Pikes Wines
Hills & Valleys
Riesling
Clare Valley, Australia
NECTAR WINE STYLE
Brilliant pale green with a fresh, vibrant nose displaying aromas of lemon, granny smith apple and some perfume and floral notes. Pikes’ Hills & Valley Riesling is fresh and crisp with a palate full of lemon, lime and apple flavors. The wine has a touch of sweetness balanced with nice acidity providing both length and structure to the soft finish.
Varietal: 100% Riesling
Appellation: Clare Valley, Australia
Analysis: 10.5% alcohol / volume
Residual Sugar: 11.9 g/L
TA: 7.9 g/L
pH: 3.1
Vineyard Name: Pike’s
Estate owned by: Andrew Pike and Neil Pike
Winemaker: Neil Pike
Total acreage under vine: 200
Estate Founded: 1984
Food Pairing: Great with Indian food or anything with a hint of spice.
WINERY’S NOTES:
Pikes’ Hills & Valleys Riesling is made from premium Riesling fruit sourced from growers and estate vineyards. This wine is made with immediate enjoyment in mind – although 4-6 years in the cellar won’t do it any harm at all.
ABOUT THE WINERY:
The Pike family has been crafting beverages in South Australia since 1886, starting with beer, followed by soft drinks in the 1940s, and wine in 1985. Located in the Clare Valley, their Polish Hill River Estate spans 100 hectares of rolling vineyards. Founded by Andrew and Cathy Pike with Andrew’s brother Neil, Pikes Wines grew into a true family business. After a long career in wine, Andrew joined full-time in 1998, with Cathy contributing across events, promotions, and cellar door. Their three sons have since joined the team in brewing, sales, and marketing. Pikes is dedicated to sustainable vineyard practices and producing wines that reflect their variety, site, vintage, and passion. Learn more about the winery here.
Information & Photos © Pikes Wines and Winebow Inc. – All Rights Reserved.
Il Tramonto
Limoncello Spritz
Wine Cocktail
Italy
NECTAR WINE STYLE
Il Tramonto Limoncello Spritz bursts with vibrant aromas of fresh lemon peel, bringing to mind sun-drenched citrus groves. On the palate, the signature Il Tramonto Limoncello offers a smooth, natural sweetness that’s perfectly balanced by the bright effervescence of premium Italian sparkling wine. The finish is clean and refreshing, with lingering citrus notes and a crisp, lively sparkle. It’s crisp and refreshing, simply pour over ice and enjoy!
Varietal: 100% Riesling
Analysis: 13.5% alcohol / volume
WINERY’S NOTES:
Crafted with the all-natural essence of lemon peel from the signature Il Tramonto Limoncello recipe and blended with premium Italian sparkling wine, this Limoncello Spritz brings the refreshing taste of an authentic, homemade spritz to your glass.
ABOUT THE WINERY:
Il Tramonto translates to “sunset” in Italian, and each bottle is produced to take your tastebuds on a trip to the charming, and warm villages of Italy. With deep roots in the tastes and traditions of Italy, each expression is based on centuries-old family recipes made with only the finest quality ingredients possible. Learn more about the winery here.
Information & Photos © Il Tramonto and Prestige Beverage Group – All Rights Reserved.
Love the Sweet Life?
“Wine” not try our Sweet Club!
The Dry Dam Riesling
Maple Mustard Chicken
INGREDIENTS:
• 6 pieces boneless, skinless chicken thighs
• 3 cups dijon mustard
• ¼ cup apple cider vinegar
• ½ cup maple syrup
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon paprika
DIRECTIONS:
• Preheat oven to 350℉. Spray a medium sized casserole dish with non-stick cooking spray.
• In a small bowl mix mustard, vinegar, maple syrup, ½ teaspoon salt, ¼ teaspoon pepper and all the paprika together, set aside.
• Clean chicken thighs, checking for bone pieces and cutting off excess fat. Lay chicken pieces in a single layer, not flat, into casserole dish. Season with leftover salt and pepper. Pour maple mustard mix over the chicken and bake uncovered for 35 minutes. Sauce should be bubbling, and chicken registering an internal temperature of 165℉.
