Clairault Streicker Wines

Clairault Margaret River Sauvignon Blanc Semillon 2019

Winner Blue Gold Medium Bodied Dry White Wines
Grape Varieties
Sauvignon Blanc (69%) Margaret River, WA, Australia
Semillon (31%) Margaret River, WA, Australia
Country of Origin
Alcohol Content
12.7% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $22.00

Opens with overt grassy passionfruit aromas. Fresh, crisp and clean with vibrant passionfruit intensity and a long persistent finish. The dish brought out more of the herbaceous, grassy elements in the wine.

Richly flavoured with snow pea, guava and tropical fruit aromas. Succulent lemon and white peach flavours. The wine goes very well with the food due to its energy and succulent fruit.

Grassy, green apple, a hint of pine needle. Medium bodied with bracing acidity. Some grip from the phenolics. Good concentration and intensity. Causes some bitterness to come out when paired with the rillette.

Big clean, ripe, green herbal notes with lovely gooseberry flavours. Hints of citrus and orange blossom on the palate with bright acidity. Both fresh and refreshing. A good match as the greens still come through of the wine and the acid allows the palate to keep on going.

Pale straw, passionfruit, tropical, lemon, grapefruit, faint herb, medium bodied, relatively lively, the wine didn’t go so well with the richness of the rillette.

Herbaceous, green and grassy, snow pea tendrils, juicy and bright acidity, refreshing and light.

The Medium Bodied Dry White Wines were judged with

Chicken Rillette

Presented by chef Michael Manners


Poached Chicken:

  • No.15 Chicken
  • 2 Tbsp Oil
  • 2 Tbsp Thyme - fresh
  • 2 Tbsp Tarragon - fresh
  • 4 Bay Leaves
  • 2 carrots - chopped
  • 2 celery stalks – chopped
  • 2 onions – diced
  • 6 cloves garlic
  • 250mL White Wine
  • 1.5L Chicken Stock
Chicken Rillettes:
  • 250g Butter
  • 300g eschallots - chopped
  • 3 Tbsp Tarragon – fresh
  • 1 Tbsp Thyme – fresh
  • 2 Tbsp Chives - fresh
  • Parsley


  1. Combine the oil, thyme, tarragon, 2 of the bay leaves. Rub all over the chicken, well seasoned with salt and pepper. Cover and chill overnight.
  2. Preheat the oven to 150 deg C.
  3. In a large pot, add oil and brown chicken all over. Add vegetables and garlic, colour. Add herbs and wine, allow to reduce by at least 7/8’s. Add stock to at least half way up the chicken. Cover and bring to the boil, place in oven.
  4. Cook for about an hour, turning once.
  5. Remove the chicken from the stock and cool. Strain the stock and reduce to about 700mL.Remove skin and bones from the chicken flesh and cut into bite size pieces and reserve.
  6. Melt 100g butter, add eschallots and cook until tender
  7. Add chicken and remaining butter, tarragon, thyme and the reduced stock.
  8. Simmer until chicken is tender and stock is reduced but save the liquid remains. Check seasoning and cool. Add parsley and chives. Pack into pots or plastic containers. Cover well.
  9. Use within 5 days or freeze.
  10. Serve with French Baguettes and pickles.