Robert Oatley Vineyards

Robert Oatley Finisterre Margaret River Chardonnay 2017

Award
Winner Top 100 Medium Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Mudgee, Margaret River, WA, Australia
Country of Origin
Australia
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $36.95
  • Robert Oatley Vineyards
    845 Henry Lawson Drive
    Mudgee, NSW
    Australia 2850
  • Rob Merrick, Senior Winemaker
  • Phone (61) 41789 703

Bouquet of cedar, toast and vanillin unfolds to reveal a vibrant palate with pink grapefruit notes, creamy cashew nut complexity underpinned by vibrant citrus acidity. The dish enhanced the wine bringing out an extra dimension of savoury complexity.

Baked apple and ripe lime aromas. The palate is flavoursome, long, intense and balanced with a ripe grapefruit core. Excellent balance and drive. The wine goes beautifully with the food.

Oak and young pineapple. An ambitiously made wine that needs time for the oak to integrate, however fine oak is used, which makes this wine approachable now. For oaked Chardonnay lovers. Delicious with the rillette. This pairing extended the flavours in both the wine and the food. A sum better than its parts.

Lovely tropical fruit with slightly creamy yeasty integrated oak coming through. Hints of gun flint with a lovely minerality on the finish. Very fine acid balance. A great match with this dish as the wine becomes so seamless. Layers of flavour.

Medium straw, melon, peach, straw, nutty vanilla oak, medium body, slight simple but good length.

Notes of vanilla and grapefruit, a richness on the palate, struck match, sweet oak, juicy acidity, a more full bodied style.

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.