Prue’s Verjus (non-alcoholic) 2019 – Products – Henschke
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2019 Prue’s Verjus (non-alcoholic)


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Eden Valley

"Verjus is a complex, pressed juice from unfermented grapes. This wonderful grapey condiment can be used as a replacement for citrus in drinks or vinegar in cooking." - Prue Henschke

Clear with a pale straw hue. Spicy, fragrant grape blossom, citrus rind and stone-fruit aromas. The palate is fresh and juicy with spicy grape flavours, tangy apple and stone-fruit, crisp acidity and a zesty finish.

Serving Suggestion Prue's Verjus Spritzer

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Product Information

Grape varieties
  • 53% Graciano
  • 27% Riesling
  • 20% Muscat Blanc
Technical Details
Bottle Size
The grapes are handpicked at veraison (onset of colouring in grapes) to reduce the cropload in our vineyards. This is a perfect time to make verjus because it is at the start of flavour development in the grape when the acids are still high and the sugars are around 10%. Whole-bunch pressing is the next process, the juice is then cold settled and sterile filtered into the bottle.
Verjus is a wonderful grapey condiment that can be used as a replacement for citrus in spritzers or used on salads, either straight from the bottle or as a vinaigrette. Verjus can also be used to deglaze the pan after cooking light meats such as chicken of veal, and for poaching fruits. Splash fresh fruit with Verjus in place of lemon juice to prevent discolouring. Graciano, riesling and muscat blanc have been blended to enhance the aromatic quality and food matching flavour of the Verjus. With bottle ageing, the colour and flavours intensify, just like a wine.
Serving Temperature
Cellaring potential
Refrigerate and use within 2 months after opening.
Download tasting notes
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Vintage Description

VintageĀ 2019 has shaped up to be a challenging one, with below-average yields but good quality level. The hand-picked fruit that arrived at the winery in the cool of the morning was clean, with good concentrated flavours. A dry winter, spring and summer with warmer than average temperatures in January and February lead to the advancement of maturity of all grape varieties in our regions and an early onset of vintage.