Coolangatta Estate

Coolangatta Estate Wollstonecraft Semillon 2011

Winner Trophy Lighter Bodied Dry White Wines
Grape Varieties
Semillon (100%) Shoalhaven Coast, NSW, Australia
Country of Origin
Alcohol Content
11% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $35.00

Bright lemon-gold colour. Complex and intense bouquet of grilled toast and lemon curd. Fresh, bright and lively with lovely toasty aged complexity underpinned by lemony acidity. Shows excellent length and persistence. The dish brought out the toasty complexity and lemony acidity in the wine.

Glorious ripe lime aromas with gentle smoky scents. Impressive flavour depth and lingering smoky accents. However, the wine lacks the sweet-fruit core required for the dish and hence, the food match is only moderately successful.

Developing on the nose with petrol, salty lemon and umeboshi plums. Palate has brisk acidity with a toasty finish. A layered wine that is delicious to drink on its own or with light meat and seafood dishes. The smokiness of the wine really paired well with the delicacy of the dish.

A lovely big toasty straw like nose follows through to the palate. Hints of caffa lime and breadyness makes this wine very attractive. Great acidity and fruit balance mixes with a hint of savoury notes on the finish. A great match as the wine flavours on the palate become more balanced as the developed characters are lifted.

Medium straw with greens, complex toasty, buttery, lanolin, straw, roast nut, light to medium, very flavoursome and complex age.

A more mature style, toast and honey, with hits of grilled citrus, like lemon, juicy fresh acidity line the palate.

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.

Ernie Hunter Memorial Trophy for Best Lighter Bodied Dry White Table Wine of Competition