Spring for Riesling

Pure and pristine, our 2019 Benchmark Series Riesling is a fabulous white to celebrate the start of spring. Our winemaker Mary McDermott was recently interviewed by wine columnist Steve MacNaull for International Riesling Day, in the article she discusses our Riesling based wines and why the varietal is so remarkable.

A single vineyard wine, we source the grapes for this vintage of Riesling from Fool’s Gold Estate in North Oliver, which is owned by Mark Antonello, a well-known vineyard manager. The property was planted over 2 decades ago by his father-in-law, Richard Cleave, one of the Okanagan’s most renowned viticulturists. The western sloping site benefits from afternoon sun with the sandy clay loam soil containing a lot of rocks and gravel, providing excellent drainage. The fruit was gently pressed and cold settled before being fermented cold in stainless steel and neutral French oak barrels. The ferment was long and slow to retain the delicate fruit aromatics. The vibrant acidity ensures the wine will age beautifully in the bottle. This wine shows concentrated varietal aromas and flavours of fresh lime, Meyer lemon, pineapple and apricot. The ethereal and dry palate is highlighted by a crisp, flinty minerality. 

Fabulous with fresh shellfish, we recommend this Smoky Citrus Shrimp recipe from our club archives. A recipe we’ve adapted from Food & Wine Magazine these tangy, garlicky shrimp piled high on crispy toasts, are ever so delightful for entertaining. We suggest using a species of wild Ocean Wise shrimp, available on the West Coast, which besides Spot Prawns include Northern Shrimp and Sidestripe Shrimp. Our Riesling is fantastic with the spicy, citrus packed flavours of this lip smacking shellfish dish.

Smoky Citrus Shrimp Recipe Pairing

INGREDIENTS:
2 lbs large shrimp, shelled and deveined
¾ tsp chipotle powder
Kosher salt
2 tbsp extra-virgin olive oil
6 garlic cloves, very finely chopped
½ cup fresh orange juice, plus 1 tsp of zest
2 tbsp fresh Meyer lemons juice, plus 1 tsp of zest
2 tbsp fresh Mexican limes juice, plus 1 tsp of zest
3 tbsp flat-leaf parsley leaves, minced
1 tbsp fresh lemon thyme leaves, finely chopped
Lightly toasted baguette slices, for serving
DIRECTIONS:
Toss shrimp in a bowl with chipotle powder, add 1 tsp of kosher salt. Heat oil in a skillet, add shrimp, cook over high, stir frequently, until they begin turning pink, about 2 min. Transfer shrimp to a plate. Reduce heat to moderately high. Add garlic, cook until lightly golden, about 1 min. Add citrus juices, boil until slightly thickened, about 2 min. Return shrimp to pan, toss to coat with sauce, add citrus zest. Cook until shrimp are white, about 1 min. Stir in parsley and thyme, season with salt to taste. Transfer to bowls, serve with baguette toasts, garnish with orange, lemon, and/or lime wedges and enjoy with Township 7 Riesling.

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