Hugh Hamilton Wines

The Trickster 2019

Winner Gold Medium Bodied Dry White Wines
Grape Varieties
Pinot Grigio (100%) Adelaide Hills, SA, Australia
Country of Origin
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $19.50

Vibrant aromas of white peach and nectarine. Fresh, clean and crisp with lively acidity and lemon zest to the finish. The wine’s white peach aromas are beautifully accentuated by the dish.

Intense grapefruit aromatics. The palate is bright and lemony with accents of savoury pastry and oatmeal. There is a core of defined, citrusy acidity. The wine is a little too citrusy for the food.

A dry white with exotic fruit aromas and a slight confection at the nose. A round wine with refreshing acidity and a gentle finish. Not the wine’s fault but the straight and narrow palate of Pinot Grigio doesn’t blend with the richness of the rillette. They miss each other.

Bright nose with a subtle rose petal aroma. Lovely pear drop flavours are supported by firm acidity. Hints of honeysuckle on the palate are balanced out with a delicate citrus lift. Dish works well as florals and acid work in well.

Pale straw, faint pinks, estery, apple, straw, light to medium weight, crisp lively. I found the rillette seemed to bring out the tannin and astringency.

Musky melon, richer style, more complexity, with bosc pear, juicy acidity, refreshing and lively, nice match to the rillette.

The Medium Bodied Dry White Wines were judged with

Chicken Rillette

Presented by chef Michael Manners


Poached Chicken:

  • No.15 Chicken
  • 2 Tbsp Oil
  • 2 Tbsp Thyme - fresh
  • 2 Tbsp Tarragon - fresh
  • 4 Bay Leaves
  • 2 carrots - chopped
  • 2 celery stalks – chopped
  • 2 onions – diced
  • 6 cloves garlic
  • 250mL White Wine
  • 1.5L Chicken Stock
Chicken Rillettes:
  • 250g Butter
  • 300g eschallots - chopped
  • 3 Tbsp Tarragon – fresh
  • 1 Tbsp Thyme – fresh
  • 2 Tbsp Chives - fresh
  • Parsley


  1. Combine the oil, thyme, tarragon, 2 of the bay leaves. Rub all over the chicken, well seasoned with salt and pepper. Cover and chill overnight.
  2. Preheat the oven to 150 deg C.
  3. In a large pot, add oil and brown chicken all over. Add vegetables and garlic, colour. Add herbs and wine, allow to reduce by at least 7/8’s. Add stock to at least half way up the chicken. Cover and bring to the boil, place in oven.
  4. Cook for about an hour, turning once.
  5. Remove the chicken from the stock and cool. Strain the stock and reduce to about 700mL.Remove skin and bones from the chicken flesh and cut into bite size pieces and reserve.
  6. Melt 100g butter, add eschallots and cook until tender
  7. Add chicken and remaining butter, tarragon, thyme and the reduced stock.
  8. Simmer until chicken is tender and stock is reduced but save the liquid remains. Check seasoning and cool. Add parsley and chives. Pack into pots or plastic containers. Cover well.
  9. Use within 5 days or freeze.
  10. Serve with French Baguettes and pickles.