Trust us. When you collect your wine, and you open the box and pull this little number out, your eyes will light up and a wry smile will take over. This producer has been at the top of their game for so long now, and for good reason. Hunter chardonnay has such character and individuality which just adds to the utter versatility that is Aussie chardy. In its youth, enjoy crisp citrus and fleshy melon notes perfect for a warm arvo but in years to come, a developed nuttiness will reveal itself and a richness over the palate. Drink now or drink later? The choice is yours…
What is a Black Market deal?
Black Market deals are only made possible if we don’t reveal the maker’s brand on site. The wines are the genuine article – absolutely no cleanskins or fake brands, just dangerously good value. You won’t find out what it is until it hits your doorstep, but you won’t regret it. Just keep it on the down low.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Hunter Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Chardonnay
- Serving Temp.
The Hunter Valley is one of the brightest jewels in Australia's vinous crown. Not only does the region produce some of the best Shiraz and alternative reds in the country, but it has a style of white unique in the world of wine: Hunter Semillon. This is the White Burgundy of Australia in more ways than one, and even used to be labelled as such in the early days. No other place can produce such intense, low alcohol, seemingly light Semillons that blossom with age into full-bodied, massively complex wines that can age for decades. Producers the likes of Tyrrell's and Brokenwood take Hunter to new heights, year upon year.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Chicken cordon bleu
- 4 slices ham
- 4 slices Swiss cheese
- 8 plain chicken schnitzels
- 2 cups breadcrumbs
- Grated rind and juice of 1 lemon
- 1 tbs finely chopped sage
- Salt & freshly ground pepper
- 1 egg, lightly whisked
- 2 tbs olive oil
- 30g butter
- Steamed chat potatoes and green beans, to serve
- Trim ham and cheese slices to fit size of schnitzel. Sandwich ham and cheese between 2 pieces of schnitzel. Secure with toothpicks.
- Mix breadcrumbs, lemon rind and sage on a plate and season with salt and pepper. Dip each chicken parcel into egg and then coat with breadcrumb mixture.
- Heat olive oil and butter in a frying pan and cook chicken on both sides until golden brown and cooked through. Remove chicken from pan and keep warm. Add lemon juice to pan and stir with a wooden spoon to loosen sediment from pan. Boil for 1 minute.
- Remove toothpicks from chicken and arrange on serving plates with steamed potatoes and beans. Drizzle over the pan juices and serve.