Giesen Group

Giesen Fuder Single Vineyard Clayvin Chardonnay 2015

Award
Winner Gold Fuller Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) , Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $69.99
  • Giesen Group
  • Nikolai St George, Chief Winemaker
    Kyle Skene, Proprietor
  • E: nikolai.stgeorge@giesengroup.co.nz
    T: (64) 3 3446270
    M: (64) 3 021 515 3
  • 46b Halwyn Drive
    Sockburn
    Christchurch, Select One
    New Zealand 8041

Layered, smoky flinty reduction with a softer powdery floral note. The palate has a zingy acid line, quite a tight finish despite being full-bodied. Very young, a bit unforgivingly zesty at this stage but it should open up in time. Long, mouth-watering, dry. This improves with the dish and gains more breadth and generosity. Nonetheless, it is a tight, elegant and linear style.

Deep straw hue. Toasty slightly developed nose of buttered toast and ripe peach. Big and rich with generous peach and buttery notes. Falls away slightly toward the finish. When paired with the duck the wine appeared sour-edged and the oak overly apparent.

A forward nose with ripe fruit and some volatile notes showing through. Quite a broad style with a lack of freshness on the finish. Some volatile notes accentuated by the dish

Reductive thiol aromas dominate the wine. The palate is rich and rounded with good intensity. The acid is well balanced running the length of the palate. The pairing did not work well. The dish promoting the reductive undertones of the wine. Though the good acidity contained the oily duck texture well.

Big and bold, toasty oak, interwoven with great acidity and freshness, full bodied style, stone fruit and melon, finishing with some lovely juicy grapefruit characteristics

Bright mid-yellow gold. Nutty, gun flint, vanilla bean ice cream. This all follows onto the palate, which is silky and finishes with lots of fruit, nutmeg and cashew nut flavours. This match is pretty good but it exacerbates some more musty aromas.

Deeply coloured/golden. Malo dominant nose and palate. Some good oak integration and still retains an tight acid line which helps. Just a little too toasty, Malo and stewed. With Food ? actually this works. Malo and suppressed oak is assisted with food. Still malo but does not feel broad or out of balance.

The Fuller Bodied Dry White Wines were judged with

Duck Breast with pumpkin valute, green apple and granola

Presented by chef Marcell Kustos

Ingredients

Pumpkin

  • 500 g butternut squash
  • 300 ml chicken stock
  • 100 g butter
  • 100 g parmesan, grated
  • 0.5 Tbsp truffle oil
  • salt
  • pepper
Poached apples
  • 5 pc Granny Smith apples, peeled and cored
  • 80 g sugar
  • 420 ml water
  • Granola
  • 200g granola
  • excess duck fat
Jus
  • 100 ml soy sauce
  • 100 ml lime/lemon
  • 100 ml apple cooking liquid
Duck
  • 4 pc Duck breast, 56 degree C (sous-vide)

Method

  1. In a medium pot, melt butter, add squash and stock and cook until soft.
  2. In a blender, puree the squash mixture with the rest of the ingredients.
  3. Set aside.
  4. In a small sauce pan, cook apples in water and sugar until soft.
  5. Reserve the cooking liquid.
  6. In a frying pan, fry duck breasts starting skin-side down on low heat for 5 minutes.
  7. Flip the duck and fry for more 1 minutes.
  8. Remove duck breasts and toast granola in the remaining duck fat.
  9. In a frying pan, cook down to half the mixture of soy sauce, lime and apple cooking liquid.
  10. Place duck breast and glaze before serving.
  11. Plate the ingredients.