Bird in Hand

Nest Egg Chardonnay 2017

Winner Blue Gold 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

Complex, spicy wine. Some barrel complexity. Nutty, attractive. Rich and full palate. Quite a worked style but attractive. Nice match with the dish. Rich and full flavoured match.

Lifted lemon citrus zest and toast on the nose. The palate is dry with firm acidity and nutmeg spice, citrus pith, stone fruits and a hint of toast and butterscotch on the finish. The dish brings forward the sweet citrus fruit on this wine and the nuttiness plays with the nutmeg and spice in a complexing way that gives energy and length to the palate.

Very classic style with rich stone fruit and citrus, buttery notes and complementary oak. Consistent across the palate, good balance and a bright finish. A little overly polished but nicely done. Looks smart with the food but doesn’t experience a huge lift.

Pale lemon colour. Clean cream and almond-meal aromas over light lemony fruit. Clean fruit flavours, bright acidity, soft finish. With food: This is a pretty good combination although the wine seems a little angular with the jamon.

Pale straw, gun flint and white peach nose, sweet peach palate which is a touch sour on the finish, sweetness unbalanced with the dish.

Bright, pale yellow gold. Slight green flashes. Honey, lemon toasty. Lively acid, more honey and lemon drops on the palate. Soft mouthfeel. The wine was a little delicate for the meal.

Slightly dull. Nutty oak, melon and white-peach, some toastiness. SOP, melon, donut, thins out with phenolics adding to flavour. Food: fills out the palate and adds weight, still moreish.

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.