Haselgrove Wines

Haselgrove Fiano 2019

Winner Blue Gold Lighter Bodied Dry White Wines
Grape Varieties
Fiano (100%) McLaren Vale, SA, Australia
Country of Origin
Alcohol Content
13.0% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $24.00
  • Haselgrove Wines
    PO Box 231
    McLaren Vale, South Australia
    Australia 5171
  • Christophe Forel, CEO
  • Phone (61) 8 83238706

Beautiful bouquet of jasmine, honeysuckle and violets. Round and supple showing just ripe notes of white peach, and white flowers and attractive mid-palate texture. Finishes fresh with lovely length and persistence. The dish accentuated the white peach and lemon notes in the wine.

Bright and fresh with delicate lemon curd aromas. Notes of rose and musk on the palate. The wine did not have enough richness on the palate to pair well with the food.

Slightly aromatic with lively acidity. Texture is the star here, round and rich on the palate. A weighty food wine with a slight bitter finish. The bitterness on the finish overpowers the delicate flavours of the prawn quenelle.

A bright green herbal nose with hints of fresh peas and gooseberrys. Hints of green apple and capsicum on the palate with lovely long acidity and flavour. A terrific match as the greens of the wine, acidity and balance, add layers of flavour when tasted with this dish.

Medium straw with greens, melon, herb, grapefruit, medium bodied, some slightly oily development.

Pithy notes of lemon, guava and light tropical fruits, aromatic, light and bright, crunchy acidity.

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.