Hahndorf Hill

Hahndorf Hill White Mischief Gruner Veltliner 2018

Winner Top 100 Medium Bodied Dry White Wines
Grape Varieties
Gruner Veltliner (100%) Adelaide Hills, SA, Australia
Country of Origin
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $24.00
  • Hahndorf Hill
    PO Box 474
    Hahndorf, SA
    Australia 5245
  • Larry Jacobs, Director
  • Phone (61) 412 556039

Bright. Celery salt, lemon citrus, creaminess & toast. Similar notes to nose, has texture & flavour, slightly bitter phenolics, moreish. Food : makes the wine seem more moreish, finishes rather steely.

A beautiful example of groovy gruner packed with an array of fruit flavours including orange, melon and grapefruit that works well but without any major changes.

Pale lemon-straw. White pepper and celery-seed aromas, lemony fruit. Full palate, rich fruit, tidy acid, rather firm phenolics. Food: Flavours marry well but unfortunately the wine?s phenolic stand out much too strongly.

Subtle hints of green apple on the nose. Good acid balance with a lifted honeysuckle flavour on the palate. Good crisp acid with hints of pear drop on the finish. Works well with the dish as the wine remains in balance and comes across as lovely and bright.

Light yellow. Leesy, biscuit, mineral lightly floral, slightly white pepper nose. Med-full, dry, good mid-palate weight, slightly herbal floral fruit on the palate. Dry, slightly peppery finish. Long. Wine overwhelmed the food.

Bright straw green colour. Flinty mineral aromas on the nose with a restrained herbal edge which gives complexity. Fantastic length of flavour and a very precise line through the palate, very tight and very long. This more savoury style does exceptionally well with food.

The Medium Bodied Dry White Wines were judged with

Corn puree with prawn and tomato

Presented by chef Marcell Kustos


Corn cream

  • 500 g Corn kernels, fresh
  • 100 g Butter
  • 5 g Salt
  • 2.5 g Baking soda
  • 300 ml Toasted corn stock
  • 1 pc Lemongrass, core, sliced
Basil oil
  • 1 bunch Basil, reserve for decoration
  • 3 Tbs p Olive oil
  • 0.5 pc Lime, juiced
  • 25 pc Prawn, poached, sliced
  • 1 pc Lime juice
To serve
  • 25 pc Cherry tomatoes, sliced, salted


  1. Toast the cornhusk on the BBQ.
  2. In a large pot, boil water add 5g salt, 2.5 g baking soda, toasted husk and corncobs.
  3. When the corn is cooked, reserve 300 ml cooking liquid, remove the corns from the pot and chill them.
  4. Cut off the kernels from the cob.
  5. In a blender, blend corn kernels, butter, toasted corn stock, lemon grass until smooth.
  6. Set aside.
  7. In a blender or mortar, mix basil, olive oil and lime juice.
  8. Set aside.
  9. In a medium pot, bring water to boil, and poach whole prawns for 2 minutes.
  10. Transfer prawns to ice water to stop cooking.
  11. Peel prawns and slice them to 0.5 cm.
  12. Mix with basil oil and lime juice.
  13. Serve the prawns and tomatoes on a bed of corn puree and decorate with basil leaves.