Late Harvest Riesling 2017

Winner Top 100 Dessert (Unfortified) Wines
Grape Varieties
Riesling (100%) Awatere Valley, Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
10% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $32.00

Lemon citrus, slight floral lift. Lemon spice, hard acid overrides RS, zingy finish. Food : makes the wine more moreish, adds to the flavour length.

A lighter type of sweet wine with aromas of ripe apple, honey and lemon and interestingly the dish seems to add richness to the wine.

Bright pale straw colour. Fine lemon-lime blossom and zest aromas, very clean and fresh. Light and lively palate; balanced sweetness and clean, mouth-watering acidity. Clean, slightly firm finish with appreciable alcohol warmth. With food: good combination, though alcohol is still evident.

Mid straw in colour, this wine shows lovely floral aromas with a lovely sweet cherry blossom palate. Great acidity and fruit balance ensure this wine does not finish too sweet. Balanced concentrated and fruit driven. A Great match as the dessert does not come across too sweet.

Light yellow. Zesty, lime tinged, sweet grapey, floral, lightly biscuit nose. Light, fresh lime-tinged sweet apple and honey mid-palate.Sweet fresh finish.

Excellent bright straw colour. The nose is effusive with with ripe apricot and stone fruit. The palate is more restrained and is very long and attractive. The strong primary fruit notes in the wine pair well with dessert

The Dessert (Unfortified) Wines were judged with

Bay panna cotta with mango and coconut

Presented by chef Marcell Kustos


Panna cotta

  • 7 sheets gelatine
  • 1050 ml cream
  • 700ml milk
  • 175g sugar
  • 2pc bay leaf
Mango puree
  • 2pc ripe mangoes, peeled, sliced
  • 6Tbsp honey
  • 0.5pc lime, juiced
To serve
  • 100g coconut flakes, toasted


  1. Weigh the ingredients for the panna cotta into a medium sauce pan and bring them to boil.
  2. Strain the mixture into your choice of serving vessel (e.g.: silicon shapes, cups) and place into fridge for at least 4 hours.
  3. In a blender, puree mangoes with honey and lime juice.
  4. Serve Pannacotta with a spoon on mango puree and toasted coconut flakes.