The bouquet opens with finger lime and the minerality of oyster shell. The lifted aromatics evoke images of the sea with wisps of succulent samphire leaves on the foreshore breeze; lemon myrtle over slate and petrichor on basalt.
Aromatically inspired, we suggest pairing the Capisce Riesling with fresh blue swimmer crab and kingfish ceviche, ginger, chilli pardi, sea salt and kaffir lime. Heading from light and bright to where zest meets fire; think Bengal fish curry with mustard seeds, curry leaves and coconut milk. Perfect!
The wine is fresh, diverse, and open to occasion.
Serving Temp: 11.5°C