St Hugo Wines

St Hugo Eden Valley Chardonnay 2017

Award
Winner Top 100 Fuller Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Eden Valley, Barossa Valley, SA, Australia
Country of Origin
Australia
Alcohol Content
12.8% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $38.00
Buy This Wine
  • St Hugo Wines
    PO Box 943
    Rowland Flat, SA
    Australia 5352
  • Susan Newcombe, Wine Show Coordinator
  • Phone (61) 0 8521 3128

“Subtle flinty nose, a tight, crisp apple and chalky palate with moderate intensity and quite full body. Well-measured phenolic grip adds some length to the finish. With the dish, it comes across quite drying and a little unbalanced - truffle oil is a poor choice for this wine.”

“Complex bouquet of toast, grilled nuts, white peach and a hint of struck match. Round and rich with great concentration and lots of layers of cashew nut complexity underpinned by fresh grapefruit-like acidity. Beautifully balanced and complex. The complexity of the wine was not an ideal match with the duck dish, however the lovely length and persistence of the wine was brought out by the match.”

“Complex and very attractive on the nose. Classical. Nice lines on the palate. Dry but rich and lingering and the dish accentuates this dryness”

“Lifted complex array of balanced thiol-flint and spiced lemon aromas. A rich mouth-filling mid palate, with refined and mineral-like acid texture. Well made and balanced style ? delicious wine. The pairing works well. The citrus and complex aromas of the wine are enhanced by the truffle oil (don?t need as much truffle oil ? too much in puree). The oily duck texture is contained by the acidity of the wine.”

“Bigger style, some oak and lees apparent on the nose, a wine with some more artefact, big and bold, yet extremely well balanced, savoury, juicy acid, grapefruit and pommelo”

“Pale lemon yellow with gold flashes. Intense ripe fruits, delicate roasted nuts, and creamy notes. Lovely peach and citrus fruits rich palate, with some creamy texture, and good persistence. Truffle oil got the better of this match.”

“Light looking colour with young green tints. Fantastic nose. Fruit is straw meets lemon meringue. There is a terrific grille/roasted almond character and a dirty little sulphide struck match note that works nicely. Palate has an envious acid line that all the characters above hang off ? fruit is prominent as well. Excellent wine. With Food ? excellent. Strong wine that is supported nicely with the food.”

The Fuller Bodied Dry White Wines were judged with

Duck Breast with pumpkin valute, green apple and granola

Presented by chef Marcell Kustos

Ingredients

Pumpkin

  • 500 g butternut squash
  • 300 ml chicken stock
  • 100 g butter
  • 100 g parmesan, grated
  • 0.5 Tbsp truffle oil
  • salt
  • pepper
Poached apples
  • 5 pc Granny Smith apples, peeled and cored
  • 80 g sugar
  • 420 ml water
  • Granola
  • 200g granola
  • excess duck fat
Jus
  • 100 ml soy sauce
  • 100 ml lime/lemon
  • 100 ml apple cooking liquid
Duck
  • 4 pc Duck breast, 56 degree C (sous-vide)

Method

  1. In a medium pot, melt butter, add squash and stock and cook until soft.
  2. In a blender, puree the squash mixture with the rest of the ingredients.
  3. Set aside.
  4. In a small sauce pan, cook apples in water and sugar until soft.
  5. Reserve the cooking liquid.
  6. In a frying pan, fry duck breasts starting skin-side down on low heat for 5 minutes.
  7. Flip the duck and fry for more 1 minutes.
  8. Remove duck breasts and toast granola in the remaining duck fat.
  9. In a frying pan, cook down to half the mixture of soy sauce, lime and apple cooking liquid.
  10. Place duck breast and glaze before serving.
  11. Plate the ingredients.