The 2016 vintage began with below-average winter rainfall, followed by a warm and dry spring, which enhanced flowering and set to provide average to above-average yield potential. Low disease pressure was maintained by one of the hottest Decembers on record, though temperatures cooled down in the New Year and rainfall around version in late January/early February brought relief to our early-ripening varieties in the Adelaide Hills, resulting in excellent conditions for natural acid retention and clean fruit. This was followed by further rainfall in early March, which eased the stress on the late-ripening varieties, allowing them to mature towards a predicted earlier harvest due to an early Easter.

A bouquet of delicate white flowers and aromatic citrus blossom leadsto zesty lemon and grapefruit, with slatey mineral notes.

The palate is powerful with lively lime, mandarin and lemon sherbet, and a great mid-palate drive of fine acidity and mineralogy, finishing long, pure and dry.

Pale straw with lime green hues.

ROCK LOBSTER WITH FINE ASPARAGUS, WILD GREENS AND CITRUS | While chardonnay and lobster is a match made in heaven, a zesty Eden Valley riesling will cut through the creaminess of the butter sauce and compliment the flavours of the asparagus, finger lime and capers.

***Ingredients***:

- 2 small green lobster tails – approx 300g each
- 1 teaspoon Agrumato olive oil (Cornucopia brand)
- 1 bunch fine asparagus – trimmed to 6cm tips only
- 1 tablespoon butter
- 2 teaspoons lobster oil (Ferguson brand)
- Pinch of caper seasoning (Kolophon brand)

***Butter sauce***:

- 1 finger lime – grains separated
- 1 teaspoon baby salted capers – rinsed (Kolophon brand)
- Selection of wild greens (see below)
- Selection of herb flowers (see below)

***Method***:

1. Remove green tails from shells and place in a zip lock or vacuum bag. Add Agrumato oil and seal bag expelling as much air as possible (using a vacuum bag will ensure tail doesn’t curl and keeps shape). Refrigerate until required – no more than 12 hours.
2. Make sauce as below and keep warm (no hotter than 40°C) and wash greens and pat or spin dry in a salad dryer.
3. Steam lobster tails over boiling water in a colander or bamboo steamer for approximately 5 minutes or until the tail just sets. Remove from the heat and allow to cool at room temperature.
4. Place half the butter in a frying pan with ½ teaspoon lobster oil and sauté asparagus gently until just cooked. Add a teaspoon of lemon juice and sprinkle with caper salt. Remove asparagus from the pan and keep warm.
5. Wipe pan, add remaining butter and another ½ teaspoon lobster oil. Slice lobster into 1 ½ cm slices and cook gently for a couple of minutes to warm tail slices through without them becoming tough.
6. To serve arrange salad leaves on base of plates/bowls. Place a couple of lobster slices on each salad, top with asparagus spears and drizzle lightly with sauce.
7. Scatter with grains of finger limes, herb flowers and capers and finally place a few drops of lobster oil on each plate. Serve immediately while still warm.

***Wild herbs***:

- mix should include one example from each category:
– baby nasturtium leaves or watercress
– samphire, purslane or young pigface leaves
– roquette, baby dandelion or similar bitter greens
– chervil, young dill or parsley

***Herb flowers***:

– at least 3 of the following ensuring a good mix of colors:
– roquette
- kale or cabbage
- borage
- lemon thyme
- pigface

**Butter Sauce**

- 1 shallot – very finely chopped
- 60ml white wine
- 75ml fish stock
- ½ lemon – juice of
- 1 tablespoon Henschke Prue’s Verjus
- 40 ml cream
- ½ lime – zest only
- 60 g butter – small cubes

***Method***:

1. Place shallot, white wine, fish stock, verjus and citrus juice into a saucepan and reduce to a syrup.
2. Stir well and add the cream. Bring back to a simmer, add lime zest, remove from heat and whisk in butter, a little at a time until completely emulsified.
3. Strain and keep warm.

Fermented in tank and bottled post-vintage to preserve the delicate aromatic fruit characters.

Open, light and airy vine canopies allowed for good flavour, sugar, colour and mature tannins to develop at harvest, which was overall characterised by average yields but very high quality.