Capel Vale Winery

Capel Vale Black Label Chardonnay 2018

Winner Trophy 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 $49.95

Spicy, complex nose. Pepper. Interesting wine. Salivating and long with good lingering acidity. A fantastic match with the dish. Long and lingering synergy of flavours.

Shy nose of citrus and apricot. The palate has spiced stone fruits, cracked wheat, nutmeg and savory biscuit dough notes. The savory texture and firm acidity extends the palate without being weighed down by excessive oak use. This pairing is superb the fruit purity of the wine is enhanced by the salty jamon and the creamy potato and pumpkin aioli brings a soft savory creaminess to the oak profile delivering a balanced and harmonious mouthful.

Toasty oak, white peach and light lemon, quite an elegant, restrained style with nice texture and length, balanced and approachable. Works fine with the food but no significant lift for either.

Pale lemon-straw. Oyster-shell, pebble aromas over lemon fruit. Smooth, even palate; fine fruit, fresh acid and a hint of bitterness. With food: Good combination – the creaminess of the wine is good with the aioli. A touch of bitterness is ok with the ham and the potatoes.

Pale straw, oyster shell nose with notes of white peach, clean fresh palate of cashew nut and long acidity, with added creaminess and nutty flavours from the dish with the acidity of the wine cleansing the richness of the garlic aioli.

Pale yellow gold, slight green flashes on the edges. Delicate citrus, honey. More savoury overtones on the palate, with some creamy texture. Salt in food overpowers the wine.

Melon, nutty and toasty oak, creamy batonnage, white-peach – very appealing. Melon and citrus spice, creamy and nutty oak notes add to flavour line, moreish phenolics. Food: hasn’t drastically changed the flavour, still very moreish without filling the palate out.

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.

Warren Mason Memorial Trophy for Best Fuller Bodied Dry White Table Wine of Competition