Glover Family Vineyards

Zephyr Chardonnay 2017

Winner Blue Gold Fuller Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) marlborough, New Zealand
Country of Origin
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $28.99

A touch of flint, with ripe apricot, lemon zest and apple flavours. A generous, fatter style but with plenty of zingy acidity which attenuates the palate to a fine, tight finish with persistent lemony flavours and some salinity.

Intense buttery toasty bouquet with a hint of struck-match. Round and mouth-filling showing very ripe nectarine with vanillin leading to a flavourful toasty finish. The duck dish brings out the vanillin notes in the wine and provides added complexity.

Some flinty, reductive notes and a volatile lift. This shows through on the palate too. Quite an acid line. Accentuated with dish. Similar with the dish. Quite tart.

Lifted thiol and flint aromas, some lemon curd and reduction. Rounded creamy full robust wine, good mid palate richness and balance. The wine finishes fresh and clean. The pairing works well. The lemon curd flavours of the wine is promoted by the truffle oil. The granola enhances the creaminess of the palate. The duck oil is contained by the wines acidity.

More full bodied style, subtle use of oak, well integrated, not over powering, stone fruit and citrus overtones, freshness on the palate, a medium/full bodied style

Bright pale yellow straw. Oyster shell, white nectarine and lemon rind. Rich and creamy palate, with roasted nuts integrated with the fruit. Great length. The weight and complexity of this wine and more background acid matches well with this dish.

Looser Natural Ferment and elevated VA nose. Smells sharp and milky at the same time. Palate has same flavours but works better being balanced and lengthy. Dances on the grillee/hazelnut end. VA just a little too pronounced. With Food ? Malo and VA become the dominant flavours left. Drying also.

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.