Lillypilly Estate Wines

Lillypilly Noble Sauvignon Blanc 2018

Award
Winner Top 100 Dessert (Unfortified) Wines
Grape Varieties
Sauvignon Blanc (90%) Leeton, Riverina, NSW, Australia
Country of Origin
Australia
Alcohol Content
12.0% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $29.00
Buy This Wine

“Lifted fresh fruit. Botrytis. Very rich style finishing sweet and lingering. Very concentrated. Very rich wine that works very well with dish. Good compatibility of flavours.”

“Medium gold hue. Slightly muted nose of toffee orange and dried apricot. Palate is sweet with a light spritz fresh pineapple flavors and slightly tired toffee notes and hint of bilgyness on finish. The sweet banana matches the juicy tropical elements of the pineapple flavour and the sweetness and weight of the wine matches that of the desert. ”

“Intensely aromatic nose with rich lime marmalade, mango, almond blossom and apricot jam, the palate is crisp, medium-bodied with crunchy acidity and plenty of rich dried mango, nectarine and apricot. Fairly long with a clean finish. The sweetness and acidity are a little ahead of the dish, but the flavours work well.”

“Bright pale yellow. Complex mint and lemon rind. Mid-weight, rich palate, prominent clean Botrytis. Good length, moderate acid, tangy finish. With food: Acid in the wine augments the dish.”

“Golden yellow, sweet orange marmalade, with sweet orange rind and clean acid finish, the miso and banana add depth and the matches the wine beautifully.”

“Deep golden yellow with slight orange tints. Lovely tropical and peach aromas. Zesty sherbet like acid, well balanced with sweetness. The wine slightly dominates this match but still very pleasant.”

“Almond marzipan, toast apricot kernel and lemon citrus, bright, slightly tropical. SOP, has flavour, good Residual Sugar/acid/botrytis balance, phenolics add to length. Food: doesn’t really change the wine – possibly more moreish.”

The Dessert (Unfortified) Wines were judged with

Banana, Miso and Coconut Buckwheat Pancakes

Presented by chef Marcell Kustos

Ingredients

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
Topping:
  • 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

Method

  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.