MINO + CO Wines

2013 A Growers Touch Botrytis Semillon 2013

Award
Winner Top 100 Dessert (Unfortified) Wines
Grape Varieties
Semillon (98%) , Riverina, NSW, Australia
Chardonnay (1%) , Riverina, NSW, Australia
Country of Origin
Australia
Alcohol Content
10.6% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $25.00
  • MINO + CO Wines
  • Nick Guglielmino, General Manager
    DOM GUGLIELMINO, Proprietor
  • E: nick@minoandco.com.au
    T: (61) 2 69630200
    M: (61) 438 438019622
  • 113 Hanwood Ave
    Hanwood, NSW
    Australia 2680

Quite classy, apricot/almond marzipan bot, lemon citrus, toast. Similar to nose, lemon/citrus/marzipan, zingy & moreish ? long. Food compliments very well, adding flavour length & texture.

An attractive wine with aromas of crystallised orange and honey and once again with Semillon the match seems to make it both richer and fresher.

Bright yellow, slight gold hints. Woodsy, complex honeyed aromas, some caramel overtones. High sweetness, well-structured palate. Soft acidity and good length. Balanced alcohol at the finish. With food: works quite well with the food ? good flavour integration and structure/sweetness settle down well.

A very floral sweet blossom aroma following through to the palate. An elegance on the palate which is not to cloying. Not a great match with the dish as the wine comes through rather hard on the finish.

Light amber gold. Honeyed biscuit nose ? concentrated, intense, dried apricot. Med bodied, sweet, honeyed peach, high acid, balanced, fairly straightforward. Sweet, honeyed biscuit finish. Long.

Very brig, light amber colour. Really attractive primary fruit aromas complexed with oak and almond notes. The palate has ripe citrus and almond flavours with a exceptionally long finish. The wonderfully complex characters in the wine pair well with subtly flavourred desserts.

The Dessert (Unfortified) Wines were judged with

Bay panna cotta with mango and coconut

Presented by chef Marcell Kustos

Ingredients

Panna cotta

  • 7 sheets gelatine
  • 1050 ml cream
  • 700ml milk
  • 175g sugar
  • 2pc bay leaf
Mango puree
  • 2pc ripe mangoes, peeled, sliced
  • 6Tbsp honey
  • 0.5pc lime, juiced
To serve
  • 100g coconut flakes, toasted

Method

  1. Weigh the ingredients for the panna cotta into a medium sauce pan and bring them to boil.
  2. Strain the mixture into your choice of serving vessel (e.g.: silicon shapes, cups) and place into fridge for at least 4 hours.
  3. In a blender, puree mangoes with honey and lime juice.
  4. Serve Pannacotta with a spoon on mango puree and toasted coconut flakes.