Jack Rabbit Vineyard

Jack Rabbit Single Vineyard Vintage Sparkling Blanc de Blanc 2018

Winner Gold Sparkling Wines
Grape Varieties
Chardonnay (100%) Bellarine Peninsula, Geelong, VIC, Australia
Country of Origin
Alcohol Content
12.5% Alcohol by Volume
Wine Type and Oak Treatment
Sparkling White with Oak Treatment
Recommended Retail Price
RRP AU $38.00

Light straw colour. Complex and nutty. Slightly closed. More acidity than some in the bracket. Apple like notes. Nice synergy with the dish.

Light florals and stone fruits on the nose with green apple blossom. Small bead of moderate persistence. Dry palate with juicy crisp acidity and taut green apple peel notes and apricot yoghurt. Moderate length and complexity. The rich cream and cheese of the dish pairs well with the stone fruit flavours in the wine and matches the weight of the creamy apricot yoghurt and bringing forward a hint of yeasty autolysis in the wine.

Quite a straightforward nose, mostly fruit-driven though not fruity per se, the palate is similar with crunchy green apple and citrus flavours, bright acidity and fair length. Matched with the food seems to make the palate seem a bit thinner and short.

Pale straw colour. Restrained nose. Light, fresh palate – clean acidity, subtle fruit, fine mousse, clean finish. With food: This wine had the right combination of sweet and savoury to work well with the dish.

Straw yellow, green apple nose, some nutty and toasty notes, clean and crisp palate, simple fruit forward style lacking complexity.

Pale straw, bright with pale yellow gold rim. Delicate, hints of cut apple. High acid, refreshing aperitif style. The wine is slightly dominated by the food aromas as it was so delicate but the palate weight and acidity between the wine and food worked well.

Citrus and spice, slight toastiness, lacks freshness. SOP, more on the simple side, but has flavour, moreish acidity. Food: still simple, but has added to palate length, still moreish.

The Sparkling Wines were judged with

Ham, Prosciutto, Gruyere and Parmesan Pancakes

Presented by chef Michael Manners


Crepe batter:

  • 30g butter
  • pinch of salt
  • 1 1/2 cups of milk
  • 150g plain flour
  • 2 eggs
  • Ham
  • Prosciutto
  • Gruyere
  • Parmesan


  1. Warm butter, salt and milk until butter has melted. Put flour into a basin and make a well in flour. Break eggs into well and work in some flour. Add warm milk mixture and whisk until smooth.
  2. Refrigerate for 2 hours before cooking. The consistency should be like thin cream. If not, thin with more milk.
  3. Heat frying pan (preferably one designed for cooking pancakes). Wipe pan with a piece of buttered paper for the first pancake. Lift pan from heat, then ladle in batter and swirl to spread it to edges of pan. Set pan back over heat. After 1 minute, lift thin outer edge of pancake with a fine spatula and flip pancake using your fingers or spatula.
  4. When cooked, transfer to a plate in a low oven to keep warm. Repeat process.
  5. Once crepes are cooked, lightly butter ramekins. Layer crepes, Prosciutto, ham, Gruyere and Parmesan in baking dishes.
  6. Bake in a 180 deg C oven until bubbling and top is golden.