Stoneleigh Rapaura Series Chardonnay 2018

Winner Blue Gold Fuller Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13.6% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $26.99
  • Stoneleigh
    150 Church Road
    Taradale, Napier
    New Zealand 4112
  • Anita Anderson, Brand Sites Administrator

A full blown nose. Ripe fruit. Some reduction and volatile lift. A hard, dry finish. This actually worked better with the food. The dish masking some of this hardness.

Bright perfumed citrus and stone fruits with notes of apricot yoghurt and nutmeg spice. The palate is dry with savory vanilla and nutmeg oak and yeast notes. Creamy apricot yogurt fills out the mid-palate and citrus pith and flint notes brings tension on the finish. The salty and nutty dish enhances the stone fruits and also the savory yeasty nutmeg palate making both wine and dish more complex and flavourful.

Struck match, bright citrus and sizzled butter, plenty of winemaking in this wine but the fruit is there to support, quite a taut, linear palate at present but there’s fruit weight and length too. A pleasant match with the food, doesn’t sing but is very comfortable.

Mid lemon-straw colour. Ripe lemon and apple aromas, hints of almond lees and prominent hessian/straw oak. Creamy flavours, round mid-palate, clean acidity, tidy finish. With food: The hessian/straw characters of the oak don’t match well with the rich earthy flavours of the dish.

Straw yellow, charry oak and peach fruit nose, long sweet fruit palate, dusty oak tannins and wood spice, peach fruit intensity is lifted by the dish added creaminess and softening the oak tannins.

Mid yellow gold. Intense orange peel and blossom. Lively, drying acid, with some warm and slippery mouthfeel with more intense citrus notes and long length. Well matched on flavour and weight.

Big, overt and ripe style, nutty oak, slight gunflint and savoury notes. SOP, almost sweet up front, donut, then thins out with moreish acidity. Food: enhances fruit sweetness and gives more palate weight and persistence, 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.