Bird in Hand

Bird in Hand Chardonnay 2017

Winner Blue Gold Fuller Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Adelaide Hills, SA, Australia
Country of Origin
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $35.00
  • Bird in Hand
    PO Box 163
    Woodside, SA
    Australia 5244
  • Dylan Lee, Winemaker
  • Phone (61) 4 19922701

Reticent nose with a strong mineral imprint, leading to a firm, chalky palate with subtle citrus, saline, honey and popcorn flavours interlaced into each other. The dish allows some of the subtlety to come to the fore and reduces the firmness of the chalky flavours.

Aromas of grilled nuts and white peach. Full-bodied but lacking the vibrant acidity to carry the fruit. The lack of fruit expression and acidity in the wine were accentuated when paired with the duck

Lifted, complex wine. Some volatile notes with wood showing through. Quite dry on the palate. Similar with the dish

Lifted complex thiol flinty lemon curd and baked pastry aromas. The palate is rich and rounded, full and creamy, well balanced good acidity line and length. The pairing works ok. The wine has enough flavour intensity to balance the richness of the dish. The acid in the wine contains the oily duck texture.

Fuller bodied style, ripe yellow peach, stone fruit, interwoven with quality oak, with a dry crunchy acid finish

Pale straw. Intense nose. Freshly cut pineapple, and hints of lemon balm. Some honey aromas in the back drop. Rich ripe peaches and cream, with rounded texture, and great length. Truffle oil swamped the flavours in this match.

Natural Ferment slightly elevated VA ? nicely weighted though as fruit that is limey and blood orange still comes through nicely. Palate has a tight acid line with some very good complex flavours working together. Lime, oak, VA, yeastiness and linear acid/tannin. Very good wine. With Food ? really good. Strength of this wine is it?s lifted fruit that shines through on the finish and carries artefact and food flavours beautifully.

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.