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Wakefield Estate Riesling 75cl

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Quick Overview

The wine displays intense citrus fruit characters of fresh lemon and lime along with hints of
orange blossom.

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Details

At release, there is a bright, vibrant clarity to the wine. It has a very pale straw colour and subtle green highlights to the edges.

At release, the wine displays lifted fresh and vibrant aromas.Lemon and lime citrus characters abound, followed by layers of subtle blossom and enticing floral nuances.

The wine displays intense citrus fruit characters of fresh lemon and lime along with hints of orange blossom. Anapexof tantalizing acid soars in the mid-palate, balanced by good fruit presence.The finish is crisp and resonates with citrus fruit - hallmarks of a great Clare Valley

The fruit was harvested in the cool of the early morning and quickly transferred to the winery where it was whole-berry handled directly to our cooled Pera airbag press.Juice was delicately extracted at zero to very low-pressure and then settled in stainless steel tanks for 48 hours prior to fermentation. A range of yeast strains were used a ross the different fruit parcels comprising this blend.Following primary fermentation, the wines were chilled, racked and stabilised to lock in the natural intensity and purity of the fruit flavours.The wine was then filtered and immediately prepared for bottling in July 2016.

This wine, whilst crafted for immediate enjoyment will also reward cellaring under ideal conditions up to and possibly beyond 2026.

Additional Information

BrandWakefield
Size75cl
CountryAustralia
RegionClare Valley
Grape VarietiesRiesling
Vintage2016
ABV12%
OrganicNo
VeganUnknown
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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

    Thai Green Curry



    INGREDIENTS
    For the curry paste
    4 lemongrass stalks, tougher outer leaves discarded
    6 medium-hot green chillies, seeded and chopped
    3 cloves garlic, peeled and crushed
    5cm/2in piece of galangal or ginger, peeled and chopped
    2 shallots, peeled and finely chopped
    4 tbsp chopped fresh coriander
    1 tsp ground cumin
    1 tsp chopped lime zest
    1 tbsp nam pla (Thai fish sauce)
    ½ tsp ground black peppercorns
    For the curry
    750g/1lb 10oz free-range chicken breasts or thighs, bones removed
    3 tbsp groundnut oil
    200g/7oz chestnut mushrooms, quartered
    400ml/14fl oz tin coconut milk
    400ml/14 fl oz homemade or ready-made chicken stock
    8 lime leaves
    1 tbsp nam pla (Thai fish sauce)
    1 tbsp bottled green peppercorns, drained
    leaves from a large bunch (about 20g/0.7oz) basil, shredded
    15g/½oz fresh coriander (leaves and stalks,) roughly chopped



    Preparation method

    1. For the curry paste, slice the lemongrass finely. Put it in a food processor with all the remaining curry paste ingredients and whiz to a thick paste, pushing the mixture down from time to time with a spatula. Transfer to a glass or china dish, cover tightly (otherwise it will taint everything in the fridge) and refrigerate.

    2. For the curry, cut the chicken into finger-thick strips.Warm the oil in a casserole and, when hot and sizzling, add the chicken strips and let them colour slightly on all sides. You will need to do this in batches to avoid crowding the pan.

    3. Remove the cooked chicken pieces from the casserole with a slotted spoon. Add the quartered mushrooms to the casserole and fry until golden-brown, adding more oil if needed.

    4. Pour in the coconut milk and stock, then add the lime leaves, four heaped tablespoons of the curry paste, the fish sauce, peppercorns and half of the chopped herbs. Bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time.

    5. Return the chicken to the casserole with a further tablespoon of the paste and simmer for five to six minutes, or until the chicken is cooked through. Stir in the last of the herbs and serve.

    Recipe from http://www.bbc.co.uk/food/recipes/nigelslatersthaigree_80244
    Image from https://i.ytimg.com/vi/-TFUI3Eto3M/maxresdefault.jpg

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