Cart 0 items: $0.00


Qty Item Description Price Total
  Subtotal $0.00

View Cart


Mr. Riggs

Shop Now
Ben Riggs
7 July 2015 | Ben Riggs

My attractive Grenache... The Magnet a 'velvety rich bbq red wine you'll be proud to serve'


After witnessing the destruction of the “Vine Pull Scheme” of the 1980’s (where a majority of old vine Grenache was decimated in the region) Ben has remained steadfastly determined to... [read the full blog here]

Ben Riggs
26 June 2015 | Ben Riggs

Vintage 2015 - A reflection in visual form

#vintage2015 #v15 #TheWineSociety #whilealivecelebrate

Ben Riggs
2 June 2015 | Ben Riggs

The Magnet Grenache pairs great with this magnificant Mexican-inspired dish

Andrew Hanna delights us once again with his blogging mastery in his latest piece about summer Mexican-style dishes and their wine pairings. Mr. Riggs 2012 The Magnet Grenache features in this blog as a great pairing with yummy slow-cooked turkey and black bean tacos - yummo!

To read the blog article and access this delicious recipe, click here.

Ben Riggs
13 May 2015 | Ben Riggs

Expand your palate - Riesling

In this video by The Wine Society, I talk about Riesling and why I love this grape variety. I tempt you to expand your palate, and open up your tastebuds to the world of Riesling.

Ben Riggs
8 May 2015 | Ben Riggs

Mr. Riggs 2012 The Magnet Grenache a wonderful pairing with Gouda

Andrew Hanna (from John Hanna & Sons Ltd, Canada) has struck again with his captivating blog pieces. This time, he talks about wine and cheese pairing in his blog piece: 'Wine & Cheese Pairing: Perfect Wine Matches for 11 of the World's Greatest Cheeses'. Mr. Riggs 2012 The Magnet Grenache is spoken about as a great mid-weight red wine to go nicely with Gouda. See below.

Gouda can be produced in both semi-hard and hard styles, and is made in Holland from cow’s milk. Gouda is a terrific example of a cheese whose profile, texture, flavour and value differs greatly based on how long it has been aged. With roots in Holland dating back almost 1,000 years, it should come as no surprise that the Dutch have had plenty of time to explore and learn about the optimal conditions and length of aging to produce amazing flavours. Even the most aged expressions of Gouda are not “over the top” with flavour, so we recommend mid-weight red wines (here’s a perfect example!) with moderate silky tannins, as not to overpower the complex flavours that come with aged expression of this cheese.

Read the full article here.

Ben Riggs
5 May 2015 | Ben Riggs

Our Watervale Clare Valley Riesling gets a mention in '5 Killer White Wines With Amazing Aging Potential'

Coming in at number 4, the Mr. Riggs Clare Valley Riesling gets a mention in Andrew Hanna's (John Hanna & Sons Ltd, Canada) latest blog piece about white wines with amazing cellaring potential. Cheers Andrew!



So, when most of us start thinking of Aussie wines our minds immediately gravitate towards reds – particularly Shiraz. And if I were to ask you to think about Aussie whites, you’d probably come back with Chardonnay. With all that in mind, it might come as a surprise to many that Australia is home to one of the great Riesling terroirs you’ll find anywhere in the world about 100km north of the City of Adelaide in a place called Clare Valley.

Due to its relatively high altitude, the Clare Valley offers up a cooler climate perfectly suited to the production of high quality age-worth Rieslings – and Riesling as a varietal offers some of the longest aging potential and amazing value of any white wines. Young Rieslings can be delicious and refreshing and clean – but if you have the patience to give it some time in the cellar, the rewards are worth the wait (and here’s a fabulous producer to watch for!).

As Riesling ages, it tends to evolve texturally, developing added layers of richness and viscosity making it an even better partner alongside fine food. Rieslings that begin their life somewhat off-dry tend to become more dry as they age and their natural acidity also tends to trend downwards with time in the cellar. Aged Rieslings become a perfect partner next to Indian or Asian food; I absolutely adore wines like this served with dishes offering up a bit of heat and spice.

Now for the best news of all – you can get your hands on delicious expressions of Riesling that are well suited to a bit of aging for $20-$30 per bottle, many of which will evolve and improve gracefully for 10-20 years, sometimes longer. In terms of pennies per year of aging potential, you’ve got to love this wine math!


Read the full blog article here.

Ben Riggs
1 May 2015 | Ben Riggs

Third release of Mr. Riggs 'Scarce Earth' Shiraz - today!

I am pleased to announce that we have released our 2013 'Scarce Earth' Shiraz today, it being the third subsequent release under this prestigious stamp. It is always an honour to stamp my own with with this badge, particularly because this drop was produced from hand-picked fruit derived from my very own Piebald Gully vineyard in Clarendon.

One of the criteria of the Scarce Earth initiative is that the wine be made from single plots of land with a unique flavour profile and personality. To find out more about the Scarce Earth initiative, click here.

This drop in particular is elegant and pretty - some would say a more feminine style of Shiraz compared to the blockbusters in the Mr. Riggs line up.

Mr. Riggs 2013 'Scarce Earth' Shiraz is only available at our cellar door or online. I tempt you to give it a try, you are almost certain to fall in love!

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.