By David Ellis from vintnews.
The Clare Valley is the undeniable home of Australian Riesling, the first vines being planted there well over 150 years ago and the region today recognised internationally as producing among the world’s best-of-variety.
A stunner just released from one of the oldest labels in the Clare is interesting in that it’s not been sourced from a single carefully nurtured vineyard to result in a wine of such quality. Rather its fruit from a company vineyard in Watervale, blended with that from a number of local growers who have been long-term suppliers.
This is the 2016 Leo Buring Clare Valley Dry Riesling, and further adding to its appeal is the price: it’s just $20 a bottle, and a wine that on pouring gives off delicate floral aromas and an earthy spiciness, while on the palate it is all about forward lemon and lime flavours, steely minerality and a rewardingly crisp and acidic finish.
A drop that’s ready for enjoyment now, it’s also one to consider a half-dozen of to put a few away for years to come, as this is one that will get seriously better over the next six or eight years.
Pair it up with whole baked fish, or if you’re after something with more flavour, Thai fish cakes and an accompanying sweet chilli sauce.
One to note: Hamish MacGowan had a confession when he released his 2014 Angus the Bull Cabernet Sauvignon mid this year – and that was that he had fallen into the trap of making a wine for himself in recent vintages rather than for his loyal fans, and so with his 2014 had gone back to a more balanced and food-friendly drop.
Those loyal fans will be glad he did, for here is a traditional Angus the Bull to go with a good piece of prime beef: medium to full-bodied with ripe black-fruit flavours and firm tannins, Hamish blended fruit from Central Victoria’s Heathcote (61%,) Goulburn Valley (37%) and Strathbogie Ranges (2%) for this most rewarding drop that’s got a nice $22 price tag.
