Heggies Vineyard Estate

Heggies Vineyard Estate Chardonnay 2016

Winner Gold Fuller Bodied Dry White Wines
Grape Varieties
Chardonnay Eden Valley, SA, Australia
Country of Origin
Alcohol Content
13.0% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $31.00
  • Heggies Vineyard Estate
    PO Box 10
    Angaston, SA
    Australia 5353
  • Kate McClure, Communications Manager
  • Phone (61) 8 0447742114

Broadly oxidative, mineral, red apple and slightly smoky aromas lead to a similarly broad, slightly oxidative, old-school palate. However, this lacks drive and elegance - letting the wine fall apart a bit on the end. With the dish, it comes across more mineral - an old world style.

Opens with white peach, grilled toast and freshly sliced lemon. Full and generous with a creamy texture, round body finishing with lemony acidity. The weight of the wine and duck dish were well matched, but the very strong grilled toast notes in the wine were heavily accentuated when paired with the duck.

Complex, attractive wine on the nose. Ripe fruit. Nutty and complex. Rich, full and attractive. The wine matches the duck dish well. A good synergy of flavours

Lifted complex thiol and lemon curd aromas. The palate is rounded and fleshy but focused and refined. A delicious wine. The pairing works well. The lemon curd is promoted by the truffle oil. The oily duck texture is contained by the wines acidity and focus. Well matched.

Touch sweet on the initial palate, bright and fresh, a leaner style, restrained even, but the wine really begins to shine with the introduction of food

Bright pale yellow gold. Mineral and citrus notes up front and melon aroma hints. Smoky mineral, flinty palate flavours, rich and creamy. Good persistence. Quite good pairing, the acid is highlighted in the wine but makes it refreshing for the match.

Aroma - Oak dominant with a peanut oil/camphor character dominating. Almost smoky?? Palate is grippy and slightly acrid on the finish. Not balanced of together. With Food ? smoky/hickory (oak flavour?) does not work.

The Fuller Bodied Dry White Wines were judged with

Duck Breast with pumpkin valute, green apple and granola

Presented by chef Marcell Kustos



  • 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
  • 100 ml soy sauce
  • 100 ml lime/lemon
  • 100 ml apple cooking liquid
  • 4 pc Duck breast, 56 degree C (sous-vide)


  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.