Saddler's Creek

Saddler's Botrytis Semillon 2015

Winner Gold Dessert (Unfortified) Wines
Grape Varieties
Botrytis Semillon (100%) Riverina, NSW, Australia
Country of Origin
Alcohol Content
10.7% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $36.00

Golden colour. Dried fruit, raisin. Very rich and concentrated. Long and lingering. Quite savoury with the sweet dish. Flavours finish a little short.

Deep brilliant gold hue. Aromas of toffee and passionfruit. Palate is sweet with fresh acidity and spicy pineapple syrup and candied peel notes. Fresh and balanced botrytis that leaves the palate cleansed. The richness of the wine is matched with sweetness of the dessert and the pancake helps to balance the sweetness on the palate and negate any bitter elements in the wine. A good match.

Mango and dried apricots, nice spice too, palate is a little dried out with phenolics/tannins on the finish, though there’s reasonable fruit weight and length. Ok with the food match, though the wine still looks a little grippy on the finish.

Bright lemon-gold. Complex ripe citrus and honey aromas, intense Botrytis richness and complexity. Full-bodied, bright fruit flavours, hints of oak spice. Good length, clean acidity, fresh finish. With food: Very good combination, though the higher aromatic notes of the wine dominate the dish.

Dark golden yellow, dried apricots and honeyed nose, with a luscious apricot kernel and vanillin, intense sweetness overpowers the dish.

Golden orange. Intense dried apricots and apples and nuts. Rich dried fruits and hints of furniture polish. Quite luscious. The match makes the wine’s flavours linger even longer.

Slightly brassy. Almost older style mistelle like, toasty age, lanolin. Toast and barley sugar, lemon citrus, slight hot phenolics. Food: adds more weight and persistence, makes the wine appear ‘fuller’ in body, moreish.

The Dessert (Unfortified) Wines were judged with

Banana, Miso and Coconut Buckwheat Pancakes

Presented by chef Marcell Kustos


Banana filling:

  • 40g coconut oil
  • 100g soft light brown sugar
  • ½ tsp ground star anise
  • 150g coconut cream
  • 1½ tbsp white miso
  • 4 semi-ripe medium bananas, peeled and halved lengthways
  • 1 lime – zest finely grated, to get 1 tsp, then juiced
Coconut whipped cream:
  • 1 can coconut cream, chilled overnight
  • 60g caster sugar
  • 100g wild rice, puffed in coconut oil
Buckwheat pancakes:
  • 250g buckwheat flour (5.3 ounces; about 3/4 cup plus 3 tablespoons)
  • 4g kosher salt (1/4 ounce; about 1 1/2 teaspoons)
  • 1 large egg
  • 600ml (1 1/4 cups) soy milk
  • 100ml (1 1/3 cups) water


  1. Make the crepe mixture at least 2-3 hours ahead for the best result. Preferably, the night before.
  2. One can coconut cream should be chilled in the fridge overnight, so that the cream will solidify on top. After opening the can, carefully remove the cream and leave the water behind.
  3. Mix the cream with caster sugar until it becomes whipped cream consistency.
  4. In an oven-proof frying pan, meld coconut oil and fry bananas until they get colour. In a microwave-safe bowl, mix the rest of the ingredients for the filling and warm up the mixture in the microwave for 40-60s and mix them until everything dissolved. Alternatively use a pot over the stove. Add the filling to the bananas and bake them for 15-20 min at 180, until they are slightly caramelised.
  5. Fry the pancakes, they can be either thin (crepe-like) or thicker depending on how you want to serve the dish. Thinner is better for folded pancakes, thicker is better for stacked pancakes.
  6. In a small frying pan, add coconut oil and fry wild rice until it puffs. Transfer to a paper towel. The puffed wildrice can be served as part of the filling or as topping.