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Mr. Riggs

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Ben Riggs
 
2 February 2017 | Ben Riggs

Summer of Riesling

It's summer so for me that means kicking back and relaxing with my family. Watching the sun set across the vineyards whilst sipping on a beautiful glass of Riesling.

 

I make two Rieslings that are very different to each other. The Watervale Riesling is typical of Australian Rieslings, using grapes that are not yet ripe, to create a drier taste. The Ein Riese, is typical of German style Riesling and is on the sweeter spectrum. Both are stars in my eyes.

 

The question then is, what do you pair each Riesling with? These questions have been answered below.

 

My Mr. Riggs 2016 Watervale Riesling has been given quite the wrap up by the James Halliday Wine Companion, scoring 94 points and landing a spot in their 10 Top Value Rieslings.

It has an overall citrus influence, with a full fruit sweetness, almost like a Granny Smith apple.

In terms of food matching, it goes swimmingly with seafood. (Excuse the pun, I couldn't resist). Natural oysters are my favourite.

 

My Mr. Riggs 2016 Ein Riese as I said is a German style, and therefore reasonably sweeter than the Watervale, however it too has a crisp finish. It has natural acidity, and is perfectly balanced. This wine is perhaps my favourite to make. It pairs beautifully with tart berries on a hot night.

 

So if you're after something to drink one night this summer, why not indulge in some Riesling and a beautifully matched food. I’m sure you won't be disappointed!

 

Cheers,

Ben (Mr.) Riggs.

Time Posted: 02/02/2017 at 9:00 AM
Ben Riggs
 
17 May 2016 | Ben Riggs

Flinders Trip #2

Day 1 - Abseiling at Warren Gorge

Day 1 - Dinner Time at Rawnsley Homestead

Day 2 - Trekking & Lunch

Day 2 - Long table dinner at the Rawnsley Homestead

Day 3 - 4WDing the Aden Hills 4WD Track

Ben Riggs
 
17 February 2016 | Ben Riggs

Big day out checking the vines during vintage 2k16

Rosie (one of my winemaker's) and I had a big day out the other day checking all of my different vineyards, to make sure they are holding up okay this vintage season. 

Stop 1 - Angaston Bakery (brekky stop!)

Stop 2 - Angaston vineyard (Barossa Valley, SA)

Stop 3 - Churinga vineyard (Clare Valley, SA)

Stop 4 - Partalunga vineyard (Adelaide Hills, SA)

 

 

Ben Riggs
 
29 January 2016 | Ben Riggs

Aussie Day Eve

On Australia Day Eve, we hosted a Gourmet BBQ at our cellar door. We had fantastic tunes by our resident DJ Pablito L'Amore, fantastic food as always by Chef Ben Sommariva (with the help of Ben & Nelson Riggs), and of course of fantastic cellar door crew manning the wine bar. It was a beautiful balmy evening, and everyone had a great time sitting back, relaxing, enjoying some great food and wine, and great tunes to bring in Australia Day.

Ben Riggs
 
7 December 2015 | Ben Riggs

Flinders Trip Flashback

Time Posted: 07/12/2015 at 3:43 PM
Ben Riggs
 
Ben Riggs
 
1 October 2015 | Ben Riggs

Gaffer Month kicks off today

Today marks the beginning of Breast Cancer Awareness Month. For us, we mark this as our Gaffer month each year. 

As some of you may already know, Mr. Riggs donates a portion of its sales of The Gaffer Shiraz to the Flinders Medical Centre Foundation to boost the foundation’s resources to find a cure for
cancer. Each year through the month of October, in addition to the ongoing contributions, Mr. Riggs donates proceeds from one bottle of The Gaffer Shiraz sold (from every dozen).

How can you do your bit? Buy some of The Gaffer, and join us in the fight... every little drop counts. https://goo.gl/40DvMn

Make sure you watch this space, and follow our Facebook page, for more opportunities during our Gaffer campaign this October. 
#breastcancerawarnessmonth #gaffermonth #october #gaffershiraz #mrriggs #joininthefight

Ben Riggs
 
11 September 2015 | Ben Riggs

Official Opening of our Pop-Up Cellar Door

For immediate release                                                                                                                                                  11 September 2015

Mr. Riggs Officially Opens Pop-Up Cellar Door

 

On Friday 18th September 2015, Mr. Riggs will officially open the doors of its pop-up cellar door situated within to Homegrain Bakery at 55 Main Road, McLaren Flat.

The pop-up cellar door will be open Friday (12pm-4pm), Saturday (10am-4pm), Sunday (10am-4pm), as well as select public holidays.

On offer at this cellar door will be a select range of Mr. Riggs wines, available for tasting and bottle sales.

Ben Riggs says, “We’d like to thank our customers for being patient, and we look forward to welcoming you for a chat.”

The Mr. Riggs team are very excited about this new chapter, and look forward to seeing our customers at our brand new temporary home.

 

About Mr. Riggs

Mr. Riggs was founded in 2001 and makes wines using Ben’s extensive contacts with growers to cherry pick fruit from McLaren Vale, Adelaide Hills and other premium South Australian sites. Mr. Riggs’ wines are stamped with Ben’s considerable European experience, as well as his unique vision for wines produced on his hallowed South Australian stomping ground. Mr. Riggs. wines are available at fine wine retailers and restaurants, Mr. Riggs’ cellar door and online at www.mrriggs.com.au.

For more information, please visit www.mrriggs.com.au or contact Marcia Cranwell email: marcia@mrriggs.com.au or phone 08 8383 2034.

Time Posted: 11/09/2015 at 9:00 AM
Ben Riggs
 
14 August 2015 | Ben Riggs

Celebrate Chardonnay

I had a dream. This dream entailed re-creating my sweet memory of an 80s Chablis with clean, dry, tightly wound and mineral proportions. It’s taken me a while not only to produce a Chardonnay of this ilk, (going against market trends I’ll have you know), but also to refine the style to a modern expression of the “cold chalk soup” I experienced many moons ago.

Fast forward to 2014, and this wine is certainly more modern in its sensibility, with gentle oak influences supplying buttery overtones and exotic fruity expressions of white fruits (peaches and banana) balanced by refreshing and tightly wound mineral acidity. Its flinty, steely edge and chalky mouthfeel do nothing to affect the purity of its fruit in flavour or aroma.

For me, the texture of the wine is the crucial component of a successful Chardonnay – there’s no point trying to break the mould when the original works so well.