Berton Vineyards

Winemakers Reserve Fiano 2019

Winner Gold Lighter Bodied Dry White Wines
Grape Varieties
Fiano (99%) Riverina, NSW, Australia
Country of Origin
Alcohol Content
11.3% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $14.00

Fresh zesty lemon lime aromas with verbena overtones. Fresh, crisp and lively with attractive freshness, yet modest length. The wine was unchanged when paired with the dish.

A rich, harmonious inviting aroma with soft fruits and gentle spice. A mild palate, gently lemony, with freshness and reserve. When paired with the food, the wine lacked mid-palate depth.

Soft yellow stone fruits on the nose, balanced acid. An easy drinking wine meant to be drunk young. Tagged along with the food and stood on its own.

Bright white pear and floral aromas with a lovely hint of citrus coming through. Hints of grapefruit and green apple come through on the palate. Subtle notes of hay and lemon are on the finish with great acidity and fruit balance. Works well with the dish as makes the wine brighter on the palate.

Pale straw green, slightly aromatic, lemony, flinty, grapefruit, hint of herb, tight citrusy light weight palate, crisp and refreshing.

Lovely and aromatic, tropical fruit leaping out of the glass, pineapple and lime fill the mouth, lean and precise, acid profile helps cut through the richness of the prawn.

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.