Penny's Hill Estate

Penny's Hill 'The Minimalist' Chardonnay 2018

Winner Top 100 Medium Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Piccadilly Valley, 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 $35.00

Aromas of cashew nut aromas and white peach are echoed on the palate. Lively and fresh on the palate with excellent intensity displaying great line and length. The dish brought out the white peach notes in the wine.

Gorgeous, ethereal oatmeal and baked biscuit nuances plus bright, white peach fruit. The palate is fabulously detailed and precise with subtle savoury nuances surrounding a core of lemony fruit. Simply perfect with the food.

Tangerine and grapefruit. Very intense and concentrated. This wine is fine. It is a wine to age for at least 5 years. A wine worth paying corkage for when taking to a restaurant. A happy couple with the rillette.

Big creamy ripe tropical fruit and integrated oak nose. Lovely stone fruit and yeast lees integration on the palate with a long acid backbone. A good match as the acid is pulled into check and the tropical fruit shines.

Medium straw, melon, roast nut, lemon, honey, spice, medium weight, creamy palate.

White peach and stone fruit, pineapple and dry roasted nuts, grapefruit pith, nice struck match sulphide notes.

The Medium Bodied Dry White Wines were judged with

Chicken Rillette

Presented by chef Michael Manners


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


  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.

Kemeny's Perpetual Trophy for Best Value Dry White Table Wine of Competition