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Blackstone Paddock Limited Release Margaret River Chardonnay 2017

Winner Top 100 Fuller Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Margaret River, WA, 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 $14.99

Rich, full, layered nose with both fresh, crisp fruit notes and softer creamier aromas. The palate is broad, full and expansive, delivering apple flavours and a mildly grainy texture. With food, it does hold its own but doesn?t improve.

Subtle bouquet of freshly sliced lemon and white flowers. Crisp, clean and lively with subtle mealy complexity and cashew nut that builds to the finish. Elegant and refined. The wine remained unchanged when paired with the duck dish.

Attractive fresh looking colour. Nose similar. Complex and tightly wound up. Fresh fruit, attractive and with good persistence on the palate. Actually quite a nice match with the duck if you avoided the truffle component

Lifted citrus, grapefruit and apple blossom aromas. A well rounded mid palate, good flavour and texture. The fresh acidity and brightness of the wine shine through.The pairing worked well. The truffle oil lifting the citrus notes of the wine. The crisp acidity containing the oily texture of the duck.

Big and bold, crunchy, bright fresh acidity, quality oak, powerful mid palate, finishing with some lovely savoury/biscuity overtones .Long and lingering complexity on the palate

Pale yellow straw with green tints. Intense, white nectarine and kiwi fruit, layered with mineral notes. Great length of lime cordial and apple, mouth watering acid finish. The wine brings a freshness to the overall match.

Subdued, sulphur driven nose. Clipped short acid and hot palate. Comes across as one dimensional and slightly clumsy. With Food ? Clunky and lost when combined with food.

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.