Elysian Springs

Marley Farm Adelaide Hills Pinot Gris 2018

Award
Winner Gold Lighter Bodied Dry White Wines
Grape Varieties
Pinot Gris (100%) Adelaide Hills, SA, Australia
Country of Origin
Australia
Alcohol Content
13.0% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $25.00
Buy This Wine

“Savoury, pear drop, citrus, slight broad. Similar to nose, lacks weight, gns off, moreish. Food : brings out the phenolic edge.”

“A bit more flavour here than some versions with pear and a little peach followed by a crisp dry finish that seems a little blander with food.”

“Pale straw, slight blush. Floral and white-fruit aromas. Firm, structured palate, crisp acid, bit short. Food: Wine is swamped by the food flavours, though combination is ok.”

“Bright fresh fruit aromas of stone fruit and guava. Good acid balance on the palate with a hint of green apple character finishing on the palate. The wine worked well with the snapper dish as the structure of both wine and food blended in well, with the hints of greens on the wine and dill flavour balancing out nicely.”

“Light straw grey. Floral, jasmine-tinged apple and pear nose. Med-bodied, dry, fresh, apple, lightly mineral, biscuit, elegant. Dry, long finish. Neutral mutual impact.”

“Excellent restrained nose with cut pear and just a hint of citrus blossom. The palate does show some texture with those more savoury pear notes predominant. This more savoury style does really well with food which accentuates the fruit drive in the wine without making it look clumsy or overdone.”

The Lighter Bodied Dry White Wines were judged with

Snapper with zucchini and dill

Presented by chef Marcell Kustos

Ingredients

Zucchini puree

  • 700 g zucchini, peeled, grated
  • 1 pc onion, small, diced
  • 1 bunch dill, fresh
  • 140 ml milk
  • 140 ml sour cream
  • 2 Tbsp flour
  • 1 tsp lemon juice/vinegar
Snapper
  • 8 pc fillets, steamed Snapper

Method

  1. Peel and grate zucchinis.
  2. Add salt, set aside for 10 minutes and squiz water out.
  3. Add oil to the pan, fry onion until translucent, add half of the dill.
  4. Add zucchini and cook it for 10 minutes.
  5. Add milk.
  6. Mix sour cream and flour. Slowly add to the warm zucchini mix.
  7. Add lemon juice for desired acidity.
  8. Serve with fresh dill.
  9. In a medium pot, boil water and place a steaming basket with parchment paper.
  10. When the waiter is boiling steam the snapper fillets for 4 minutes.
  11. Serve the snapper on top of the zucchini puree.