Lisa McGuigan Wines

Lisa McGuigan Wines Claudius Chardonnay 2018

Winner Gold Medium Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Hunter Valley, NSW, Australia
Country of Origin
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $30.00

Melon, savoury, slight creaminess, has character. Melon, savoury, clunky palate with phenolics/RS overriding. Food : acidity more out of balance.

There?s a mix here of light hazelnut with peach and nectarine, a touch of cream on the palate and a zesty finish but it isn?t changed much by the food.

Pale lemon-straw. Chalky, greengage plum and quince aromas. Solid, oily palate. Firm phenolics become bitter at finish. Food: No joy. Not attractive.

A lovely bright slightly tropical fruit nose. Great balance of stone fruit with a hint of mealyness on the finish. A good match as the wine is lifted slightly and becomes a little more complex.

Light green yellow. Oak, chalk, apple, slightly buttery nose. Med-full, dry, oaky creamy apple, med-acid backbone, balanced, persistent mid-palate. Dry, mineral finish. Pairing pointed up complexity of wine flavours, but was neutral on its impact on the food.

Interesting complex nose with brioche and cut pear notes. Lovely primary fruit on the palate. Very well structured with flavour right to the very back palate and a nice acid backbone. This more complex style is a good match with food.

The Medium Bodied Dry White Wines were judged with

Corn puree with prawn and tomato

Presented by chef Marcell Kustos


Corn cream

  • 500 g Corn kernels, fresh
  • 100 g Butter
  • 5 g Salt
  • 2.5 g Baking soda
  • 300 ml Toasted corn stock
  • 1 pc Lemongrass, core, sliced
Basil oil
  • 1 bunch Basil, reserve for decoration
  • 3 Tbs p Olive oil
  • 0.5 pc Lime, juiced
  • 25 pc Prawn, poached, sliced
  • 1 pc Lime juice
To serve
  • 25 pc Cherry tomatoes, sliced, salted


  1. Toast the cornhusk on the BBQ.
  2. In a large pot, boil water add 5g salt, 2.5 g baking soda, toasted husk and corncobs.
  3. When the corn is cooked, reserve 300 ml cooking liquid, remove the corns from the pot and chill them.
  4. Cut off the kernels from the cob.
  5. In a blender, blend corn kernels, butter, toasted corn stock, lemon grass until smooth.
  6. Set aside.
  7. In a blender or mortar, mix basil, olive oil and lime juice.
  8. Set aside.
  9. In a medium pot, bring water to boil, and poach whole prawns for 2 minutes.
  10. Transfer prawns to ice water to stop cooking.
  11. Peel prawns and slice them to 0.5 cm.
  12. Mix with basil oil and lime juice.
  13. Serve the prawns and tomatoes on a bed of corn puree and decorate with basil leaves.