Mount Riley Wines Limited

Mount Riley Marlborough Pinot Gris 2019 2019

Winner Top 100 Lighter Bodied Dry White Wines
Grape Varieties
Pinot Gris Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13.0% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $14.00
  • Mount Riley Wines Limited
    10 Malthouse Road, Riverlands
    Blenheim, Marlborough
    New Zealand 7274
  • Lisa Coyle, Export & Logisitics
  • Phone (64) 3 5779900

Subtle onion-skin colour. Fragrant bouquet of poached pear, lemon curd with a hint of ginger. Round and textured showing excellent intensity of pear, red apple and spice notes carrying through to a long persistent finish. When paired with the dish the wine appeared large unchanged.

Sweet fruits with oatmeal and biscuit accents plus notes of honey and spice. The wine worked well with the food and looked more fragrant and intensely flavoured.

Aromatic (floral) intense on the nose with bracing acidity. Pithy and fragrant on the finish. An assertive wine that has grip and will need food to balance out the slight dryness of the phenolics. The dish brought out a slight and welcomed bitterness in the wine adding further complexity to the pairing.

A lovely floral nose with hints of orange blossom coming through. A balanced pear drop flavour with lovely texture makes this wine very attractive. Hints of tropical fruit on the finish round this wine out. Wine and this dish works well as the fruit is enhanced and the flavours become more precise.

Medium straw bronze, apricot botrytis, redcurrant, lemon, spice, medium weight, slightly sweet.

Ripe stone fruit notes of white peach coming through, a generous, slightly glycerol feel to the palate, bosc pear, and quite textured, a nice line of acidity hold the fruit together.

The Lighter Bodied Dry White Wines were judged with

Prawn Quenelle with Butter Sauce

Presented by chef Michael Manners



  • 4 to 6 Green Prawns per person (peel and de-veined, reserving head and shells)
  • 1 clove garlic
  • Salt and pepper
  • 2 eggs
  • 300mL cream
  • 60mL Olive oil
  • 1 peeled and finely diced eschallot
  • ½ fennel bulb, finely chopped
  • 200mL water
  • ¼ tsp fennel seeds
  • Salt and pepper
  • 1 crushed garlic clove
  • 50g butter
  • Dill (to garnish)



  1. In a blender, add the prawn meat, garlic, salt and pepper to taste. Mix well.
  2. Add eggs and mix.
  3. Add up to 300mL cream adding in a stream (ass for mayonnaise) to obtain a think emulsion.
  4. Cover and place in the fridge while the sauce is being prepared.
  1. Heat the oil, fry off the reserved prawn shells and heads for 1-2 minutes, stirring from time to time.
  2. Add water, fennel seeds, salt and pepper.
  3. Cover and cook a further 10 minutes.
  4. Remove from heat and allow to cool.
  5. Strain and reduce by half.
  1. Make up the quenelles by cooking in salted water.
  2. Finish the sauce by heating the base, whisking in the butter. Check the seasoning.
  3. Arrange the quenelles and oat with the sauce. Garish with sprigs of dill.