Dandelion Vineyards

Honeypot of the Barossa Roussanne 2018

Award
Winner Blue Gold Medium Bodied Dry White Wines
Grape Varieties
Roussanne (100%) Barossa, SA, Australia
Country of Origin
Australia
Alcohol Content
12.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $27.50
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“Savoury, almond meal, slight honeysuckle & cream, toast. Very savoury & moreish with long flavour line. Food : neither enhances nor detracts.”

“A really attractive Roussanne with gentle nut skin flavours allied to red apple and orange and tangy cleansing acid that doesn?t change touch, maybe a little more acidic”

“Pale-mid lemon. Slightly chalky, lemony fruit aromas. Clean, creamy flavours. Even mid-palate, moderate acidity, warm alcohol, structured finish. Food: the wine just scrapes in with chalky, mineral flavour and structure. Not a perfect match.”

“A light slightly savoury note on the nose. Firm acid with a slightly cut hay character on the palate. Works well with this wine as the poached prawns and tomatos soften the wine out and give it more length.”

“Light green ?yellow. Oily creamy peach kernel nose. Full, dry, ripe, oily, herbal peach and apple. Dry spicy finish. Fairly long. Pairing pointed up apple intensity and some of the acidity, with a fairly strong prawn flavour at the back palate.”

“Attractive restrained vegetal aromas on the nose, very savoury in character. lovely clean savoury palate with nice length of flavour. This more savoury style pairs well with food.”

The Medium Bodied Dry White Wines were judged with

Corn puree with prawn and tomato

Presented by chef Marcell Kustos

Ingredients

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
Prawns
  • 25 pc Prawn, poached, sliced
  • 1 pc Lime juice
To serve
  • 25 pc Cherry tomatoes, sliced, salted

Method

  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.