Brancott Estate

Brancott Estate Letter Series O Chardonnay 2018

Winner Gold Fuller Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $26.49
  • Brancott Estate
    150 Church Road
    Taradale, Napier
    New Zealand 4112
  • Anita Anderson, Brand Sites Administrator

Juicy nose. Ripe fruit. Some tropical fruits. 2nd look shows some nice complexity and good use of oak. Long, persistent and fresh palate. A bigger style. Slightly older school but in a good way. A moderate match with the dish.

Developed rich toasty nose. Palate is dry and weighty with savory yeast, baking spice and smoky lees notes with dried stone fruits. The bitterness of the rich oak and dried fruit is accentuated with salty rich jamon and aioli in this dish.

Lemon curd and ripe tree fruit, plenty of American oak but good integration, citrus-rich palate with good balance but fades a little too quickly on the finish. Worked well with the food, the robust flavours of the dish extending the palate of the wine.

Pale lemon-straw. Coconut oak and restrained peachy fruit. Coconut oak on palate. With food: Coconut, coconut, coconut. Oh, and coconut.

Pale straw, nutty with white peach fruit and spice, cashew nut palate which is soft and long, excellent length the dish adding complexity, saltiness and depth.

Mid yellow straw. Intense, honey moldy and kerosene notes. Rich creamy palate, with more kerosene and toast on the palate. Pine nut flavour was exacerbated.

Slightly brassy hues. Riper style with dusty oak, toasty, strange floral/citrus notes. Sweet up front, has flavour, which belies the nose, chalky phenolics make the finish slightly bitter. Food: covered the bitterness, but made the phenolics more noticeable.

The Fuller Bodied Dry White Wines were judged with

Potato, Jamon, Pumpkin aioli and Pinenuts

Presented by chef Marcell Kustos


  • 750g baby new potatoes, cut in quarters
  • Salt and pepper
  • 2 tbsp olive oil
For the garlic aïoli:
  • 2 large garlic cloves, peeled and crushed
  • 1 Tbsp dijon mustard
  • 1 large egg, plus 1 egg yolk
  • 100ml olive oil
  • 100ml pumpkin seed oil
  • 1 tbsp lemon juice
  • 75g Greek-style lactose-free yoghurt
  • ½ tsp Xanthan
  • Add 2 Tbsp hot water if the emulsion separates
For the pine nuts:
  • 30g olive oil
  • 40g pine nuts
  • ¼ tsp smoked paprika
  • Salt and black pepper
To Serve:
  • 200g Jamon Serrano, at room temperature, ~50g/person


  1. Roast the potatoes in the oven at 180 C for 25 min (or until golden and crispy)
  2. While roasting the potatoes, prepare the Aioli.
  3. Toast the pine nuts in olive oil until golden. Set aside in a bowl and mix with smoked paprika, salt and pepper.
  4. Plate a layer of Aioli, add potatoes, ribbons of Serrano ham and drizzle with pine nuts and paprika oil.