Delegat Limited

Delegat Crownthorpe Terraces Chardonnay 2018

Winner Gold Medium Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Crownthorpe Terraces, Hawkes Bay, New Zealand
Country of Origin
New Zealand
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $19.99
  • Delegat Limited
    PO Box 91 681
    Victoria Street West
    Auckland, Auckland
    New Zealand 1142
  • Michael Ivicevich, General Manager Group Operations Viti & Winemaking
  • Phone (64) 9 460460

Opens with aromas of grilled nuts and nectarine. Fresh and fruit driven with crisp acidity leading to a long persistent finish. The ripe nectarine notes in the wine are accentuated by the dish.

Fruity and heady. Ripe peach aromatics and a little spice. The palate is full and creamy with nuances of baked cream and honey. The wine works well with the food due to its intensity of flavour and palate softness.

Toasty oak over ripe yellow stone fruits with sometimes exotic pineapple fruit. Mouth-watering acidity. I would imagine this is a pleasing wine to many. A little too exotic for the relatively delicate rillette.

Lovely bright floral, slightly honeysuckle fruit with bright fine spicey notes on the palate. Slight yeastiness comes through on the finish. A good match as the yeastiness and dish balance out nicely.

Medium to deep straw, nutty, melon, straw, waxy, medium bodied, nutty vanilla oak.

A more rich, ripe style of wine, peaches and melons, generous and round on the palate, with and underlying line of cleansing acidity.

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.