Alkoomi Wines

Alkoomi Victrix 2017

Winner Blue Gold Fuller Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Frankland River, Great Southern, WA, Australia
Country of Origin
Alcohol Content
12.0% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $40.00
  • Alkoomi Wines
    1141 Wingebellup Road
    Frankland River, Western Australia
    Australia 6396
  • Chris Coffey, Export Coordinator
  • Phone (61) 08 98552229

A tight, salty, lemony style here, plenty of drive and palate weight and a tight, linear and pithy finish. With the dish, the wine holds its own, remaining fresh and pithy.

Pristine white peach and lemon sherbet aromas. Big, round and mouth-filling but lacking somewhat in fruit expression in the mid-palate. The wine?s acidity appears more sour-edged when paired with the duck.

Fresh fruit, attractive nose. Some wood poking through. Nice wine, very well made with some lovely freshness and lingering flavours. A moderate match with the dish.

Restrained lemon blossom and grapefruit aromas. The palate is mid weight, lacks intensity, flinty acidity and a chewy finish. The pairing works well together. The fresh citrus blossom aromas and flavours of the wine being promoted by the truffle oil. The granola texture and duck oil texture is contained by the wines acidity.

Juicy acidity, bright and fresh, hint of lemon, with a hint of oak, integrating well with the fruit. Nice and juicy finish, cleansing and fresh

Yellow straw. Lemon curd and buttery toffee hints. Rich apple and citrus, lovely fresh palate, medium length. The wine looks tart with this dish.

Milk. Arrowroot and yeasty nose. Promises a lot with apples fruit underneath that aroma. Palate is acid driven and has some great flavours hanging off that. Tastes all at once citrus clean, yeasty, grilled meat and vanilla. Very good. With Food ? great. When acid line, tannin drive and proper roasty characters come together this really helps elevate the food and leave a great flavour impression in the mouth. Very good.

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.