Spy Valley Wines

Spy Valley Handpicked Single Estate Chardonnay 2016 2016

Winner Gold Fuller Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Southern Valleys, Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $25.00

Fruit forward style. Some toasty notes. Lacks some freshness? Second look better. Some good synergy with the dish. There are some compatible flavours and a good length.

Pear and stone fruits with hints of butterscotch and hessian. The palate has sweet glycerol stone fruits and notes of creamed corn and spice. Slightly disjointed on the palate. The drying hessian and creamed corn is accentuated with the addition of food.

Nectarine, ripe lemon, cashew, a rather inviting nose, palate is focused, fresh and nicely balanced, a touch of reduction adds complexity without dominating. Fairly long too. Lovely match with the food, looks focused and fresh and has richness of flavour to balance.

Pale lemon colour. Bright, slightly brassy fruit aromas. Green apple/aspirin fruit, medium acidity. With food: The food markedly improves the wine, as the rich flavours fill in the wine’s lean characters and mute the oak a little.

Pale straw, lightly fragrant citrus nose, long crisp palate with length, lacking fruit intensity, wine is dominated by the dish.

Pale yellow gold with some slight green flashes. Quite intense passionfruit, blackcurrant bud and leafy notes. Delicate notes on the palate. Food overpowered wine.

Melon and dusty oak, lacks vibrancy. Melon, citrus, donut, hard moreish acidity, along with some phenolics. Food: assists with the flavour profile, 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.