• Remove from oven and serve hot with your favorite sides and enjoy with a glass of dry Riesling. © Photo and recipe courtesy of Chateau Ste Michelle.
d’Arenberg
The Dry Dam
Riesling
McLaren Vale and ADelaide Hills, South Australia
In 1992 d’Arenberg’s neighbors built a dam in which no water lay, as it was a dry winter. The next year it rained but the dam was jinxed and didn’t hold water. Some people mix the name around, calling the wine ‘The Dam Dry Riesling,’ which in some years is truer than others. For this vintage, small batches of grapes were crushed gently, chilled and then transferred to custom designed steel basket presses. Gentle juice extraction is critical early on to retain the delicate fruit flavors. The fermentation was long and cool, and was stopped before reaching total dryness to ensure that residual sugar remains to balance the high mineral acidity. It was an excellent year for Riesling in McLaren Vale. Enjoy the heady yet delicate personality of this wine in youth or confidently cellar it.
“Fresh and vibrant with a perfumed aroma of summer florals, green apples 
and limes. Citrusy acidity highlights an entertaining and energetic palate.” – Chester Osborn, winemaker
Winemaker: Chester Osborn
Appellation: McLaren Vale and Adelaide Hills, South Australia
Varietal Blend: 100% Riesling
Analysis: 10.8% alcohol / volume
Critical Acclaim: 90 pts Wine Enthusiast
Lemongrass BBQ Pork with Rice-Vermicelli Salad
MARINADE INGREDIENTS:
• 4 large garlic cloves, thickly sliced
• 3 large stalks of fresh lemongrass, tender inner white bulb only, sliced crosswise
• 2 large shallots, thickly sliced
• 1 ¼ tablespoon sugar
• 3 tablespoons Asian fish sauce
• 2 tablespoons fresh lime juice
• 3 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 ¼ pounds boneless pork loin, sliced ½ inch thick
VERMICELLI SALAD INGREDIENTS:
• ¼ pound rice vermicelli noodles
• 4 medium garlic cloves, quartered
• 3 tablespoons sugar
• 3 Thai chiles or 1 large jalapeño, thickly sliced
• ½ cup Asian fish sauce
• ¼ cup finely chopped cilantro
• ¼ cup finely chopped mint
• ½ cup fresh lime juice
• 1/3 cup water
• 2 large cucumbers, peeled, halved lengthwise, seeded and thinly sliced crosswise
• carrot and daikon pickles, for serving
DIRECTIONS:
In a food processor, finely chop the garlic, lemongrass and shallots. Add the sugar, fish sauce, lime juice, vegetable oil and soy sauce and process to a paste. In a large shallow dish, coat the pork with marinade. Cover and refrigerate for at least 1 hour.
In a large bowl, cover the rice vermicelli with cold water and let soak until pliable, about 20 minutes.
In a mortar, using a pestle, pound the garlic cloves to a paste with the chilies and sugar. Stir in the fish sauce, cilantro, mint, lime juice and water.
Bring a large saucepan of water to a boil over high heat. Drain the rice vermicelli and add it to the boiling water. Cook, stirring, until barely tender, about 1 minute. Drain the vermicelli. Rinse the vermicelli in cold water and drain thoroughly. Transfer the vermicelli to a large bowl, add the cilantro-and-mint dressing and toss well. Scatter the sliced cucumbers over the rice-vermicelli salad.
Light a barbecue or grill and cook the pork until nicely charred, about 2 minutes per side. Transfer the pork to plates and serve with the rice-vermicelli salad and carrot and daikon pickles. Recipe courtesy of Marcia Kiesel of Food and Wine.
Jim Barry
Watervale Riesling
Clare Valley, South Australia
Jim Barry Wines is a family winery based in the Clare Valley of South Australia. Jim Barry was the 17th qualified winemaker in Australia and founded the company in 1959 with his wife Nancy. The company is now owned and managed by Peter Barry, a second generation family winemaker. Following the legacy of his father and grandfather, Tom Barry was named ‘Young Winemaker of the Year’ in 2013. The tiny village of Watervale (population 246), nestled in South Australia’s Clare Valley, is renowned for the quality of its Riesling. The grapes for the Riesling are picked from a special part of the Florita vineyard in Watervale. This famous Riesling vineyard usually achieves full ripeness, with high natural acid levels.
Tom Barry, winemaker
“This wine is brilliant pale yellow in appearance. On the nose is creaming soda, musk, fresh honeydew melon, lemon tart and bath salts. The palate delivers ginger, mouth-watering juiciness, crisp granny smith apple like acidity. Generous lime fruit and a touch of fine talc phenolics which lifts the creaminess.”” – Tom Barry, winemaker
Winemaker: Tom Barry
Appellation: Clare Valley, South Australia
Varietal Blend: 100% Riesling
Analysis: 12.5% alcohol / volume, 3.0 pH / 7.4 TA g/L
Critical Acclaim: SILVER status by Doug Frost, Master Sommelier and Master of Wine
WineStyles Tasting Station 