Wine by Sam

The Halo Effect Late Harvest Viognier 2017

Winner Gold Dessert (Unfortified) Wines
Grape Varieties
Viognier (100%) Strathbogie Ranges, VIC, Australia
Country of Origin
Alcohol Content
12.6% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $28.00
  • Wine by Sam
    PO Box 8037
    Seymour South, Vic
    Australia 3660
  • Sam Plunkett, Winemaker
  • Phone (61) 0408 587702

Dull colour. Honeysuckle, broad, lacks freshness. Lacks flesh and concentration, hard acid finish. Food : doesn?t add to the wine ? still an acid finish, but not as hard.

Classic Viognier aromas of apricot and pear with a lush rich palate made to seem fresher by the matching dish.

Bright pale yellow. Strong oak vanilla and spice. Mid-range sweetness; excessive oak. Dry mid-back palate, firm/astringent. With food: strong oak makes it worse. Not food-friendly at this stage and probably won?t resolve.

Mid straw in colour. A very oaky nose and palate. Hides the fruit and dominates this wine. Smells and tastes like sweet concentrated oak with little fruit. Hints of spice come through on the finish. Wine dominates the dessert as the oak is too strong.

Light gold. Very creamy, slightly rose-tinged Turkish delight on nose. Full, sweet, rose-water, creamy, almond balanced palate finishing soft, toasty and lightly nutty. Long.

Medium straw gold colour. The wine has very attractive restrained nose of almond blossom and citrus. The palate is absolutely delicious with pleasing savoury finish not unlike great Sauternes. This savoury character makes this a superb match with dessert.

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.