Yealands Wine Group

Babydoll Pinot Gris 2019

Winner Blue Gold Lighter Bodied Dry White Wines
Grape Varieties
Pinot Gris (100%) Marlborough
Country of Origin
New Zealand
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $20.00

Slight onion-skin hue. Opens with aromas of poached pear, and lemon. Fresh, round and textured with attractive mid-palate weight leading to a long persistent finish. The wine remained unchanged when paired with the dish, still showing attractive notes of poached pear.

High-toned lemon zest aromas. The palate is bright and sweet-fruited. The wine was enhanced by the food, and the mid-palate sweet-fruit flavours worked well with the flavours in the dish.

Slightly hued and semi aromatic, floral, hint of rose petals. Good concentration on the palate with lively acidity and a fragrant finish. A versatile wine that can be drunk on its own or with light entrees and sharing plates.

Lovely white pear aromas with elegance and drive. Hints of floral notes on the palate with a touch of fig and butterscotch coming through. Good acidity and balance on the finish. A great match with this dish as the wines texture and acidty really give it a lift and the floral flavours come through.

Medium straw bronze, waxy, straw, redcurrant, light to medium weight, slightly oily and firm.

Quite luscious on the palate, textured and round, a good layer of acidity helps balance the more ripe, tropical fruit characteristics of the wine.

The Lighter Bodied Dry White Wines were judged with

Prawn Quenelle with Butter Sauce

Presented by chef Michael Manners



  • 4 to 6 Green Prawns per person (peel and de-veined, reserving head and shells)
  • 1 clove garlic
  • Salt and pepper
  • 2 eggs
  • 300mL cream
  • 60mL Olive oil
  • 1 peeled and finely diced eschallot
  • ½ fennel bulb, finely chopped
  • 200mL water
  • ¼ tsp fennel seeds
  • Salt and pepper
  • 1 crushed garlic clove
  • 50g butter
  • Dill (to garnish)



  1. In a blender, add the prawn meat, garlic, salt and pepper to taste. Mix well.
  2. Add eggs and mix.
  3. Add up to 300mL cream adding in a stream (ass for mayonnaise) to obtain a think emulsion.
  4. Cover and place in the fridge while the sauce is being prepared.
  1. Heat the oil, fry off the reserved prawn shells and heads for 1-2 minutes, stirring from time to time.
  2. Add water, fennel seeds, salt and pepper.
  3. Cover and cook a further 10 minutes.
  4. Remove from heat and allow to cool.
  5. Strain and reduce by half.
  1. Make up the quenelles by cooking in salted water.
  2. Finish the sauce by heating the base, whisking in the butter. Check the seasoning.
  3. Arrange the quenelles and oat with the sauce. Garish with sprigs of dill.