Brancott Estate

Brancott Estate Letter Series O Chardonnay 2017

Winner Trophy Fuller Bodied Dry White Wines
Grape Varieties
Chardonnay Marlborough
Country of Origin
New Zealand
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $27.99
  • Brancott Estate
    150 Church Road
    Taradale, Napier
    New Zealand 4112
  • Anita Anderson, Brand Sites Administrator

Tight, intensely flinty nose with a core of ripe citrus. The palate is also a bit reduced, though there is a lot of intensity and a long, saline, apple/citrus line with cashew flavours. Powerful stuff, but on the heavy-handed side. This overpowers the dish but the wine is no lesser for it.

Intense bouquet of pop-corn, struck-match, charred wood and toast. Rich and full bodied with excellent power and concentration and generous oak-derived flavour and complexity. A richly oaked, full bodied style. The richness of the wine proved to be a good match with the rich flavours of the duck dish. Although the oaky notes were accentuated they added complexity and harmony to the overall experience.

Very complex nose. Attractive meld of grapefruit notes and some struck-match like complexity. A big wine with. Loads of flavour and a lingering finish. Grapefruit comes through strongly on their palate. An excellent wine that works well with the dish

A reductive thiol driven style, with citrus undertones. The palate is complex, rich and rounded finishing with focused and refined acidity. Perhaps a little too dominated by the reductive undertones at this stage. The pairing promotes the reductive undertones of the wine. Not great.

Smoky oak, some biscuit, hot buttered toast on the nose. Lots of complexity on the palate, lees and quality oak, a powerful and long finish

Pale-mid yellow gold. Intense nuts and toast, lemon scented gum. Rich ripe fruits and honey. Great length of honeyed nuts and highly layered flavour complexity. Good balance of richness and flavour.

Big colour. Terrific nose. Fruit is toasty melon but some very well handled struck match and whiff of VA/Natural ferment is enticing. It?s a strong aroma too ? very lifted, forward and complete. Palate delivers. Strongly flavoured again with a tight line letting looser flavours and sensations carry through. A powerhouse of a wine. Benchmark Chardonnay. With Food ? sensational. Intergrated but powerful enough to remain the hero 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.