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 $32.00

Advanced colour. Showing some age on the nose. Very rich and concentrated. Intense flavours. Very concentrated and compatible with the dish. Long and lingering.

Brilliant medium gold hue. Rich dried apricot and ginger spice nose. Palate is lusciously sweet with juicy palate cleansing acidity. Rich pineapple syrup, ginger spiced apricot compote and orange-marmalade toffee notes run the length of the palate. The richness of the wine and its sweetness match the weight and sweetness of the dish, the caramel and banana enhance the tropical fruits in the wine and the pancake diminishes the bitterness of the marmalade note in the wine.

Lots of aromatic richness with dried papaya, marmalade and spiced apricots, bright fruit on the palate, medium-bodied with crisp acidity and a long spicy finish. A good match with the food, interesting here the sugar, acid and flavours all line up very nicely.

Bright mid-yellow. Clean barley-sugar fruit. Complex citrus and ripe-peach flavours. Apricot botrytis flavours; full palate, medium acidity, slightly firm finish. With food: Wine has good flavours but is slightly over-sweet for the dish.

Dark golden yellow, orange rind and nougat nose, with dried apricot and vanillin palate, intensely sweet palate that compliments the dish well.

Deep orange gold. Intense dried peach and orange blossom. Intense complex orange blossom and dried peach flavours quite luscious. Although a good match, I think the wine’s flavour and sweetness level overpowers this particular desert slightly.

Slightly brassy. Marzipan and citrus spice, lacks freshness. Good barley sugar flavours slight donut, ok Residual Sugar balance, slightly drying. Food: gives more concentration, but takes palate definition away, finishes slightly hot.

The Dessert (Unfortified) Wines were judged with

Banana, Miso and Coconut Buckwheat Pancakes

Presented by chef Marcell Kustos


Banana filling:

  • 40g coconut oil
  • 100g soft light brown sugar
  • ½ tsp ground star anise
  • 150g coconut cream
  • 1½ tbsp white miso
  • 4 semi-ripe medium bananas, peeled and halved lengthways
  • 1 lime – zest finely grated, to get 1 tsp, then juiced
Coconut whipped cream:
  • 1 can coconut cream, chilled overnight
  • 60g caster sugar
  • 100g wild rice, puffed in coconut oil
Buckwheat pancakes:
  • 250g buckwheat flour (5.3 ounces; about 3/4 cup plus 3 tablespoons)
  • 4g kosher salt (1/4 ounce; about 1 1/2 teaspoons)
  • 1 large egg
  • 600ml (1 1/4 cups) soy milk
  • 100ml (1 1/3 cups) water


  1. Make the crepe mixture at least 2-3 hours ahead for the best result. Preferably, the night before.
  2. One can coconut cream should be chilled in the fridge overnight, so that the cream will solidify on top. After opening the can, carefully remove the cream and leave the water behind.
  3. Mix the cream with caster sugar until it becomes whipped cream consistency.
  4. In an oven-proof frying pan, meld coconut oil and fry bananas until they get colour. In a microwave-safe bowl, mix the rest of the ingredients for the filling and warm up the mixture in the microwave for 40-60s and mix them until everything dissolved. Alternatively use a pot over the stove. Add the filling to the bananas and bake them for 15-20 min at 180, until they are slightly caramelised.
  5. Fry the pancakes, they can be either thin (crepe-like) or thicker depending on how you want to serve the dish. Thinner is better for folded pancakes, thicker is better for stacked pancakes.
  6. In a small frying pan, add coconut oil and fry wild rice until it puffs. Transfer to a paper towel. The puffed wildrice can be served as part of the filling or as topping.

Myra Lehmann Perpetual Trophy for Best Dessert Wine (Unfortified) of Competition