Pinnacle Drinks

Once & Well Margaret River Chardonnay 2018

Award
Winner Top 100 Medium Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Margaret River, WA, 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 $26.00
Buy This Wine
  • Pinnacle Drinks
    PO Box 142
    Tanunda, South Australia
    Australia 5352
  • Alissa Harding, Winemaking Administrator 08 8561 2235
  • Phone (61) 08 8561 2235

“Opens with intense aromas of grilled toast and nuts. Fresh and lively showing a creamy mid-palate texture supported by bright grapefruit acidity. Shows excellent length and persistence. When paired with the dish, new white floral notes were in the wine were brought to the fore.”

“Attractive nutty oak plus lemon juice and baked cream nuances. The palate is tight, savoury and citrusy. The food enhances the wine, and the match is excellent.”

“A biscuity toasty Chardonnay with citrus fruit. Elegant with finesse. Crisp and charming. An easy wine to like. A satisfactory match. The oak on this spikes somewhat in the presence of the rillette.”

“Burnt match on the nose through to the palate. Hints of gun flint and slight sulphides are quite dominant. A touch of oak and slight grip on the finish. Wine is better with this dish as it becomes more integrated.”

“Medium straw hint of green, funky solids ferment, lemon, grapefruit, roast nut, hint of ginger, medium bodied complex and textural creamy length. ”

“Restrained elegant style, grapefruit pith, with a hint of toasty oak.”

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.