Jacob's Creek

Jacob's Creek Lyndale Chardonnay 2018

Winner Trophy Medium Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Adelaide Hills, SA, Australia
Country of Origin
Alcohol Content
13.1% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $50.00
  • Jacob's Creek
    PO Box 943
    Rowland Flat, SA
    Australia 5352
  • Susan Newcombe, Wine Show Coordinator
  • Phone (61) 08 85213128

Overt aromas of grilled hazelnuts, toast and vanilla. Fresh, crisp and lively with attractive grilled nut complexity underpinned by a thread of grapefruit acidity. The overt toasty notes in the wine dominated when paired with the dish.

Strong creamy oak and ripe stone fruit aromas. The palate is fabulously intense with ripe grapefruit flavours. Excellent length and drive. The wine is the most perfect partner to the food, having exactly the right amount of richness and freshness.

Appealing toasty reduction with green plums and yellow apples. Long and far reaching on the palate with intense aromas and a long lingering toasty finish. A great wine. The oak interferes with the rillette somewhat. This wine needs a stronger flavoured partner.

Ripe tropical fruit with an oaky nose. Oak dominates the palate. Slight yeast lees with hints of butter on the palate. Bit of an oak grip on the finish. Oak still dominates the wine with this dish.

Medium straw green, complex, toasty, roast nut, lemon, buttermilk, cinnamon, faint solids, medium weight crisp lively yet creamy palate with good texture and length.

Struck match, sulphides on the nose. Grapefruit, pomelo notes, with ripe melon and white peach, juicy acidity. Long and lingering.

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.

Joy Lake Memorial Championship Perpetual Trophy for Best Wine of Competition

The Wine Society (Australia) Perpetual Trophy for Best White Table Wine of Competition

Schenker Australia Pty Ltd Perpetual Trophy for Best Medium Bodied Dry White Table Wine of Competition