St Hugo Wines

St Hugo Eden Valley Chardonnay 2018

Winner Blue Gold Fuller Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Eden Valley, Barossa Valley, SA, Australia
Country of Origin
Alcohol Content
12.9% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $40.00
  • St Hugo Wines
    PO Box 943
    Rowland Flat, SA
    Australia 5352
  • Susan Newcombe, Wine Show Coordinator
  • Phone (61) 0 8521 3128

Lifted, fresh and youthful. Spicy with some fresh pepper-like notes. Subtle wood in the background. Well made. Light on its feet. The wine lacks a little power and concentration. A moderate match with the dish.

Notes of Irish moss, green pear and citrus peel. Weighty orchard fruits and vanillin oak and smoke flavours dominate the palate. The wine does not improve instead it becomes a little flat and sour with salt and richness of the dish.

Bright, fresh fruit nose with lemon, green apple and a hint of white flowers, palate is pithy, a leaner more cool-climate expression but with nice juicy acidity on the finish. Lovely match with the food, both look fresh, flavoursome and vibrant.

Bright, pale lemon colour. Clean lemony fruit with hints of vanilla oak and almond lees. Lemon fruit flavours, subtle oak and underlying lees flavour and structure. Good length, fresh acidity, tidy finish. With food: Quite good combination, though some elements of the wine stand out against the food.

Straw yellow, dense and long sweet fruit with honey and spice, round and dry tannins on the finish, accentuated the woodiness of the wine with the dish.

Glossy yellow gold with some green flashes. Quite intense key lime pie. Mouth-watering acid more citrus zest. Quite lingering flavours. A refreshing pairing.

Fresh melon and white-peach, dusty oak, some creamy notes. SOP, ok nutty oak with white-peach flavours, slightly drying and chalky phenolics add to length. Food: palate has become more moreish and added more length.

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.