Centennial Vineyards

Centennial Vineyards Blanc de Blancs NV

Winner Top 100 Sparkling Wines
Grape Varieties
Chardonnay (100%) Bowral, Southern Highlands, NSW, Australia
Country of Origin
Alcohol Content
12.5% Alcohol by Volume
Wine Type and Oak Treatment
Sparkling White with Oak Treatment
Recommended Retail Price
RRP AU $40.00

Mid straw colour. Nutty, complex. Pure and with fruit pushing through. Fresh again on the palate with some nice complexity and length. Good lingering acidity. The wine seemed to tire in the glass. Firm and bitter with the dish.

Delicate floral and citrus aromatics. Dry palate with persistent fine bead and hint of vanilla cream on the mid-palate. Juicy green apple and citrus fruits and notes of developing honeyed biscuit. Long palate length. With food the acidity and freshness of the sparkling wine cuts through the rich creamy savory flavours of the cheese in the dish and a crisp green apple flavour lingers on the finish.

A complex mushroomy nose with pleasing aromatic intensity and fresh fruit, the palate has delicacy, layers to explore and nicely managed phenolics with a long savoury finish. A great match with the dish with both flavours and body working well together.

Bright pale lemon colour. Subtle green-apple and fresh lemon fruit aromas, oyster-shell. Light, supple palate; creamy/chalky flavours, gentle acidity, good length. With food: the fruit and mineral characters of the wine didn’t work so well with the cheesy flavours.

Pale straw yellow, delicate nose with cashew nut aroma, apples and earthy notes on palate, soft and gentle finish.

Bright pale yellow gold with some green flashes. Moderately intense nose with hints of cashew nuts. Zesty acid, finishing with some toast. These merged well together with neither wine nor food dominating.

Developed, toast, some melon and citrus. SOP, has flavour and line, toast and phenolics override end of palate, some staleness. Food: palate has become more disjointed, with the acidity more steely – moreish.

The Sparkling Wines were judged with

Ham, Prosciutto, Gruyere and Parmesan Pancakes

Presented by chef Michael Manners


Crepe batter:

  • 30g butter
  • pinch of salt
  • 1 1/2 cups of milk
  • 150g plain flour
  • 2 eggs
  • Ham
  • Prosciutto
  • Gruyere
  • Parmesan


  1. Warm butter, salt and milk until butter has melted. Put flour into a basin and make a well in flour. Break eggs into well and work in some flour. Add warm milk mixture and whisk until smooth.
  2. Refrigerate for 2 hours before cooking. The consistency should be like thin cream. If not, thin with more milk.
  3. Heat frying pan (preferably one designed for cooking pancakes). Wipe pan with a piece of buttered paper for the first pancake. Lift pan from heat, then ladle in batter and swirl to spread it to edges of pan. Set pan back over heat. After 1 minute, lift thin outer edge of pancake with a fine spatula and flip pancake using your fingers or spatula.
  4. When cooked, transfer to a plate in a low oven to keep warm. Repeat process.
  5. Once crepes are cooked, lightly butter ramekins. Layer crepes, Prosciutto, ham, Gruyere and Parmesan in baking dishes.
  6. Bake in a 180 deg C oven until bubbling and top is golden.

SIWC Perpetual Trophy for Best Australian Sparkling Wine Aperitif Style