Grosset Polish Hill Riesling 2013 *AUSVERKAUFT*

Old School Riesling at its best. Im Bouquet reife Zitronen und weiße Pfirsiche. Im Gaumen entfalten sich diese Fruchtnoten und binden die Säure engmaschig und perfekt proportioniert ein. Der Wein ist geradlinig, mineralisch und hat Potential. Zurück bleibt ein langer Abgang: steinig-quarzig-zitronig. Einer der größten Jahrgänge dieses Weines, sehen Sie bitte auch die Bewertungen unter "Produktdatenblatt" (oben, etwas unterhalb des Preises) an.

• Rezeptempfehlung: Gegrillter oder Gebratener Salat mit Walnüssen & Feta, Paperbark-Smoked Feta, Curry oder im Winter zum traditionellen Gänsebraten
  
• Flaschengröße (Liter): 0,75
  
• Land: Australien
• Weingut: Grosset
  
• Region: Australien, Clare Valley
  
• Rebsorten: 100% Riesling

• Weinart: Weisswein
  
• Alkohol % vol.: 12,5
  
• Säure g/l: 7,3
  
• Restzucker g/l: 1,02
  
• pH: 2,92
  
• Schwefel mg/l frei(total): 33(116)
  
• Haltbarkeit: 2016-2033
  
• Allergene: Enthält Sulfite
  
• Abfüller: Grosset Wines, P O Box 64, Auburn, SA 5451, Australia
• Importeur: Apell Weine, Martin Apell, Ahnatalstrasse 114 A, 34128 Kassel, Deutschland
  
• Verantwortlicher Lebensmittelunternehmer: Apell Weine, Martin Apell, Ahnatalstrasse 114 A, 34128 Kassel, Deutschland

Winemaker´s Comment:

Grosset Wines not only practices organic and zero chemical input in its estate-owned vineyards; in the winery, with the exception of sulphur dioxide as a preservative, nothing happens during the winemaking process that could be considered anything but 'natural'. Even wine finings in common use around the world are not used at Grosset.

Vineyard:

The Grosset Polish Hill vineyard is situated in a U-shaped ridge formation running north from Mount Horrocks. The soil is shaley, not especially fertile, and slightly acid, and the topsoil crust is of clay and shale. The vines are smaller, working harder to draw sustenance from the less generous soil, and berries are smaller and more concentrated than those of Springvale. Polish Hill is more austere, leaner, reflecting the nature of the terrain that Jeffrey Grosset, with his usual attention to geological constraints and possibilities, chose as his spot in the Polish Hill River area.

Vintage Notes:

The 2013 Grosset Polish Hill Riesling has attractive lemongrass and lime citrus aromas with some minerally notes. The same bottle, three days later, showed significantly more voluminous aromatics that are captivating and rare for such a youthful 'Polish Hill'. The flavours are tight, fine and dry and show schisty minerality and bright lime zest flavours. It has the complexity and intensity that you'd expect from a Polish Hill: precise, detailed and clearly focused. There's some surprising softness there that is appealing and impeccable balance on its zingy, dry finish.

Barrique? Nein

Winemaker"s favourite Recipe:

Baby Snapper With Cabbage, Mint & Caraway Salad

Salad

• 4 x baby snapper (500gm each), scored
• 100 ml extra-virgin olive oil
• 2 tbsp sumac
• 1 x lemon, cut into wedges

Cabbage, mint and caraway salad

• 1 tbsp caraway seeds
• 50 ml lemon juice
• 60 ml (¼ cup) olive oil
• ¼ cabbage (about 600gm)
• 1¼ cups (loosely packed) mint

Method

1. Heat a coal barbecue to medium-high heat. Season fish to taste and barbecue, turning occasionally, until cooked through and golden (12-14 minutes). Arrange on a platter, drizzle with oil and scatter with sumac.
2. Meanwhile, for cabbage, mint and caraway salad, dry-roast caraway seeds until fragrant (10-20 seconds) and set aside. Shake lemon juice and oil in a bottle or jar to combine, season to taste and set aside. Shred cabbage into a bowl, add mint, caraway seeds and lemon dressing, toss to combine and serve with fish and lemon wedges.