Discover Awatere’s Hidden Gem: The New Tohu Awatere Valley Riesling Is Here!
It's like a little burst of sunshine in a glass, perfect for any occasion. The Riesling opens with the invigorating aromas of citrus zest and green apple, subtly complemented by hints of spring florals. The palate is greeted with the mouth-filling flavours of lemon, lime, and white peach. The wine's structure is defined by its abundant natural acidity and mineral notes, making it fresh and vibrant.
While this Riesling is lively and fruit-forward in its youth, it will continue to develop over the years with careful cellaring, promising an evolving tasting experience.
The grapes for this Riesling come from our Puketapu block in the Whenua Awa vineyard. It's all stony river terraces and cool breezes—the kind of place grapes dream about.
We pick the grapes at just the right moment, press them gently, and let the juice do its thing. Fermentation happens in small tanks, where the wine start creating it’s magic. Then we bottle it up early to lock in that fresh, vibrant vibe.
Cheers to a New Vintage!
Our 2024 Riesling is like that friend who's always up for a good time. It'll pair with anything—spicy Thai, seafood, or even your Tuesday night Netflix binge. Plus, it'll age gracefully, like a fine wine should. Our favourite pairing with the Tohu Awatere Valley Riesling is an aromatic and flavourful laksa.
Creamy Prawn Laksa with Crispy Shallots
Serves 2
Laksa Paste
½ tsp. chili powder
1 tsp. coriander seeds, roasted
2 tsp. shrimp paste, roasted (optional)
2 small red onions, finely chopped
4 cloves garlic, finely chopped
zest of 1 lime, reserve the lime for juice
1 stalk of lemongrass, white part finely chopped
2 large red chillies, chopped
1 tbsp. coriander root, finely chopped
1 tsp. turmeric powder
Laksa
1 can of coconut cream
1 tsp. coconut oil
2 cups of chicken or fish stock
3 tsp. fish sauce
150gm rice noodles
8 prawns, shelled and deveined
handful of bean sprouts
handful of crispy shallots (store bought or homemade)
Method
1. To make the paste, grind the chili powder and coriander seeds in a pestle and mortar. Add the remaining ingredients from the shrimp paste through to the salt and pound until a smooth paste forms.
2. Heat coconut oil in a heavy based pan over medium heat. Add 2 tbsp. of coconut cream and cook until the oil splits from the cream and you get a toasted coconut aroma. Add the paste and fry off until you can smell the spices.
3. Add the rest of the coconut cream and simmer for 10 minutes to allow the flavour to develop.
4. Now add the stock and bring to the boil. Turn back to a simmer and add the prawns and fish sauce. Poach the prawns in the soup for 2 minutes.
5. To serve, divide the noodles and prawns between two bowls. Pour the soup over and garnish with bean sprouts, coriander, sliced chilli and crispy shallots. Serve immediately.