Peter Lehmann Wines

Margaret Semillon 2012

Winner Trophy Medium Bodied Dry White Wines
Grape Varieties
Semillon (100%) Barossa Valley, SA, Australia
Country of Origin
Alcohol Content
11% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $35.00
  • Peter Lehmann Wines
    Para Road
    PO Box 315
    Tanunda, SA
    Australia 5352
  • Tim Dolan, Senior Winemaker
  • Phone (040) 0666 104

Vibrant colour. Classy, hot buttered toast with a hint of stalkiness, lanolin & lemon. Hot buttered toast & lanolin, slightly hollow, gritty/stalky phenolics, moreish. Food : goes quite well, adds to flavour length, but still has phenolics present.

Heavenly aged Semillon with lime, lemon, toast and epic length. Who needs food?! But if you do, the acid in the tomatoes in this dish battle a bit with the wine.

Bright pale lemon/green. Lemon curd and dried linen aromas. Fine juicy lemon fruit flavours, round mid-palate, fine acid and excellent length. Food: wine?s tight fine structure suits the prawn dish well.

Aged toasty nose through to palate. Slight cut straw characters with a slight mandarin finish. Finish?s with good acid back bone. A reasonable match but the tomato in the dish keeps the wine dry.

Light straw yellow. Toasty, smoky, apple nose. Light, dry, high acid, apple, lightly lemon. Light dry finish. Wine smothered the dish, whilst pointing up acidity. Not much influence by the wine on the food.

Exceptional bright straw green colour. Wonderful rich butyric toasty aromas with some complex vegetal notes. Very complex and very long , still retains wonderful freshness of flavour. Such a great match with subtly flavoured seafood.

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.