Zilzie Wines

Zilzie Estate Viognier 2018

Winner Blue Gold Fuller Bodied Dry White Wines
Grape Varieties
Viognier (100%) Murray Darling, VIC, Australia
Country of Origin
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $12.00
  • Zilzie Wines
    PO Box 243
    544 Kulkyne Way
    Red Cliffs, Victoria
    Australia 3496
  • Courteney WIlls, Winemaker TA
  • Phone (61) 416 754382

Very lifted floral perfume, an oily palate with chalky grip and flavours of white tea, peach stones and chamomile. Not a particularly ripe nor elegant Viognier, this carries itself well with a sustained finish which echoes both the fruit and mineral flavours to the end.

Fragrant bouquet of white apricot and jasmine. Round and rich with a lovely unctuous mid-palate lending weight and textural interest. Finishes fresh and balanced. The weight of the dish was an ideal and very harmonious match with the weight of the wine ? the savoury notes of the duck intermingling with the fragrant floral notes of the wine.

Attractive fresh fruit on the nose. Clean, pure and varietal. A dryer style. Very clean and pure, perhaps lacking some concentration. The Viognier flavours linger with dish. No real synergy

Lifted ripe guava, fig and pear aromas. A soft rounded textural wine with good intensity and richness. The pairing works well. The powerful flavours of the wine being promoted by the truffe oil. The oily texture of the duck being contained by the wines acidity.

Aromas of apricot, and yellow peach, roundness on the palate, but a nice savoury finish, clean acid, in harmony with the fruit and oak

Pale yellow gold. Intense nose with white nectarine, butter menthol and kiwi fruit. Creamy slippery palate, with more buttery notes and apple fruits. Good length with a slight grip on the back palate. The match is reasonable but the wine phenolics still stand out.

Viognier - Really obvious melon/muscat aroma that overwhelms the wine. Structurally correct ? acid drive is fine but can?t get past the fruit profile that is too melony and broad to work. With Food ? same needs more acid to work but good example of Viognier.

The Fuller Bodied Dry White Wines were judged with

Duck Breast with pumpkin valute, green apple and granola

Presented by chef Marcell Kustos



  • 500 g butternut squash
  • 300 ml chicken stock
  • 100 g butter
  • 100 g parmesan, grated
  • 0.5 Tbsp truffle oil
  • salt
  • pepper
Poached apples
  • 5 pc Granny Smith apples, peeled and cored
  • 80 g sugar
  • 420 ml water
  • Granola
  • 200g granola
  • excess duck fat
  • 100 ml soy sauce
  • 100 ml lime/lemon
  • 100 ml apple cooking liquid
  • 4 pc Duck breast, 56 degree C (sous-vide)


  1. In a medium pot, melt butter, add squash and stock and cook until soft.
  2. In a blender, puree the squash mixture with the rest of the ingredients.
  3. Set aside.
  4. In a small sauce pan, cook apples in water and sugar until soft.
  5. Reserve the cooking liquid.
  6. In a frying pan, fry duck breasts starting skin-side down on low heat for 5 minutes.
  7. Flip the duck and fry for more 1 minutes.
  8. Remove duck breasts and toast granola in the remaining duck fat.
  9. In a frying pan, cook down to half the mixture of soy sauce, lime and apple cooking liquid.
  10. Place duck breast and glaze before serving.
  11. Plate the ingredients.