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    Garagiste 'Le Stagiaire' Chardonnay 2018

    Garagiste 'Le Stagiaire' Chardonnay 2018

    Sale price
    $26.99
    Regular price
    $26.99

    Anyone with even a passing interest in cool-climate Australia will already know that Garagiste is one of the Mornington Peninsula's brightest rising stars. This top drawer, pristine Mornington Chardonnay is from Garagiste's Balnarring, Tuerong and Red Hill vineyards. The fruit was hand-sorted in the vineyard and winery ensuring the highest possible quality from what was harvested. A stunning Chardonnay with purity of flavour - grapefruit, apple and pear with savoury touches of flint and spice. So good.

    Producer

    Garagiste crafts premium Mornington Peninsula wines that truly express a sense of the place where they're grown. Focusing on Chardonnay and Pinot Noir Garagiste intend to highlight the subtleties of the Peninsula's different sub-regions with small batches of very limited wines. These wines are now firmly in the 'fine wine' section of Australia's offerings - a brilliant acheivment for Barny Flanders who is one of the nicest people squashing grapes in this country. It's a joy to share the exciting wines he's making.

    Specifications

    • Varieties

      Chardonnay
    • Vintage

      2018
    • Closure

      Screwcap
    • Bottle Size

      750ml

    Food Pairings & Recipe

    Food Pairing

    Mustard chicken

    Mustard chicken with Simon Johnson

    INCREDIENTS

    Chicken Brick, or similar for roasting in the oven
    1 Chicken, whole
    500 g Risini Di Orzo, Benedetto Cavalieri
    1 Brown Onion, halved
    1.5 cups Bone Suckin Mustard Sauce
    1 Garlic bulb, halved
    12-15 Gordal Olives
    3 Simon Johnson Preserved Lemon, halved
    75 g Lescure Butter, cubed
    Sea Salt & Black Pepper, to taste
    Butcher's Twine, to truss chicken
    Flat leaf Parsley, to garnish

    METHOD

    NOTE: Wash and dry the chicken brick, set aside. The chicken brick will be baked in a cold oven to begin, so there's no need to preheat.
    Pat dry the chicken skin and truss the legs together using butchers twine
    Pour the dry Risini Di Orzo into the bottom of the chicken brick
    Add the brown onion and rest the chicken on top
    Pour over the Bone Suckin' Mustard Sauce and season generously with salt & pepper
    Add the garlic bulb, the Simon Johnson Gordal Olives and Preserved Lemons, arrange ingredients inside the chicken brick to nestle against the meat
    Add the cubes of butter, again tucking them in around the ingredients
    Cover with lid and place into a cold oven. Roast at 180C for 1 &1/2 hrs
    Remove the lid and check the chicken is golden brown, before turning off the heat. Add an extra 5 mins under a high heat to brown & crisp the skin (if needed)

    Rest chicken inside the oven for 20 mins before serving
    Serve chicken with the baked risini, green olives and a little chopped parsley

    Expand recipe

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    Sale price
    $26.99
    Regular price
    $26.99
    GST included.
    $26.99 per bottle