Bird in Hand
Nest Egg Chardonnay 2017
- Award
- Winner Blue Gold Fuller Bodied Dry White Wines
- Grape Varieties
-
Chardonnay (100%) Adelaide Hills, SA, Australia
- Country of Origin
- Australia
- 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
- Dylan Lee, Winemaker
- Phone (61) 4 19922701
Bree Boskov, First Term Panellist 2020 Competition
“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.”
Emma Jenkins, First Term Panellist 2020 Competition
“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.”
Martin Williams, Fifth Term Panellist 2020 Competition
“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.”
Bryan Currie, Second Term Panellist 2020 Competition
“Pale straw, gun flint and white peach nose, sweet peach palate which is a touch sour on the finish, sweetness unbalanced with the dish.”
Susan Bastian, Sixth Term Panellist 2020 Competition
“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.”
Mike de Garis, Third Term Panellist 2020 Competition
“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
Ingredients
- 750g baby new potatoes, cut in quarters
- Salt and pepper
- 2 tbsp olive oil
- 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
- 30g olive oil
- 40g pine nuts
- ¼ tsp smoked paprika
- Salt and black pepper
- 200g Jamon Serrano, at room temperature, ~50g/person
Method
- Roast the potatoes in the oven at 180 C for 25 min (or until golden and crispy)
- While roasting the potatoes, prepare the Aioli.
- Toast the pine nuts in olive oil until golden. Set aside in a bowl and mix with smoked paprika, salt and pepper.
- Plate a layer of Aioli, add potatoes, ribbons of Serrano ham and drizzle with pine nuts and paprika oil.
Warren Gibson, Second Term Chairman of Judges, Twelfth Term Panellist 2020 Competition
“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.”