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Cascabel Riesling 75cl

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Quick Overview

From 45+ year old vineyards in the heart of Eden Valley, one of Australia’s best Riesling regions.

Availability: Out of stock

Regular Price: £14.95

Special Price £9.95


Sourced from the heart of the Eden Valley, the nose offers up nutmeg, lime and the whiff of new bicycle tyres. The palate is light but rich with a pronounced citrus lemon character; the finish is a delicate explosion of powerfully understated candied pineapple. Delicious!

Established in 1997 by Aussie Duncan Ferguson and Spaniard Susana Fernandez, Cascabel’s mosaic of southern Rhône and Spanish varietals across just 5ha of vineyards is testament to their passion and enthusiasm for creating interesting and different wines. “We are the naughty ones at the back of the bus” explains Susana in relation to their non-conformist style and approach, “we don’t want to rely on analysis, we work on experience of the vines and previous vintages”. This personality is stamped on the wines. Having met as flying winemakers Duncan and Susana’s vast experience across both the northern and southern hemisphere bring to Cascabel a wealth of knowledge and skill. Producing only 2,500 cases a year, from their dry grown vineyards often yielding under two tons per hectare, these are some of the most complex, intriguing, richly satisfying and quite simply some of the best wines on our list.

The Cascabel riesling vineyard, situated in the Eden Valley, has a pronounced, cool climate. Duncan and Susana don't use any fertilisers or pesticides and only use sulphur for the prevention of powdery mildew. They encourage the growth of indigenous grasses and they are kept low by regular mowing. The varieties grown thrive in these conditions and they believe that it is the only way to achieve fruit with the right flavour and intensity.

All the grapes are hand picked and vinified by Duncan and Susana at the Cascabel Winery. Grapes are fermented in small open fermenters, with some whole bunches and regular hand plunging. After fermentation is completed, the wine is pressed straight into barrel and malolactic occurs naturally. Estate bottled - only 1,600 bottles produced.

Perfect with manchego, membrillo and sweet chilli sauce.

Additional Information

RegionEden Valley
Grape VarietiesRiesling
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  • Sweet and Aromatic White Wines

    Sweet and Aromatic White Wines

    Perfumed aromas fly out of your glass and, upon sipping these wines, you’ll discover a touch of sweetness. Aromatic wines are white wines where the flavour and aromas of the wine is that of the grape. These wines tend to be fermented in stainless steel containers at cooler temperatures so that the primary aromas of the fruit are preserved.


    Serving Temperature

    Cold (44-57 °F / 7-14 °C)

    Food Pairing

    Indian Cuisine, Thai Food, Citrus-driven Dishes, Pungent Cheeses, Cream Sauce, Cake, Ice Cream

    Som Tam (Thai Papaya Salad)


    2 tbsp dried shrimp, rinsed
    3 tbsp roasted peanuts
    2 garlic cloves
    Pinch of coarse salt
    2-6 whole bird’s eye chillis, depending on degree of bravery
    3 snake beans or 12 French beans, cut into 1cm lengths
    10 cherry tomatoes, halved
    1 lime cut into wedges, plus 3 tbsp lime juice
    275g green papaya (about 1 medium fruit)
    1 tbsp tamarind water
    2 tbsp fish sauce
    3 tbsp shaved palm sugar

    Preparation method

    1. Put a small frying pan on a medium-high heat. Rinse the shrimp, pat dry and then dry fry for about four minutes until crisp. Tip out and toast the peanuts until browned, then tip out, roughly chop and set aside.

    2. Mash the garlic with a pinch of coarse salt in a pestle and mortar, then add the shrimp and two thirds of the peanuts and crush to a rough paste. Add the chillies and merely bruise (unless you want it really spicy, in which case pound away).

    3. Add the beans, tomatoes and lime wedges to the mortar and roughly bruise with the pestle, then scoop the lot out into a bowl.

    4. Peel the papaya and cut into narrow matchsticks; a julienne peeler or mandoline is ideal, but you can use a sharp knife if not. Working in batches if necessary, lightly bruise in the pestle and mortar then add to the bowl.

    5. Mix the lime juice, tamarind water, fish sauce and sugar in the mortar until the sugar has dissolved, then taste; it should be a balance of sour, salty and sweet. Adjust as necessary.

    6.Toss the dressing and the salad ingredients together, making sure the peanut paste is well distributed, and sprinkle with the remaining peanuts before serving.

    Recipe from

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