Te Mata Elston Chardonnay 2015
- Hawke's Bay
Ever since reading James Suckling’s description of this wine (“Full and vivid. Exciting New World wine with an Old World sensibility.”), I can’t get Sense and Sensibility out of my head. And I’m not sure it’s coincidence that the first print run of 750 copies sold out in no time, and there are 750ml in a bottle of this. It’s also the bicentenary of Jane Austen’s passing, and this was surely created to celebrate great stories and the way old and new worlds collide. I feel like Te Mata would approve of these very forced and tenuous analogies, even they call Elston their estate’s leading lady - “chardonnay royalty”.
I mean, correlation equals cause, or something like that. Alright, go home Chris, you’re drunk.
PS: When we opened this at Mofo HQ everyone’s eyes lit up... or should we say mouths. Absolutely delicious!
“Excellent definition and integration of fruit, oak and acidity; inviting aromas of stone fruit, rockmelon, vanilla, brioche and cedar lead to a concentrated palate that is elegantly weighted and beautifully styled with succulent fruit flavours and creamy texture. The wine flows seamlessly to a lingering expansive finish, and promises to develop gracefully.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Hawke's Bay
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Chardonnay
- Serving Temp.
Hawke's Bay is New Zealand's oldest wine region, with climate similar to Bordeaux and Sancerre in France. It's no surprise then that their best wines happen to be Cabernet blends and Sauvignon Blanc, as well as Syrah. Unfortunately, most of this gets slurped up within NZ, and we have to bang down doors to get some over to Australia. Lucky for you mofos, we're pretty good at this.
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.