De Bortoli Wines

Yarra Valley The Estate Vineyard Chardonnay 2017

Winner Gold Fuller Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Yarra Valley, VIC, Australia
Country of Origin
Alcohol Content
12.7% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $25.00

Juicy, melon-fruity and soft. On the lighter side of full-bodied. Silken, creamy texture and palate weight, integrated, smooth and persistent. With the dish, the wine loses complexity, becoming leaner and slightly overpowered by the richness of truffle and duck fat.

Restrained aromas of green apple. Fresh and lively ? very linear with subtle notes of green apple and white nectarine leading to a crisp mineral edged finish. The duck dish brings out the green apple notes in the wine but is slightly too rich for this fruit-driven style.

Fresh fruit, A riper style. Melon and fig. Nice wine that lacks another dimension on the palate. In avoiding truffle oil the dish works relatively well in this match

Restrained lemon citrus notes with hints of complex thiol undertones. Juicy flinty palate, lemon citrus flinty acidity. Good line and length. A dry crisp finish. The food pairing enhances the lemon citrus fruits of the wine, the crisp acidity cuts through the duck oil. Overall the pairing didn?t really enhance the wine.

Lovely juicy acidity, crunchy fresh and bright. White peach and stone fruit, with a subtle grapefruit finish

Bright pale-yellow straw. Delicate nose of white blossom, peach and citrus. Medium ?full bodied, creamy texture, hints of fresh cheese, and crisp apple and citrus. Elegant and understated. The dish is sweet and makes the wine a little more acid driven.

Neutral primary fruit nose. Limey and melon. Clean palate with nice acid drive. Grainy tannin with a hint of artefact/struck match. Solid. With Food ? acid drive works. Fruit is a little lost and wine needs to be a bit more grunty.

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.