Howard Park Wines

Marchand & Burch Mount Barker Chardonnay 2018

Winner Blue Gold Medium Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Mount Barker, Great Southern, WA, Australia
Country of Origin
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $78.00

Overt toasty, cashew nut aromas with hints of white peach. The palate is round and fresh with subtle toasty complexity showing excellent freshness and vibrancy. The dish brought out more lemon notes in the wine.

Rich and intense with baked apple, cinnamon and honey tones. Delicious lemon curd flavours. The wine pairs perfectly with the food due to its balance and intensity of flavour.

Toasty biscuity with lemon on the palate. Brisk acidity and oak. The rillette bring out the oak and the alcohol when these elements need hiding more than attention.

Big ripe tropical nose with well integrated oak. Good fruit, acid balance with hints of honeysuckle and orange blossom coming through on the palate. Wine appears more creamy with this dish. A good match.

Medium straw, dusty cinnamon, spice, vanilla, toast, lemon, medium bodied, creamy with lively acidity.

Aromas of peach and stone fruit, toasted hazelnuts, grapefruit and pomelo, lick of sweet vanillan oak.

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.