Bird in Hand Nest Egg Chardonnay

Product Description

In 1997, an unassuming young viticulturalist and winemaker, Andrew Nugent, chanced his arm in the emerging wine region of the Adelaide Hills. He planted the seeds of the Bird in Hand vineyard across 100 acres of rich, fertile ground in the Adelaide Hills. The region was scattered with gold mines during the 1800s and the Nest Egg, Bird in Hand and Two in the Bush wines proudly bear the names of these original mines. Since those first plantings Bird in Hand has grown significantly in stature, no doubt due in part to internationally-renowned Chief Winemaker, Kym Milne MW, who is recognised for commanding one of the strongest palates in the wine world. Capitalising on their Adelaide Hills positioning, Bird in Hand produce a range of beautifully proportioned wines, highlighting the cool climate nature of their plantings. Andrew grew up next door to Penfolds at Magill and his formative wine years were spent in South Australia’s McLaren Vale. It was here that he honed his craft as a viticulturalist, vineyard manager and winemaker. The Nugent family live and work on the picturesque property, reflecting the strong sense of community in the Adelaide Hills.

Pale straw in colour with a hint of green. Concentrated aromas include nectarine and peach intermingled with pineapple, cream, hazelnut and subtle spice. The palate is a long, intense expression of the aromas anchored by balanced oak and a creamy complexity from the finest of French oak. Enhanced sophistication and length on the finish.

Grower: Bird in Hand
Grape Variety: Chardonnay
Style: Creamy and Complex
Country: Australia
Appellation: Adelaide Hills
Vintage: 2015/16
Closure: STELVIN
Alcohol: 13.5% ABV
Bottle Size: 75cl

Shellfish Tian with Wholemeal Toast

Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 4

INGREDIENTS

For the tian //

120g/4½oz picked white crabmeat
50g/2oz Southport brown shrimps (or similar), peeled
35g/1½oz ready-made mayonnaise
½ bunch chives, finely chopped
¼ bunch chervil, finely chopped
pinch mild paprika
¼ lemon, juice only
salt and freshly ground black pepper

To garnish //

1 hard-boiled egg, white and yolk separated and chopped
40 small capers, cut in half
5 baby gherkins (cornichons), cut into rounds
1 shallot, finely chopped
large sprig parsley, chopped

For the guacamole //

1 avocado, peeled and diced
lime juice
50g/2oz mascarpone
salt and freshly ground black pepper

To serve //

1 tbsp white wine vinegar
5 tbsp olive oil
salt and freshly ground black pepper
small salad leaves
sliced wholemeal toast and butter

1. In a cold mixing bowl, combine the crab, shrimps, mayonnaise, herbs and paprika. When mixed, season with lemon juice, salt and freshly ground black pepper to taste.
2. Divide the crab mixture evenly among four 7.5cm/3in metal chefs' rings, filling them to about two-thirds.
3. Press down with a spoon to compress, then refrigerate for at least 15 minutes.
4. In a bowl, gently mix together the ingredients for the garnish.
5. For the guacamole, mix the avocado with a little lime juice, then fold in the mascarpone.
6. Season to taste with salt and freshly ground black pepper.
7. Place a filled ring in the middle of each plate and gently push out the crab to form a tower.
8. Neatly arrange the garnish in a circle around the crab.
9. To finish, whisk together the vinegar and oil, and season to taste with salt and freshly ground black pepper.
10. Lightly dress the salad leaves with this dressing, then arrange a small mound on the top of each of the crab tians.
11. Serve immediately, with guacamole and buttered wholemeal toast.