delicate, but powerful at the same time if that makes sense.
    Crisp, fresh and brimming with the citrus fruits mentioned above. Terrific balance between bright fruit, mouthwatering acidity and talc like texture. The line and length of this wine are to be admired. A terrific example of “The Merle”. It will appeal immediately to those who like crisp, young Rieslings, but for those who like the type of complexity that only bottle aged Riesling can provide, cellaring for 7 -12 + years is recommended.

    Region

    Specifications

    • Cellaring

      10+ Years
    • Varieties

      Riesling
    • Vintage

      2019
    • Alcohol Content

      11%
    • Closure

      Screwcap
    • Bottle Size

      750ml

    Critic Reviews (1)

    James Halliday

    96 points | August 2020

    This is Pike's top of the range riesling, the powerful, layered fruits rolling along the mouth, acidity there of course, but well mannered. Previous vertical tastings have left no doubt about the ability of this wine to age with grace.

    This is Pike's top of the range riesling, the powerful, layered fruits rolling along the mouth, acidity there of course, but well mannered. Previous vertical tastings have left no doubt about the ability of this wine to age with grace.

    Showing 1-1 of 1 review

    Food Pairings & Recipe

    Food Pairing

    Crispy pork belly

    Crispy pork belly with Simon Johnson

    INCREDIENTS

    1 kg boneless pork belly
    Simon Johnson everyday extra virgin olive oil
    Falksalt natural sea salt flakes
    baby chervil, to serve

    Celeriac remoulade

    1 c Simon Johnson classic mayonnaise
    2 T Simon Johnson white balsamic
    2 T Simon Johnson dijon mustard
    1 head celeriac, peeled and shredded
    sea salt and freshly ground black pepper

    METHOD

    1. Preheat oven to 160 C.
    Using a sharp knife score the skin of the pork 1 cm apart.
    2. Drizzle with oil and sprinkle with salt using your hands to rub the oil and salt all over the pork skin.
    3. Place skin side down onto a metal tray and cook for 1 hour. Increase heat to 180 C and cook for another 30-45 minutes or until golden and crisp.
    4. Set aside to rest. Place the mayonnaise, balsamic and dijon into a bowl and mix to combine. Add celeriac, season with salt and pepper and toss to coat.

    Set aside to rest. Place the mayonnaise, balsamic and dijon into a bowl and mix to combine. Add celeriac, season with salt and pepper and toss to coat.

    Expand recipe

    Shipping & Returns

    Standard Delivery in Australia
    FREE for orders over $300 to east coast metro $9.00 per carton for orders under $300

    Estimated timeframe is 3 to 4 days with selected courier service. Regional areas may take longer. More information

    Heat Policy

    If you would like us to hold dispatch of your order for milder weather please leave instructions please do so by getting in touch with our customer service team at help@hwspeak.com

    Returns
    In-line with your consumer rights, if you are of the view that a product is faulty please contact us at help@hwspeak.com View our returns policy
    Regular price
    $300.00
    GST included.
    Case(s) of 6
    $50.00 per bottle
    $50.00 per bottle