Warburn Estate

1164 Shiraz 2016

Winner Blue Gold Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (87%) Barossa Valley, SA, Australia
Country of Origin
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $20.00
  • Warburn Estate
    700 Kidman Way
    Griffith, NSW
    Australia 2680
  • Kane McDonald, Winemaker
  • Phone (61) 2 69638364

Dense, dark wine. Intense dark fruit. Slightly closed at first. Dark ripe fruit. Quite a monster wine but everything in balance. The dish is a good match with this very solid wine. Nice balance.

Confected blackcurrant jellies on the nose with hint of herbal mint lift. The palate is dry and savory with dark currant fruit, graphite notes and firm chewy cedary tannins. The dark graphite notes and blackcurrant fruit remain at the fore with the addition of food however the oak tannin profile is exacerbated and leaves a drying oaky finish in the mouth

Quite closed with some initial reduction, some sweet red/black fruits emerging. Firm, dry palate with plush fruit, a richer style with nice freshness and length. Worked well with the duck.

Very deep crimson. Dark cherry and blackberry aromas. Closed dark-fruit flavours, fresh acidity, tight tannins. Very youthful. With food: The various young-Shiraz flavours work quite well with various elements of the dish.

Deep red, chocolate and spice, saturated blood plum fruit palate, rich mouth coating tannins with a soft finish, dominates the dish with drying dusty tannins.

Inky purple. Intense blackcurrant and dark plums, with hints of spearmint. Tons of fruit on the palate, with soft sandy tannin, and nutty oak. Ok. Wine is quite forceful for this dish.

Lifted blueberry spice, cherry and toast, nutty oak. SOP, has flavour, texture and length, slight donut with gritty tannins. Food: no major change, apart from extending the flavour profile

The Medium Bodied Dry Red Wines were judged with

Duck breast, Parsnip Puree and Radicchio

Presented by chef Marcell Kustos


  • 1 Duck breast/person, sous-vide at 57C
  • 1 Tbsp oyster sauce
  • 1 Tbsp maple syrup
  • 1 bag English breakfast tea
Parsnip puree, serves 4:
  • 500 g parsnip, roasted at 180C for 15 min and cooked in 300 mL soy milk (reserve 200 mL cooking soy milk)
  • 50 g peanut butter
  • Salt
  • ½ tsp garam masala
Radicchio, serves 4:
  • 1 radicchio, quartered, white (bitter) part removed, thinly sliced
  • 300 mL pomegranate juice + sous-vide duck broth, reduced to half
  • Add 1 Tbsp oyster sauce, ½ tsp Xanthan gum and mix with stick mixer
  • Cook radicchio in reduced pomegranate syrup until the radicchio is wilted
Served with chive oil:
  • 1 bunch of chive, thinly cut
  • 50 ml olive oil, warm in microwave 10 s


  1. Score duck breast and render fat in a pan with skin-side down on low fire. Bag up the breast with maple syrup, oyster sauce and tea and sous-vide.
  2. Cut the parsnip into 2-3cm pieces and roast until golden brown. Transfer the parsnips into a pot and cook them soy in soy milk. In a food processor, mix all ingredients for the puree. The result should be creamy, slightly nutty, slightly spicy and slightly salty.
  3. Reduce the pomegranate juice with the cooking juices of the duck. Add xanthan and oyster sauce and blend it smooth (velvety) with a stick mixer. The result should be liquid, but thick enough to cover the back of a spoon. Add sliced radicchio and warm them until cooked/wilted.