Vidal Estate

Vidal Reserve Hawkes Bay Chardonnay 2017

Winner Gold Fuller Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Hawkes Bay
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 $30.00
  • Vidal Estate
    P O Box 43046
    Manukau, Auckland
    New Zealand 2153
  • Jane Morrison, Winery Coordinator

Flinty reduction and grilled lemon, thyme aromas. Love the nose. Tight and racy palate, quite restrained. Just a touch reticent - would love to see a bit more concentration and drive-through on the finish. With the dish, it takes on a saltier, but more oxidised edge.

Toasty bouquet of charred wood and grilled toast with hints of ripe nectarine. Ripe and round with excellent intensity a creamy slightly mealy mid-palate leading to a long slightly toasty finish. When paired with the duck the very charry oak notes in the wine become slightly overpowering.

Ripe fruit, Somewhat closed. Palate is quite dry and somewhat coarse, however, long and lingering. Similar with the dish. Firm and hard.

Oak driven vanillin and nutty aromas. Reductive undertones. The palate has spice and creamy undertones the mid palate is rounded and juicy. Fresh clean finish. Too much oak influence on the wine. The pairing works quite well. The nuttiness of the wine is lifted with the truffle oil. The duck texture compliments the acidity of the wine.

Yellow peach, grapefruit pith, crisp and dry, linear acid structure, long and clean

Mid yellow gold. Intense honeysuckle and lemon zest. Fresh acid line and finish. Dish makes the wine a little leaner.

Deeper golden colour. Pears and Apples nose. Oak poking through a little. Clean fruit driven wine. Slightly bitter and nice little sulphide note contributes to the wine?s length. With Food ? oak pulls the wine through and with the fruit also strong, works well.

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.