The Yalumba Wine Company

Yalumba Samuel's Collection Eden Valley Viognier 2018

Award
Winner Top 100 Medium Bodied Dry White Wines
Grape Varieties
Viognier Eden Valley, SA, Australia
Country of Origin
Australia
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $28.00
  • The Yalumba Wine Company
    PO Box 10
    Angaston, SA
    Australia 5353
  • Jessica Van Dommele, PR Manager
  • Phone (61) 8 8561 3563
    Website

Very intense fragrant bouquet of white peach, apricot and jasmine. Round and textured showing lovely apricot kernel notes and hints of white flowers. The dish accentuated the lovely white peach and jasmine notes in the wine.

Aromas of Turkish apricots and baked pear. The palate is laden with ripe, soft tropical fruits. Luscious and long with a little spice on the finish. The wine matches well with the food, and the lingering apricot flavours are a delicious accompaniment to this dish.

Semi aromatic floral nose with dried apricots and apricot kernel on the finish. A weighty wine with good depth and refreshing acidity. This went surprisingly well with the rillette. The mid-palate of the Viognier greeted the mid palate of the rillette and they had a party.

An intense floral, spicey aromatic nose following through to the palate. Lovely intense fruit with notes of white peach and orange peel. Great acid with a hint of oilyness balance and length. A great match as the spicyness of the wine with its texture seem really balanced.

Medium straw with greens, nectarine, dusty, green apricot, medium to full, clumsy, quite firm and oily. The rillette softened the wine nicely.

Heady with ripe apricots, honeyed toast, medium soft phenolics, steady and lingering, juicy and crisp.

The Medium Bodied Dry White Wines were judged with

Chicken Rillette

Presented by chef Michael Manners

Ingredients

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

Method

  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.