Marisco Vineyards Ltd

The King's Bastard Chardonnay 2017

Winner Gold Medium Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Wairau Valley, Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $29.99
  • Marisco Vineyards Ltd
    PO Box 150
    Blenheim, Marlborough
    New Zealand 7243
  • Matthew Mitchell, General Manager - Winery
  • Phone (64) 27 5445306

Dull colour. Toasty & nutty oak, w-peach with some melon, slight creaminess, savoury. Toast, sweet up front ? RS?, hard acid/phenolics. Food : has worked slightly, but steely phenolics kick in at the end of the palate.

A modern style Chardonnay that balances body, nuttiness (oak chips?) and freshness with flavours of pear and a touch of cream and citrus finish that is similar with the food.

Bright pale lemon-yellow. Lemon-curd and fresh cream aromas, with hints of almonds and chalk. Rich fruit, some sugar sweetness, tangy acid and firm back-palate phenolics. Food: almond-cream and citrus flavours work well with the dish.

Light yellow. Rich, buttery toasty oaked apple nose. Full, dry, lightly lemony apple, toasty buttery edge, soft. Dry finish. Long. Pairing filled out the wine, pointed up the tomao and corn of the dish.

Interesting primary fruit aromas of stone fruit and melon. There are complex undertones of oak and charry elements those these are very subtle and well handled. The palate shows that lovely fruit drive with a nice acid line and good mid palate richness. Works well with subtly flavoured 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.