Saint Clair Family Estate

The Raptor Chardonnay 2018

Winner Gold Fuller Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Blenheim, Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $21.35
  • Saint Clair Family Estate
    30-32 Liverpool Street
    Riverlands Estate
    RD4, Blenheim
    New Zealand 7274
  • Kate McDermid, Marketing Assistant
  • Phone (64) 27 3418018

Ripe fruits on the nose. Some barrel like work in the background. Lifted and floral. Palate is quite hard and lean. The wine lacks charm with the dish. Not enough power to compete.

Forward butterscotch and creamed corn on the nose. The palate is rich with butterscotch and creamed corn and stewed peach flavours the weight of the fruit and malolactic characters gives the palate a slightly flabby broadness. The dish diminishes some of the creamed corn notes on the wine but accentuates its’ sweetness and butterscotch flavours which leaves the wine feeling cloying and out of balance.

A buttery old-school style, palate has plenty of ripe fruit and creamy richness on the palate but looks a little broad and lacks freshness on the finish. The style is likely to find some fans though. Doesn’t work as well with the food, looks a bit flat and overwhelmed.

Pale lemon colour. Smoky bacon aromas over ripe white-peach and quince fruit. Fleshy palate, medium acidity, slightly firm finish. With food: Quite good – all of the rich, earthy food flavours support those in the wine.

Straw yellow, honeyed nose with some peach, dry oak tannins, lacks fruit, the dish improves the complexity and overwhelms the wine a little.

Mid yellow gold. Bright with yellow edges. Intense stewed pear with lemon rind and almond meal. Lively acid, creamy texture, more notes of citrus, nuts and caramel. Good length. The wine cut through the oiliness of the dish nicely.

Lemon citrus with some melon, dusty oak, slightly dull spice spike. Lemon up front, donut with chalky phenolics adding to line, moreish. Food: still moreish, but hasn’t added to weight or persistence.

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.