2021 Prue's Verjus
"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-green hue. Spicy aromas with fragrant grape blossom, citrus rind and stone fruit. The palate is fresh and juicy with spicy grape flavours, tangy apple and stone fruit, crisp acidity and a zesty finish.
- Grape variety breakdown
57% Graciano | 30% Muscat Blanc | 13% Semillon
The grapes are handpicked at veraison (onset of colouring in grapes) when they are starting to develop flavour but still have high acidity and sugars are only around 10%. After whole-bunch pressing the juice is 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 or 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.
- Cellaring potential
Refrigerate and use within 2 months after opening.
- Serving Temperature
Following good (average) winter rains, budburst was even and buds showed good fruitfulness. Frost damage was significant in mid-October and early November reducing the flowerheads in the later-bursting varieties. Otherwise spring was cloudy with good rains pre-flowering, followed by short bursts of hot weather in late November. Most flowering was early, occurring from mid-November onwards with Riesling showing the most consistent fruit set, however the later flowering varieties were impacted by heat at the end of November and showed some coulure/shatter in the bunches. Strong winds on 5 December 2020 damaged the canopies but the slightly battered crop remained disease free. January was dry with a burst of heat prior to a perfectly timed rain event at veraison in early February. The lead up to vintage was cool, cloudy and mostly dry with the white varieties showing balanced acidities and good aromatics.