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Wakefield St Andrews Riesling 75cl

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Quick Overview

Lashings of fresh lemon/lime juice characters up front and a slate-like minerality across the mid-palate. It is backed up by a persistent and refreshing lime acid finish.

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The growing season in the lead up to vintage 2015 saw slightly higher than average amounts of rainfall, around 14% above the long-term average. During the vine’s dormancy period over winter, the average temperatures were in line with the long-term averages, although minimum temperatures were marginally higher. After 10mm of rainfall at the beginning of August 1st, only 6.6mm fell during the remainder of the month making it the driest ever August recorded at the estate. These conditions were conducive to frost and there were 14 events recorded. The first evidence of budburst appeared in the last week of August which is relatively normal. Rainfall for spring was well below average, with four minor and three major frost events recorded during this time; the last and most severe occurred in mid- October. Not only was the spring weather extremely dry, it was also warm and windy. These conditions led to higher evapotranspiration (water loss), and despite our significant irrigation effort during October and November still had a detrimental impact on flowering with resultant bunch numbers down around 20 - 25% on average. December and January were relatively mild, with 55mm of rain falling during the second week of January. The timing of this rainfall was excellent, as veraison had not yet started, hence we found very little splitting. The moisture was a welcome relief after such a dry spring, with the white varieties on the estate responding well for both yield and quality.

The aim is to craft a wine of delicacy and finesse that will age well. To this end, the juice was extracted using gentle whole berry pressing to protect the delicate fruit flavours and prevent any extraction of course phenolic character. It is then chilled quickly to just under 10 degrees C. The entire process occurring within ~15 minutes of harvest to ensure the true varietal and regional characters are captured and retained. The juice was allowed to cold settle for 24 hrs before being racked off gross lees.A cool fermentation was carried out in stainless steel vessels, using a relatively neutral yeast strain to preserve varietal characteristics. The fermentation was completed to a natural level of dryness. Minimal fining and filtration was employed prior to bottling in September 2015.

At release, the wine is a very pale straw colour with a slight green tinge to the edge. It displays zesty lemon and lime aromas along with faint orange blossom and talc. This particular Clare Riesling is still tight and restrained with a linear focus to the palate and purity of fruit flavours. There are lashings of fresh lemon/lime juice characters up front and a slate-like minerality across the mid-palate. It is backed up by a persistent and refreshing lime acid finish.

Additional Information

RegionClare 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

    Thai Green Curry

    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.

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