Lillypilly Estate Wines

Lillypilly Fiumara 7 Angelo Blend NV

Winner Blue Gold Fortified Wines
Grape Varieties
Muscat (68%) Riverina, NSW, Australia
Cabernet Sauvignon (19%) Riverina, NSW, Australia
Shiraz (13%) Riverina, NSW, Australia
Country of Origin
Alcohol Content
18.0% Alcohol by Volume
Wine Type and Oak Treatment
Port, Tawny, Vintage, Ruby, To Fortified with Oak Treatment
Recommended Retail Price
RRP AU $24.00

Very floral. Some youthful notes. Not overtly sweet. Lacks some length compared to others in the bracket Slightly disjointed. Good with the mousse.

Burnt orange core to a pale caramel rim. Burnt orange rind and marmalade rancio notes on the nose with lifted fresh spirit note. Warm bright spirit note sits a little on top of the marmalade and caramel palate, lusciously rich fruit burnt orange fruit and sweet tea and spices on medium length. The mousse matches the chocolate and burnt orange rind notes in the wine, a harmonious pairing.

Toffee and tea with a burst of florals (boronia) and dried fruit, some attractive fruitcake notes too, nice finesse with moderate concentration and length but it’s just a little simple. Matches quite well with the mousse but pulls up a bit short.

Medium bronze colour, ruby tints. Plenty of rancio, raisin/muscat flavours, walnut and honey overtones. Lively fruit and acid. Medium weight, good length.

Brick red, with tawny edge, mild rancio with nutty complexity, dried fruit and quince paste on the palate and gently sweet finish, matched delicately withe the chocolate mousse

Burnt toffee coloured. Moderately intense, dried fruit, cinnamon and nuts. Warm and spirity. The mousse slightly overpowers the wine.

Medium amber. Perfumed spice, rancio, lacks complexity, slightly stale. Rancio, donut, quite drying, lacks freshness. Food: filled out palate, perhaps more chocolate-like.

The Fortified Wines were judged with

Chocolate Mousse with Candied Orange Peel

Presented by chef Michael Manners


Chocolate Mousse:

  • 100g Granulated Sugar
  • 3 tsp Salted Butter
  • 170g Chocolate 70%
  • ¼ tsp Flaky Sea Salt
  • 180mls Cream (heated)
  • 4 Large Eggs
Candied Orange Peel:
  • Sugar
  • Orange Peel
  • Water


Chocolate Mousse:

  1. Make a caramel with a little water and the sugar.
  2. Whisk in the heated cream – making sure that all the caramel pieces have melted.
  3. Add the chocolate. Whisk well and allow to cool.
  4. Add the egg yolks.
  5. Beat the egg whites and add to the mixture.
  6. Top the set pears with the mousse and allow to set overnight (at least 8 hours) in the fridge
To Serve:
  1. Serve with candied Orange Peel, Cream or ice Cream