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Mr. Riggs

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Ben Riggs
11 February 2015 | Ben Riggs

Mr. Riggs Wine Co. celebrates $100,000 donation milestone

Today I hosted an exclusive tasting with Flinders Medical Centre Foundation's leading researcher, Dr. Michael Michaels, and executive director, Debbie Palmer, where I presented them with a $5,000 cheque to contribute to the foundation's efforts in finding a cure for cancer. This marked our $100,000 donatio0n milestone. As you may recall, Mr. Riggs has an enduring relationship with the FMCF, as I have been contributing funds from sales of one of my most popular wines, The Gaffer Shiraz, for the past 10 years (and many many more to come). To mark this, The Gaffer Shiraz adorns its pink cap proudly.

Ben Riggs
11 February 2015 | Ben Riggs

King Fish Carpaccio with a Citrus & Caper Salsa













Nothing beats a beautiful piece of fish with some tangy homemade salsa for lunch with friends on a warm summer's afternoon. The beauty of this dish is that the accompaniment enhances the mild flavour of the fish without overpowering it.

600g cleaned king fish, skin removed
Golden shallots, shaved
100g capers, washed and roughly chopped
1 orange, segmented and diced
1 lime, zested, segmented and diced
100ml saffron vinegar
100ml extra virgin oil
Sea salt/Murry River salt
Ground fresh white pepper
Petite basil leaves
1. Wrap the fillet in cling film. Freeze for 1/2 hour then slice as thin as possible - no thicker than 1/2cm. 
2. For the dressing, mix the diced citrust, shallots, capers, saffron vinegar, oil and lime zest in a small bowl.
3. Lay the sliced fish fillet out on the serving plate and pour the citrus dressing over the fillet. Sprinkle with salt and pepper and garnish with petite basil leaves.
Wine match
2014 Mr. Riggs Mrs. Viognier


Ben Riggs
23 January 2015 | Ben Riggs

Celebrating my Summer with Alternate Varieties

I plucked my motivation and inspiration for experimenting and use alternative varieties in my range from my travels and work across Europe. Particularly, Spain and Italy.

Let's start with Tempranillo. Whilst working in Bordeaux in the late 80’s, which is a beautiful part of the world but a little restrained for a 20 something Aussie bloke, a friend suggested we head to San Sebastian for the weekend. Well restrained it isn’t! The food, the friendly people, the girls, the free poured G&T’s... oh dear, what a place. Anyway did I mention the wines? Well I had known about Rioja but that was my first immersion in all things Tempranillo. I’m not sure if it was just the wines or my fond memories of the above but that kick started a bit of a quest to play with Temp. One of my first jobs in my new consultancy business in 2002 was to do a report on Scott Hicks and Kerry Heysen-Hicks Yacca paddock vineyard, as the contracted winery was trying to lower the price for the fruit. My report was: I will buy it! The fruit looked amazing, and so, the 12 year odyssey began.

For 3 years I consulted to Wineries on the East coast of Italy, Marche, Abruzzo and Puglia where I fell in love with a few things: the amazing coastline, beautiful sleepy ancient towns, incredible food, and of course Montepulciano. Most of the vineyards I worked with had a mixture of Verdicchio, Sangiovese and Montepulciano as well as some Shiraz, Petite Verdot and Cabernet. But by far the standout variety was the Monte.

I was amazed with how resilient it was to disease, how versatile it was being grown with both modern viticulture trellis VSP etc and traditional Tandonne pergola trellis, how adaptable it was to being grown in the cooler northern parts of Marche along with the hot southern parts of Abruzzo as well as performing in rocky incredibly low vigour hillside vineyards, and also fertile high vigour river flats. In every case, I made better wine from Monte than any other variety made from the same vineyard.

Some speculate that Monte is actually the genetic parentage for Sangiovese as well as being related to Agioritiko (St George, Nemea) from Greece. But whatever you want to say about its parentage,  Monte makes amazingingly structured, fleshy, exotic wines and I just had to make some in Australia. Enter Caj Amadio, who was born in Abruzzo and who keenly planted some for me on his Kersbrook Vineyard.

It was in Marche, also in Italy (see map below) that my inspiration for making a sticky Viognier heralded from. Here I was captivated by a similar style of sticky made by drying Verdicchio on racks in a shed, to then concentrate it, then crush, press and ferment in mostly new oak. The wine is delicious, and who would have thought! Verdicchio shares a couple of traits similar to Viognier: firstly it starts with V, and secondly, it is an aromatic variety which has a lot of tannin (almost as much as some red grapes). By drying the grapes you concentrate the sugar, acid and flavour, but unlike using botrytis to make a sticky, you get to keep the aromatics intact - making a crisp refreshing style of sticky.

Ben Riggs
16 January 2015 | Ben Riggs

Riesling-infused Seafood Pasta

Don't we just adore seafood, especially in summer? I know I do! Nothing beats indulging in some locally caught seafood paired with one of my crispy whites, like the Watervale Riesling. What's even better, is my Watervale Riesling infusing the seafood in this beautiful pasta dish. Give it a try on a hot summers night, paired with a glass of my 2013 Watervale Riesling.

Serves 4


500g spaghetti
200g mussels
150 g green prawns, deveined, tails intact
1/2 cup 2013 Mr. Riggs Watervale Riesling
3 1/2 tablespoons olive oil
1 x long red chilli, thinly sliced
1 tablespoons Italian parsley, chopped


Cook pasta until al dente.

Scrub the mussels well with a stiff brush. Discard any mussel that is open or has a broken shell.

Put them in a little water over low heat & cook just until their shells open.

Heat the oil in a large pan & add the garlic & chilli. When the garlic begins to turn colour add prawns.

Cook for 5 minutes then add the mussels and wine. Season with salt & cook for a further 5-8 minutes.

Drain the pasta & mix it with the shellfish & add the parsley. Toss until heated through & serve immediately.

Wine pairing: Mr. Riggs 2013 Watervale Riesling (RRP: $22.00) - use what's leftover after using in the recipe!