For the past 22 years, our White Wine of the Year Reservation has been the best way to enjoy the year’s finest white at the very best price. Find out the history, region and other details of this year’s winner – Zonte’s Footstep Doctoressa di Lago Adelaide Hills Pinot Grigio 2018.
Beating over 200 outstanding whites from Australia and New Zealand’s finest regions, this exceptional wine won over our tasting judges with its modern, elegant and sophisticated flavours. It’s a bit like biting into a fresh Nashi pear, the palate is crisp and fine yet surprisingly soft considering the zingy and tight finish.
Crafted by award-winning winemaker Brad Rey
“The phenolic crunch in this Pinot Grigio makes it a wonderful food wine, while the lively Nashi pear and fresh almond flavours make it a delicious all-rounder.”
A Canadian by birth, Brad fell in love with wine while working in Canada’s first privately owned fine wine shop. After working vintages in North America, he moved to Australia and studied Wine Science at Charles Sturt University. In 2003, Brad launched Zonte’s Footstep and under his leadership the winery has won hundreds of wine show awards.
Behind the Scenes
Watch Brad talk about Zonte’s Footstep, the beauty of the Adelaide Hills and get the first hand experience of the winning wine in our video from our visit to the winery.
From legendary winery Zonte’s Footstep
Established in 2003, Zonte’s Footstep is now considered one of South Australia’s most highly regarded wineries. Their cellar door in McLaren Vale is a must-visit for food and wine lovers, while their vineyards in iconic regions like the Adelaide Hills, McLaren Vale and Langhorne Creek provide them with premium grapes that they craft into award-winning wines like this stunning Pinot Grigio.
Zonte’s Footstep’s hand-tended vineyard in the Woodside sub-region of the Adelaide Hills was planted by legendary wine industry figure, Karl Seppelt. It’s proving to be an ideal place to grow Pinot Grigio, as the vineyard’s elevated aspect and cool climate mirror the conditions found in the grape’s native home of northern Italy. It really is the perfect place to grow Pinot Grigio, as this elegant wine shows.
The rise of Pinot Grigio
Pinot Grigio has been grown throughout North East Italy for hundred of years, and although it was first introduced to Australia in 1832, it wasn’t until the late 1990s that plantings in Australia really took off. Each year since it’s grown in popularity, as winelovers and critics fall under its spell.
Pinot Grigio strikes a nice balance between the richness of Chardonnay, and the zesty freshness of Sauvignon Blanc, as this one from Zonte’s Footstep shows.
Zonte’s Footstep Doctoressa di Lago Adelaide Hills Pinot Grigio 2018 palate is a bit like biting into a fresh Nashi pear, the palate is crisp and fine yet surprisingly soft considering the zingy and tight finish. A delicious spice quality adds another layer of interest.
Food friendly wine
Pinot Grigio is such incredibly versatile foods wine that matches everything from seafood and chicken to spicy Asian and Mediterranean cuisine.
Christine’s food match is stuffed red capsicums as “it’s just delightful with this classic Mediterranean dish”. Brad’s food match for this stunning white is garlic butter and parsley trout as “the zingy and tight finish of the wine is an excellent pair with this tasty fish!”
Stuffed Red Capsicums
1⁄4 cup olive oil
1 large onion, finely diced
2 cloves minced garlic
500g veal and pork mince
2 cans of crushed tomatoes
1 tbsp oregano
1 cinnamon quill
3⁄4 cup white rice
500ml chicken stock
1⁄2 cup grated Parmesan
1. Preheat oven to 180°C.
2. Heat oil in a frypan and sauté the onion and garlic.
3. Fry mince until it’s browned and then add the tomatoes, oregano and cinnamon.
4. Simmer for 5 mins and then add the rice and simmer for a further 15 mins.
5. Cut the capsicums in half lengthways and remove the seeds then place in a baking dish.
6. Fill each capsicum with the meat and rice and then pour in the stock and cover with foil and bake for 75 mins.
7. Remove from oven and sprinkle with Parmesan and then return to oven or place under grill to melt.
8. Serve with fresh rocket and a glass of Zonte’s Footstep Pinot Grigio.
Garlic Butter and Parsley Trout in Foil Recipe
450 grams trout filet, skin removed
2 tablespoons butter
1/2 a lemon
2 cloves garlic, chopped up
Salt and pepper to taste
1. Preheat oven to 180°C.
2. Spray a sheet of aluminum foil with cooking spray and put the trout in the centre.
3. Melt butter and mix in the chopped garlic, then pour over the fish.
4. Squeeze fresh lemon and salt and pepper to taste on the trout.
5. Top with fresh parsley.
6. Fold up the foil over the trout, covering completely and place directly on an oven rack.
7. Cook for 15-20 minutes.
8. Remove from foil and add more fresh parsley to serve.