Hunter's Wines

Hunter's Marlborough Pinot Gris 2017

Winner Gold Medium Bodied Dry White Wines
Grape Varieties
Pinot Gris (100%) Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $25.00
  • Hunter's Wines
    PO Box 5094
    Springlands, Blenheim
    New Zealand 7241
  • Jane Hunter, Managing Director
  • Phone (64) 03 5728489

Slight bronze tint. Nashi pears, slight perfume/floral lift, savoury spice & wet stone. Pears & citrus, RS unbalanced, slight sour/phenolic edge, but has some texture & flavour. Food : neither enhances nor detracts.

Pear and peach notes are the leading aromas here supported by a medium bodied dry palate that isn?t altered much by food.

Pale lemon. Soapy/bathpowder aroma. Full fruit palate, linear acidity, firm dry finish. Food: quite a good combination, though wine remains rather firm and angular.

A mild blossom nose with hints of burnt match. Some wild honey notes on the palate. Good acid backbone with a hint of white pear on the finish. Slight grip on the finish. The dish helps this wine but still has that slight burnt match character on the finish.

Light yellow-grey. Spicy, nutty apple, peach kernel, floral nose. Med-full, dry, nutty, lightly pear- apple herbal falvours on the palate. Good mid-palate depth, concentration and persistence. Dry, mineral finish. Long. Pairing brought out the complexity of the wine whilst pointing up the corn and prawn flavours on the back palate.

Interesting floral talcy aromas on the nose complexing with some riper primary fruit notes. Full flavoured and very long with an interesting savoury twist that sits 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.