The Noble Wrinkled Riesling 2016

Winner Blue Gold Dessert (Unfortified) Wines
Grape Varieties
Riesling (100%) Mclaren Vale, SA, Australia
Country of Origin
Alcohol Content
9.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White
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

Developed, brassy colour. Toast and slight kero-turpene, lemon citrus with some florals. Sweet, lacks bal, cloying RS, moreish. Food : makes not a lot of difference ? possibly more sweet

A dark wine that seems quit developed and mature already with plenty of aromas of honey, dates and nut and the match makes it a little fresher.

Deep, bright gold-orange. Brandied cumquat/orange peel aromas, hints of rose petal and kero. Very sweet, though lively acid; mid-weight palate. Decent length, slightly firm savoury finish. With food: fruit flavours and texture both work well.

Golden in colour. Richness on the nose following through to the palate. Full rounded fruit with great texture. Finishes with a slightly marmalade oiliness which lingers on the palate beautifully. The wine is better with the mango dessert as becomes better balanced. Acid finishes comes through.

Medium deep gold. Marmalade and toast wth a light bitter nutty edge to the nose. Med-bodied, sweet slightly oily, dried floral, orange peel, toasty hint, balanced. Long lemony and toast finish.

A light golden amber colour. The nose shows intense citrus and orange curd aromas. The palate is rich and mouth filling with a lovely textural quality.. There is a slight savoury edge to the wine which proves an excellent accompaniment with food.

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.