The Noble Mud Pie 2017

Winner Blue Gold Dessert (Unfortified) Wines
Grape Varieties
Viognier (56%) Mclaren Vale, SA, Australia
Sauvignon Blanc (28%) Adelaide Hills, SA, Australia
Semillon (10%) Adelaide Hills, SA, Australia
Country of Origin
Alcohol Content
12% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $20.00
  • d'Arenberg
    PO BOX 195
    McLaren Vale, SA
    Australia 5171
  • Jack Scupham, Trade Marketing Coordinator
  • Phone (61) 4 76904082

Slight developed colour. Botrytis and mandarin lift, slight toffee, lacks freshness, slight mouldy?? Toffee and spice, ok balance, slight cloying. Food : doesn?t add or take away from the food, perhaps adding to the acid line.

Very perfumed with typical varietal characteristics of ripe Williams pear plus honey and lemon, while the match made the wines seem fresher.

Vibrant orange, green rim. Fresh apricot, greengage and berry aromas. Zesty, textured palate; high sugar sweetness, fresh acidity and quite firm, savoury grape tannins. Good length, structured finish. With food: good combination ? fruit is complementary, sugar and acid balance well.

Dark straw colour with advanced floral, spicy notes on the nose, comes across as quite advanced on both the nose and palate. Big luscious spicy notes on the palate with some cloyingness remaining on the palate. Works with the Mango panna cotta dish as the creaminess comes through well.

Light gold ?amber. Intense orange peel, sweet, honeyed, dried apricot and rose-petal nose. Sweet, honeyed dried apricot slightly minty palate. Sweet, biscuit finish. Moderately long

Medium amber colour. Rich orange marmalade aromas on the nose. A full flavoured wine with great length and richness. This richer style of wine proves a great foil to desserts.

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.