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
2020 -
Alcohol Content
11% -
Closure
Screwcap -
Bottle Size
750ml
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
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.
Shipping & Returns
Standard Delivery in Australia
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
- Regular price
- $300.00