Granite Hills Riesling

Few white wines age as well as Riesling and Australia produces some of the world's best.

From cool climate Macedon Ranges approximately 100 ks north of Melbourne, Granite Hills has been making superb wines since 1970.

Dad Gordon eatablished it and his son Llew took over full time about 20 years ago.

We're partial to their Rieslings, including this rare museum release.

When young a zing-went-the-strings-of-my-heart acidity commands attention. Crisp Granny Smith apple tartness. Slatey minerality. Focused length.

As it ages, the acidity softens and gives way to increased complexity. From crisp apple to ripe pear with a touch of stone fruit. The minerality shifts to a woodsy spiciness. Lanolin. Beeswax and a glimpse of honey.

Don't overchill it! 

10C thereabouts is perfect.

And let it breathe a bit.

Classic pairing?

Gruyère soufflé.

A rich shellfish stew, like cioppino or a simple saffron infused fish soup.

Prawns sautéed in garlic butter over rice with creamed spinach.

Poached chicken breast with puréed leeks and fried potatoes.

Quiche Lorraine and this wine are made for each other.

So to is a rich calamari curry Thai style with lots of lemongrass, makrut, pea eggplant, light chilli fish sauce and coconut cream.

Roast quail stuffed with wild rice, mushrooms and shallots.

Such a beautiful wine deserves comparative food.