Coward & Black Vineyards

Chardonnay 2018

Winner Blue Gold Fuller Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Wilyabrup, Margaret River, WA, Australia
Country of Origin
Alcohol Content
13.8% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $34.95

Lighter colour than some in the bracket. Grapefruit. Attractive. Rich and full palate. Long and savoury. A good match with the dish but not the best in the bracket.

Shy nose of sweet florals and woodsy notes. The palate is rich and weighty with ripe stone fruit and melon notes, peach yoghurt and oaky baking spice firmness. The salty dish brings the wines sweet fruits forward and gives an expansive openness to the palate, The acidity cleanses the palate and the oak leaves a lingering spice note, A lovely pairing.

Lots of ripe stone fruit and sweet citrus notes, some butter and roasted nuts too, palate is fruity with some creamy malo elements but overall a bit lean, and the acid looks pinched on the finish. A little clumsy. Acid continues to look pinched with the food match too.

Pale lemon-straw. Restrained, clean nose. Hints of lemon, vanilla and fresh herbs. Bright, zesty palate. Lemon-lime flavours, vibrant lemon-drop acidity. With food: The lemony acidity in the wine is a bit too edgy for this dish and is probably too strident for most food combinations.

Pale straw, tropical fruit punch nose, vanillin oak palate, sweet and sour finish.

Pale to mid yellow straw with slight green flashes. Intense nose with stone fruit, lime juices and desiccated coconut. Mouth-watering acid, lime juice and coconut notes and long finish. This was a very pleasant match that finished quiet refreshing.

Sweet creamy batonnage, nutty and toasty oak, white-peach and melon. Melon, white-peach with creamy and dusty oak notes, chalky phenolics add to length, moreish, slightly drying. Food: has given more palate appeal and flavour line, moreish.

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.