Two Rivers Wines

Vigneron's Reserve Chardonnay 2017

Winner Top 100 Medium Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Hunter Valley, NSW, Australia
Country of Origin
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $26.00
  • Two Rivers Wines
    2 Yarrawa Road
    Denman, NSW
    Australia 2328
  • Linda Keeping, Manager
  • Phone (61) 2 265472556

Brighter style, w-peach & melon, toasty oak, spice, slight barrel ferment?, savoury. Has flesh and carry, melon & dusty oak, acidity slight edgy, moreish. Food : neither enhances nor detracts.

An ambitious Chardonnay with distinctive oak notes mixed with pear and peach and a creamy texture that seems tighter and fresher with the food.

Pale lemon. Creamy, quince/pear and almond aromas. Subtle vanilla oak on nose and palate. Bright fruit, even texture, clean acid and dry, structured finish. Food: quite good combination although firm phenolics in wine don?t marry so well with the dish.

Big oaky nose with slight tropical fruit and a hint of burnt match on the palate. Lovely texture of flavour and oak with balanced acid on the finish. A great match with this wine as the oak becomes more integrated and the fruit lifted.

Light yellow. Oaky nutty apple. Med-bodied, nutty biscuit apple, straightforward. Dry simple biscuit oaky finish. Wine overpowered the dish, pointing up the tomato strongly to the exclusion of anything else.

Exceptional straw green colour. Complex nose with struck match, melon and fig notes. Beautifully balanced palate with excellent length of flavour, sensitive use of oak and complex winemaking influences. a complex savoury wine that is a great match to 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.