Lillypilly Estate Wines

Lillypilly Noble Harvest 2017

Winner Gold Dessert (Unfortified) Wines
Grape Varieties
Sauvignon (71%) Riverina, NSW, Australia
Semillon (21%) Leeton, Riverina, NSW, Australia
Muscat (8%) Riverina, NSW, Australia
Country of Origin
Alcohol Content
11.0% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $29.00

Complex, fresh fruit. Beautiful purity. Delicious fresh fruit and lingering flavours. Complete. Nice balance with the dish. Very pure and clean flavours and great length.

Pale gold hue. Aromas of nectarine and lime cordial. Sweet palate with juicy palate cleansing acidity, lovely apricot and orange-marmalade spices with a spritzy note giving lift and freshness. The palate weight and sweetness of the wine matches the weight of the dish and both sit in harmony.

Intensely rich nose with waxy, honeyed dried apricots and almond blossom, quite a taut palate, sweet but lacks some fruit intensity too, moderate length. Quite simple. The acidity is a bit apparent with the food match but overall it’s a fair match.

Bright mid-yellow. Bright ripe citrus fruit, peach and apricot Botrytis. Sweet, slightly cloying. Good length, moderate acidity. Tidy finish. With food: Good combination, but wine dominates the dish.

Golden yellow, lime rind and lemon juice nose, limey palate with lemon sherbet acidity, the citrus fruit is accentuated by the dish and adds an earthy complexity.

Deep golden yellow. Delicate dried peach. Tropical notes on the palate with zesty lemon rind acid. The sweetness of this wine is a little too high for the desert.

Better marzipan/apricot kernel lift, lemon citrus, more freshness. Barley sugar with tangy, zingy acidity – ok Residual Sugar balance, moreish. Food: doesn’t really add – if anything, takes away fruit brightness

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.