Stoneleigh Wild Valley Chardonnay 2017

Winner Gold Fuller Bodied Dry White Wines
Grape Varieties
Chardonnay Marlborough
Country of Origin
New Zealand
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $19.99
  • Stoneleigh
    150 Church Road
    Taradale, Napier
    New Zealand 4112
  • Anita Anderson, Brand Sites Administrator

Rich and bold, an old-school style. The palate is a little confusing; at once decadently rich and also herbal? This displays an oxidative edge which comes across as a bit tired. This is exacerbated with the truffle oil although the rest of the wine comes together with more harmony

Vibrant white peach aromas with hints of jasmine, pink grapefruit and toast. Bright and lively with a thread of pink grapefruit, leading to a long citrusy finish. Well-balanced. The wine remains unchanged by the food with the vibrant pink-grapefruit notes clearly articulated.

Fresh fruit in a riper style. Some grapefruit lift. An older school style that seems quite fat and forward. No synergy with the dish. Sweet?

Lifted corn kernel and melon fruits coiled around an intriguing thiol complexity. The palate is complex rich and textured. A long palate with lovely acidity. A polarising wine style. This wine doesn?t work with the dish. The heavy greener melon and corn kernel fruits on the wine look sweet with the dish. The wine is better without food.

Big and powerful, toasty oak, but well integrated with the fruit. Ripe stone fruit, peach and melon, long and lingering on the plate, lovely acid drive. A much better match with the food

Mid yellow gold. Ripe peach and hints of orange oil and spice aromas. Rich and creamy palate with cream and toasty hints melded with orange pith. Good persistence. The richness of this wine also does well with this dish.

Golden hues. Big oak and toast nose. Palate is malo soft slippery and kind of inviting. Bit of Berocca thiol with the toast. Wine is broad and soft. In this style ? well made. With Food ? would like more acid here and the wine feels flabby and unable to cut through the duck to deliver it?s fruit length.

The Fuller Bodied Dry White Wines were judged with

Duck Breast with pumpkin valute, green apple and granola

Presented by chef Marcell Kustos



  • 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
  • 100 ml soy sauce
  • 100 ml lime/lemon
  • 100 ml apple cooking liquid
  • 4 pc Duck breast, 56 degree C (sous-vide)


  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.