Lillypilly Estate Wines

Lillypilly Noble Blend 2017

Winner Trophy Dessert (Unfortified) Wines
Grape Varieties
Sauvignon (83%) Riverina, NSW, Australia
Muscat (17%) Leeton, Riverina, NSW, Australia
Country of Origin
Alcohol Content
12.0% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $35.00

Brighter spice with some bot, citrus lift and spice. Spice and citrus, fades, but has flavour. Food : adds to flavour length, makes the wine more moreish.

Intense aromas of lime and honey plus distinctive botrytis character, sweet but with cleansing acidity. The match works well adding a little freshness.

Fine lemon blossom and juice aromas, hints of vanilla and spice. Very rich, smooth and generous palate, subtle botrytis; clean acidity and some savoury firmness on the back-palate. Still quite youthful. With food: particularly good with the panna cotta. Firm finish provides a clean closure to the food.

Clean fresh bright characters on the nose. Hints of botrytis coming through on both the nose and palate. A hint of acid back bone ensures the wine is not too sweet. A long lingering palate. A great match with the Mango Panna Cotta dish as the botrytis and sweetness mould in so well and the food and wine become one.

Light gold. High ?pitched sweet grapefruit and minty nose. Full, sweet, honeyed, orange peel, peach and apricot with a tail of toasted grapefruit. Long.

Bright straw gold colour. Attractive musk and apricot aromas on the nose. Delicious apricot flavours on the palate with fantastic length of flavour. This more complex style of dessert wine proves an excellent match for fruit dominant desserts.

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.