Peter Lehmann Wines

Margaret Semillon 2012

Award
Winner Top 100 Medium Bodied Dry White Wines
Grape Varieties
Semillon (100%) Barossa Valley, SA, Australia
Country of Origin
Australia
Alcohol Content
11% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $35.00
Buy This Wine
  • Peter Lehmann Wines
    Para Road
    PO Box 315
    Tanunda, SA
    Australia 5352
  • Tim Dolan, Senior Winemaker
  • Phone (040) 0666 104

“Opens with a bouquet of lemon curd and grilled toast. Vibrant and complex with notable toasty aged complexity and excellent line and length. The toasty, aged complexity in the wine was brought to the fore when paired with the dish.”

“Strong ripe lime aromas. The palate is fabulously intense with a long core of ripe citrus flavours. I love the smoky vein that dances its way through the wine. While the wine does match the food well, the smokiness is a little intrusive.”

“Petrol aromas, beeswax and apple. Has a silky quality on the palate and is gentle on the palate. Balanced with brisk acidity. Has some layered complexity that keeps one entertained when drinking but would also shine with food. This wine ignored the rillette became a little bitter and carried on as a good wine. Drink with something else like a smoky ham.”

“Lovely cut hay aroma with hints of ripe citrus and green apple notes. Slight stone fruit and savoury flavours come through with excellent acid balance and length. A good match with this dish as the wine becomes more balanced.”

“Medium straw green, lemon, lemon flower, lanolin, wax, butter, toast, quite complex, medium bodied, good balance lively acidity and lovely toasty length.”

“Bright and fresh, lemon balm, toast and grilled citrus, bright, fresh juicy crunchy acidity, clean and fresh, great length, most refreshing, brilliant with the chicken rillettes.”

The Medium Bodied Dry White Wines were judged with

Chicken Rillette

Presented by chef Michael Manners

Ingredients

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

Method

  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.