Capel Vale Winery

Capel Vale Black Label 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 $34.95

An aged cheddar nose, very mouth-filling palate with savoury, slightly reductive flavours and a tart lemony finish. Quite an austere full-bodied style. The palate is very drying with the dish, which detracts from positive interaction on the nose and front palate.

Lifted bouquet of white peach, with hints of buttered toast. Round and full with mealy, subtle cashew-nut complexity underpinned by great freshness -the lemony acidity carrying through to the finish. Lovely balance. The wine was mostly unchanged when paired with the duck although some of the white peach notes were accentuated.

Pale straw colour, less than many in the bracket. Complex, very attractive nose. Ripe fruit. Complex. Some good synergy here with the duck.

Lifted complex lemon curd, vanillin and baked apple pie aromas. Flinty tight refined wine, delicate and fresh in style. A pretty wine. The pairing seems to not promote much of the wine. The delicate characters of the wine are swamped by the richness of the dish and the truffle oil influence.

Sympathetic ,lovely use of oak, interlaced with juicy acidity, bright and fresh, grapefruit and white peach ,slightly al dente on the palate, savoury finish

Pale straw. Lovely apple blossom nose, with citrus rind. These delicate flavours persist onto the palate which is fresh and mouth watering. Good length of fruit. The wine is too acidic for this match.

Aroma is citrus driven with nice hint of malo, oak and something a little grubby for interest. Works well. Palate has great acid line and does a great job balancing citrus lime with oak and mealy artefact. Well made wine ? really nicely balanced. With food ? tightly wound acid helps here. Carries through to a nicely finished balanced experience. Satisfying.

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.