Bird in Hand

Nest Egg Chardonnay 2018

Winner Top 100 Fuller Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Adelaide Hills, SA, 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 $79.00
  • Bird in Hand
    PO Box 163
    Woodside, SA
    Australia 5244
  • Dylan Lee, Winemaker
  • Phone (61) 4 19922701

Lifted and fresh. Grapefruit. Some oak poking through. A full blown style held together with nice acidity. Good length. Moderate body in this class. A good match with the dish. Lingering flavours. This wine got better in the glass.

Bright nose of citrus fruits and florals with struck match and notes of spiced wheat. Dry crisp acidity with grapefruit, citrus and green apple over a lightly nutty and flinty core. The oak brings palate tension and gives tightness to the finish. With food the green apple and new oak were enhanced giving the combination additional savory nuttyness and fruit purity.

Subtle savoury nose, light white peach and creamy lees notes, bright, fruit-focused palate with lovely texture, fine phenolic management and good length. Elegant. Works very well with the food, a lovely enhancement for both.

Pale lemon-straw. Cream, almond and citrus aromas. Tight, fine palate; very fresh acidity, prominent lees autolysis. Soft finish. With food: Wine becomes rather lean with the dish.

Pale straw, grapefruit and wood spice, crisp and long acidity with creamy and nutty complexity, the richness of the aioli somewhat overwhelms this delicate wine, the jamon adds depth.

Bright, very pale yellow gold with yellow rim. Intense yellow peach, cream and nutty oak notes. These follow on the palate with some racy acid and good length of stone fruit character. This is a more delicate Chardonnay, so the texture, flavour and saltiness overpower this wine.

White-peach, savoury with toasty and nutty oak, vibrant. Savoury and sweet fruit up front, slight donut, but oak and fruit phenolics add to line, moreish. Food: added slightly more moreishness, without altering the flavour profile.

The Fuller Bodied Dry White Wines were judged with

Potato, Jamon, Pumpkin aioli and Pinenuts

Presented by chef Marcell Kustos


  • 750g baby new potatoes, cut in quarters
  • Salt and pepper
  • 2 tbsp olive oil
For the garlic aïoli:
  • 2 large garlic cloves, peeled and crushed
  • 1 Tbsp dijon mustard
  • 1 large egg, plus 1 egg yolk
  • 100ml olive oil
  • 100ml pumpkin seed oil
  • 1 tbsp lemon juice
  • 75g Greek-style lactose-free yoghurt
  • ½ tsp Xanthan
  • Add 2 Tbsp hot water if the emulsion separates
For the pine nuts:
  • 30g olive oil
  • 40g pine nuts
  • ¼ tsp smoked paprika
  • Salt and black pepper
To Serve:
  • 200g Jamon Serrano, at room temperature, ~50g/person


  1. Roast the potatoes in the oven at 180 C for 25 min (or until golden and crispy)
  2. While roasting the potatoes, prepare the Aioli.
  3. Toast the pine nuts in olive oil until golden. Set aside in a bowl and mix with smoked paprika, salt and pepper.
  4. Plate a layer of Aioli, add potatoes, ribbons of Serrano ham and drizzle with pine nuts and paprika oil.