Riverby Estate

Riverby Noble Riesling 2016

Winner Top 100 Dessert (Unfortified) Wines
Grape Varieties
Riesling (100%) Marlborough, New Zealand
Country of Origin
Alcohol Content
9.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
  • Riverby Estate
    Unit 106
    9 William Street
    North Sydney, NSW
    Australia 2060
  • Richard Hogan, Marketing Manager
  • Phone (61) 412 809855

Dull colour. Lemon citrus, floral with some marzipan bot lift. Apricot marzipan and citrus, ok balance with moreish RS/acidity. Food : works well with the wine, but neither enhances or detracts.

Typical Riesling in that if offers intensity yet lightness of touch and finally balanced that doesn?t change much for me with the dish.

Mid-deep yellow-gold. Exotic tropical fruit, apricot and guava aromas. Some cinnamon/clove spice. Honeyed sweetness that dries out towards the back palate; slightly firm, structured finish. With food: Good combo, wine a little dry at finish.

A slightly sea shell nose with lovely hints of botrytis. Great texture, length and sweet balance. Hints of apricot with lovely honeysuckle coming through on the finish. A great match with the mango panna cotta as they work as one. The mango gives acidity and the wine gives texture.

Light gold. Lightly pine-leaf tinged, honeyed grapy, citric peel concentration on nose.Med-full bodied, sweet, honeyed, orange blossom, slightly grapey with a touch of toast on palate. Well balanced, long honeyed citric finish.

The wine has a medium straw/gold colour with exceptional citrus and marmalade aromas jumping from the glass. It has plenty of flavour without being cloying or overly sweet, it is this finesse which makes this wine work well with food.

The Dessert (Unfortified) Wines were judged with

Bay panna cotta with mango and coconut

Presented by chef Marcell Kustos


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


  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.