Halliday at Home: Tasting Bundle #2

Welcome to Halliday at Home, an educational content series exploring some of Australia’s highly rated wineries, with commentary by Amelia Ball, editor of Halliday magazine, and James Halliday.

The second pack in this series is for lovers of South Australian wines, including a McLaren Vale shiraz, Clare Valley riesling and Coonawarra cabernet sauvignon.

To enjoy Halliday at Home, ready your wines from Vintage Cellars, and watch the corresponding video below as you taste, discovering each bottle’s unique characteristics and regional and winemaking influences. 

The latest tasting note from Halliday Wine Companion: The total contrast between the power and depth of this wine, and the languid elegance of its Piebald sibling from the Adelaide Hills, hasn’t been made in the winery. It is an exercise in terroir, here, the black fruits, dark chocolate and fine yet earthy/savoury tannins are a world apart from the elegant red fruits of Piebald. Personal preference, not quality, has to be the arbiter. JH.

Pair this shiraz with rich, slow-cooked meats, such as this recipe for beef cheeks.

Read the Mr. Riggs winery review.

Discover McLaren Vale.

View more tasting notes.

The latest tasting note from Halliday Wine Companion: Full-ish straw colour with green hues. There’s a richness and density here. Grilled lime and preserved lemon, almost into white stone fruit. This carries over onto the palate, with sweetened lime plus a spine of lemon citrus acidity to take it all home. Generous and flavoursome. DB.

Pair this riesling with anything you would serve with a squeeze of citrus, particularly seafood and lightly spiced Southeast Asian dishes. Try this recipe for Thai chicken and cashew stir-fry with charred limes.

Read the Taylors winery review.

Discover the Clare Valley.

View more tasting notes.

The latest tasting note from Halliday Wine Companion: Elegance is the key to this wine. It is Old World in its restraint, with an earthy/savoury background to the blackcurrant and mulberry fruit, bay leaf and black olive adding their bit. The oak is restrained, the fine tannins likewise. JH.