Centennial Vineyards
Centennial Vineyards Blanc de Blancs NV
- Award
- Winner Top 100 Sparkling Wines
- Grape Varieties
-
Chardonnay (100%) Bowral, Southern Highlands, NSW, Australia
- Country of Origin
- Australia
- Alcohol Content
- 12.5% Alcohol by Volume
- Wine Type and Oak Treatment
- Sparkling White with Oak Treatment
- Recommended Retail Price
- RRP AU $40.00
- Centennial Vineyards
- Tony Cosgriff, Winemaker
- Phone (61) 438440880
Website http://www.centennial.net.au
Facebook https://www.facebook.com/CentennialVineyards/
Bree Boskov, First Term Panellist 2020 Competition
“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.”
Emma Jenkins, First Term Panellist 2020 Competition
“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.”
Martin Williams, Fifth Term Panellist 2020 Competition
“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.”
Bryan Currie, Second Term Panellist 2020 Competition
“Pale straw yellow, delicate nose with cashew nut aroma, apples and earthy notes on palate, soft and gentle finish.”
Susan Bastian, Sixth Term Panellist 2020 Competition
“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.”
Mike de Garis, Third Term Panellist 2020 Competition
“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
Ingredients
Crepe batter:
- 30g butter
- pinch of salt
- 1 1/2 cups of milk
- 150g plain flour
- 2 eggs
- Ham
- Prosciutto
- Gruyere
- Parmesan
Method
- 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.
- Refrigerate for 2 hours before cooking. The consistency should be like thin cream. If not, thin with more milk.
- 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.
- When cooked, transfer to a plate in a low oven to keep warm. Repeat process.
- Once crepes are cooked, lightly butter ramekins. Layer crepes, Prosciutto, ham, Gruyere and Parmesan in baking dishes.
- Bake in a 180 deg C oven until bubbling and top is golden.
SIWC Perpetual Trophy for Best Australian Sparkling Wine Aperitif Style
Warren Gibson, Second Term Chairman of Judges, Twelfth Term Panellist 2020 Competition
“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.”