Saint Clair Family Estate

Delta Hatter's Hill Chardonnay 2018

Award
Winner Blue Gold Fuller Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Marlborough, 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 $25.08
Buy This Wine
  • Saint Clair Family Estate
    30-32 Liverpool Street
    Riverlands Estate
    RD4, Blenheim
    New Zealand 7274
  • Kate McDermid, Marketing Assistant
  • Phone (64) 27 3418018

“Complex, attractive nose. Ripe fruit with complexity. Ripe fruits also come through on the palate. Lacks some freshness and drive. Lacking some intensity and acidity with the dish”

“Ripe stone fruits and baking spice on the nose. The palate is dry and textural with creamed peaches and savory yeasty oak and nutmeg spice. A generous round palate of fruit supported generous oak flavours. With food the wine’s bright peach and spice elements are draw forward and the salty jamon gives a savory balance to the savory yeast note the palate becomes creamier and more harmonious. Wonderful pairing!”

“Quite a rich nose with lots of citrus, bran biscuit and nuts, a hint of white flowers too, silky palate, elegant and fresh, fairly straightforward style but well judged. Sits nicely alongside the food, though compatible rather than singing with it.”

“Pale lemon-straw. Vanilla oak and creamy lees. Fresh lemony flavours, clean acidity, soft finish. With food: Good combination – savoury elements of the wine go well with the pine nuts and the aioli. Fruit goes well with the ham.”

“Pale straw, pineapple nose with tropical fruit, soft and sweet fruited palate, the dish adds depth and complexity and creaminess with the garlic aioli. ”

“Mid yellow straw, with golden edges. Apricot and hints of blossom. Zesty acid with a rich mouth coating texture and some lemon zest. Dish was a little too strong for this more delicate style.”

“More mineral-like, wet stone and white-peach, slight bacony and savoury, nutty oak. Minerally with melon and citrus flavours, dusty oak and chalky phenolics add to length. Food: zingy with more enhanced flavours, moreishness, slightly unbalanced acidity.”

The Fuller Bodied Dry White Wines were judged with

Potato, Jamon, Pumpkin aioli and Pinenuts

Presented by chef Marcell Kustos

Ingredients

  • 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

Method

  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.