Hunter's Wines
Hunter's Marlborough Pinot Gris 2017
- Award
- 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
- Jane Hunter, Managing Director
- Phone (64) 03 5728489
Martin Moran, Second Term Panellist 2019 Competition
“Pear and peach notes are the leading aromas here supported by a medium bodied dry palate that isn?t altered much by food.”
Martin Williams, Fourth Term Panellist 2019 Competition
“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.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“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.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“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.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“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
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
- 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
- 25 pc Cherry tomatoes, sliced, salted
Method
- Toast the cornhusk on the BBQ.
- In a large pot, boil water add 5g salt, 2.5 g baking soda, toasted husk and corncobs.
- When the corn is cooked, reserve 300 ml cooking liquid, remove the corns from the pot and chill them.
- Cut off the kernels from the cob.
- In a blender, blend corn kernels, butter, toasted corn stock, lemon grass until smooth.
- Set aside.
- In a blender or mortar, mix basil, olive oil and lime juice.
- Set aside.
- In a medium pot, bring water to boil, and poach whole prawns for 2 minutes.
- Transfer prawns to ice water to stop cooking.
- Peel prawns and slice them to 0.5 cm.
- Mix with basil oil and lime juice.
- Serve the prawns and tomatoes on a bed of corn puree and decorate with basil leaves.
Mike de Garis, Second Term Panellist 2019 Competition
“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.”