Taylors Wines

St Andrews Chardonnay 2018

Winner Blue Gold Fuller Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Clare Valley, SA, Australia
Country of Origin
Alcohol Content
13.00% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $37.00

Complex, attractive nose. Fresh citrus. Nutty and quite rich. Full blown style. Quite firm on the palate. A moderately successful match with the dish.

Lime cordial and blossom aromatics on the nose. The palate is dry and full with lime cordial, nectarine and stone fruit purity and juicy citrus driving the palate. The nutty saltiness of the dish accentuates the purity of fruit on the wine and gives and mineral note to the finish.

Tropical fruit salad, light creamy notes, bright citrussy palate with juicy acid, this is a simple, fresh, fruit-focused wine with nice fruit weight, texture and balance. Looks really good with the food, lively and fresh.

Pale lemon-straw. Vanilla/toast oak and some lees; lemon-floral fruit. Oaky palate; subtle fruit. Bright acidity, sugar sweetness and some firmness back-palate. With food: Not a great combination – oak is too pronounced for the jamon and the sweetness is highlighted by the aioli.

Straw yellow, fragrant golden peach nose, roasted nut and honeyed palate, soft finish, the dish increases the perception of sweetness of the wine.

Mid yellow straw. Delicate lime and spicy perfume. Quite a lively acid profile with some toasted character. Good length. Quite a good pairing, that finished fresh from the wine.

Nutty and dusty oak, more an upfront style with melon and white-peach, touch of grapefruit. SOP, has some good flavour notes, chalky phenolics and dusty oak add to length, moreish. Food: acid has become slightly more disjointed, but flavours hold it together.

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.