Tohu Awatere Valley Pinot Gris 2019 2019

Winner Blue Gold Lighter Bodied Dry White Wines
Grape Varieties
Pinot Gris (100%) Awatere Valley, Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $23.00
  • Tohu
    PO Box 762
    Blenheim, Marlborough
    New Zealand 7240
  • Liz Barcas, Wine Operations Manager
  • Phone (64) 27 5557114

Fragrant lemongrass, lemon zest aromas. Bright and lifted with zesty mid-palate intense and overtones of nettle and lemongrass. The wine remained unchanged when paired with the dish.

Fragrant and fresh with lemon zest and spice plus faint floral hints. The gentle palate is beautifully composed, though quite mild in its fruit expression.

Slightly aromatic with floral aromas unfurling on the palate, which continues through on the long finish. Possesses lively acidity. A serious wine that needs a serious dish. Could stand up to smoked mackerel or kippers but overpowered the delicate prawn quenelle.

Lovely ripe floral and and pear drop aromas follow through to the palate. Lovely lifted honeysuckle flavours are balanced with beautiful texture and length of this wine. A good dish match as the floral flavours are lifted. Wine become longer.

Pale straw, estery, red apple, green melon, straw, light weight, slight pleasing grapefruit like bitterness on the finish.

Juicy, lemon sherbet notes on the palate, citrus blossom, a more lean style, good balance, not cloying, good acid drive.

The Lighter Bodied Dry White Wines were judged with

Prawn Quenelle with Butter Sauce

Presented by chef Michael Manners



  • 4 to 6 Green Prawns per person (peel and de-veined, reserving head and shells)
  • 1 clove garlic
  • Salt and pepper
  • 2 eggs
  • 300mL cream
  • 60mL Olive oil
  • 1 peeled and finely diced eschallot
  • ½ fennel bulb, finely chopped
  • 200mL water
  • ¼ tsp fennel seeds
  • Salt and pepper
  • 1 crushed garlic clove
  • 50g butter
  • Dill (to garnish)



  1. In a blender, add the prawn meat, garlic, salt and pepper to taste. Mix well.
  2. Add eggs and mix.
  3. Add up to 300mL cream adding in a stream (ass for mayonnaise) to obtain a think emulsion.
  4. Cover and place in the fridge while the sauce is being prepared.
  1. Heat the oil, fry off the reserved prawn shells and heads for 1-2 minutes, stirring from time to time.
  2. Add water, fennel seeds, salt and pepper.
  3. Cover and cook a further 10 minutes.
  4. Remove from heat and allow to cool.
  5. Strain and reduce by half.
  1. Make up the quenelles by cooking in salted water.
  2. Finish the sauce by heating the base, whisking in the butter. Check the seasoning.
  3. Arrange the quenelles and oat with the sauce. Garish with sprigs of dill.