Tahbilk Roussanne Marsanne Viognier 2016

Winner Top 100 Medium Bodied Dry White Wines
Grape Varieties
Roussanne (44%) Nagambie Lakes, VIC, Australia
Marsanne (32%) Nagambie Lakes, VIC, Australia
Viognier (24%) Nagambie Lakes, VIC, Australia
Country of Origin
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $25.70
  • Tahbilk
    6 Expo Court
    Mount Waverley, VIC
    Australia 3149
  • Sarah Duke, Marketing
  • Phone (61) 03 92630200

Slight oily, almond meal, savoury, almost honeysuckle like. Almond meal, savoury, sweet fruit up front, slight hollow, but has flavour, moreish, not hot. Food : made the wine almost more almond meal like.

Age adds an extra dimension to what was already an interesting wine amplifying the flavours of nut, pear and red apple complimented by a creamy palate that seems a little thinner and sharper with the food sadly.

Pale lemon. Complex chalky, lemony fruit aromas. Lively citrus/floral fruit, smooth even mid-palate, soft acid and mineral finish. Food: Mineral and citrus flavours work well with the dish.

Cut hay and slight mandarin notes on the nose. A lovely texture with hints of apricot and pear on the finish. Wine is better with this dish as it opens up more and is better balanced.

Light green-yellow. Oily, floral, herbed peach nose. Full, off-dry, fresh, nutty, lightly biscuit oily peach palate. Dry finish. A touch short. Wine dominated the food.

Light straw colour. Really attractive savoury nose with cut pear and rosemary aromas. The palate is wonderfully savoury with those apple and pear flavours with great persistence of flavour that works well with food.

The Medium Bodied Dry White Wines were judged with

Corn puree with prawn and tomato

Presented by chef Marcell Kustos


Corn cream

  • 500 g Corn kernels, fresh
  • 100 g Butter
  • 5 g Salt
  • 2.5 g Baking soda
  • 300 ml Toasted corn stock
  • 1 pc Lemongrass, core, sliced
Basil oil
  • 1 bunch Basil, reserve for decoration
  • 3 Tbs p Olive oil
  • 0.5 pc Lime, juiced
  • 25 pc Prawn, poached, sliced
  • 1 pc Lime juice
To serve
  • 25 pc Cherry tomatoes, sliced, salted


  1. Toast the cornhusk on the BBQ.
  2. In a large pot, boil water add 5g salt, 2.5 g baking soda, toasted husk and corncobs.
  3. When the corn is cooked, reserve 300 ml cooking liquid, remove the corns from the pot and chill them.
  4. Cut off the kernels from the cob.
  5. In a blender, blend corn kernels, butter, toasted corn stock, lemon grass until smooth.
  6. Set aside.
  7. In a blender or mortar, mix basil, olive oil and lime juice.
  8. Set aside.
  9. In a medium pot, bring water to boil, and poach whole prawns for 2 minutes.
  10. Transfer prawns to ice water to stop cooking.
  11. Peel prawns and slice them to 0.5 cm.
  12. Mix with basil oil and lime juice.
  13. Serve the prawns and tomatoes on a bed of corn puree and decorate with basil leaves.