Berton Vineyards

Reserve Botrytis Semillon 2017

Award
Winner Blue Gold Dessert (Unfortified) Wines
Grape Varieties
Semillon (100%) Riverina, NSW, Australia
Country of Origin
Australia
Alcohol Content
11.4% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $20.00
Buy This Wine

“Lifted spice, slight oxid, lacks freshness. Lemon citrus, slight RS, phenolic finish. Food : hides the oxidative characters.”

“An excellent dessert wine with intensity and length, honeyed fruit and a zesty finish all of which is magnified by the match.”

“Mid yellow-straw colour. Creamy, dried-linen and green-apple aromas; some citrus botrytis overtones. Mid-weight, medium sugar level, moderate acidity. Decent length, still quite youthful and still to develop complexity. With food: quite good combination with mango flavours and panna cotta texture.”

“Mid golden in colour, this wine has a very elegant nose. Gentle light straw type aromas follow through to the palate. Good acidity ensures it is not too cloying. Well balanced finishing clean and relatively crisp. The wine is quite powerful dominating the dessert. Makes the dessert almost tart.”

“Light yellow. Smoky, creamy, peach, lightly lemony-orange peel nose. Med-full, fresh, peach and lemon creamy mid-palate. Well balanced.”

“Lovely medium gold colour. The nose shows complex ripe jammy fruit with underlying oak influence. The palate is rich and unctuous with a pleasing length of flavour. The rich complexity and mouth feel of the wine pairs well with creamy desserts.”

The Dessert (Unfortified) Wines were judged with

Bay panna cotta with mango and coconut

Presented by chef Marcell Kustos

Ingredients

Panna cotta

  • 7 sheets gelatine
  • 1050 ml cream
  • 700ml milk
  • 175g sugar
  • 2pc bay leaf
Mango puree
  • 2pc ripe mangoes, peeled, sliced
  • 6Tbsp honey
  • 0.5pc lime, juiced
To serve
  • 100g coconut flakes, toasted

Method

  1. Weigh the ingredients for the panna cotta into a medium sauce pan and bring them to boil.
  2. Strain the mixture into your choice of serving vessel (e.g.: silicon shapes, cups) and place into fridge for at least 4 hours.
  3. In a blender, puree mangoes with honey and lime juice.
  4. Serve Pannacotta with a spoon on mango puree and toasted coconut flakes.