Molly's Cradle Wines

Molly's Cradle Pinot Gris 2018

Winner Gold Lighter Bodied Dry White Wines
Grape Varieties
Pinot Gris (100%) Hilltops, NSW, Australia
Country of Origin
Alcohol Content
13.8% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $18.00
  • Molly's Cradle Wines
    PO Box 1351
    Mona Vale, New South Wales
    Australia 1660
  • Ben Skidmore, General Manager
  • Phone (61) 2 0424241596

Very pale colour. Innocuous, slight wet stone. Similar to nose, RS & phenolics poke through, unbalanced. Food : hasn?t worked at all ? acid seems to be more out of balance.

A lightly fruity wine showing a mixture of pear and grapefruit that is improved with the food seemingly richer and tangier

Very pale. Clean, fairly neutral aroma, hints of strawberry and cream. Restrained red-berry flavours, fresh acid, firm finish. Food: This more strawberry-style PG doesn?t work well with the green flavours of the dish.

Lovely honeysuckle, pear drop nose through to the palate. Freshness on the palate with lovely bright acidity balanced of with a crisp fruit finish. Lovely balance with the snapper dish, gives a lovely creaminess with the dill lift on the finish.

Light straw. Lime tinged, honeydew melon, pear nose. Med-full, dry, fresh, round melon and pear on palate. Dry ripe pear finish. Long. Mutually improved depth of flavours of wine and fish.

Excellent lifted nose with aromas of white flower and almond. The palate is attractive with bright primary fruit and a lovely persistence of flavour. A pleasing acid finish which sits well with food.

The Lighter Bodied Dry White Wines were judged with

Snapper with zucchini and dill

Presented by chef Marcell Kustos


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
  • 8 pc fillets, steamed Snapper


  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.