Zerella Wines

2017 Workhorse Shiraz 2017

Winner Blue Gold Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) McLaren Vale, 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 $30.00

Fragrant bouquet of blackberry and freshly cracked pepper. Lively and fruit-pure with great intensity, freshness and vibrancy leading to a long finish. The wine appears slightly drier and more peppery when paired with the dish.

Spicy aromas with hints of rhubarb. A tight palate with herbal tones. The food is a little too syrupy to be in perfect harmony with the food, though the food did improve the wine a little.

Blackberries and blackcurrant fruit forward dry medium bodied red wine. Has good flavour intensity and concentration and black pepper on the finish. Balanced acidity and structured tannins. Great quality as evidenced by the length.

A slight rhubarb and plum nose following through to the palate. Dark plum and spice on the palate is rounded out with a sweet oak tannin balance. An excellent match as the wine comes across as more rounded and fruit driven.

Medium red, whole bunch, gamey, slightly meaty, spice, medium weight, good length, the freshness and aromatics go very well with the dish.

Black olives, savoury notes on the nose, palate has some lovely medium tannins that bind well with the oak, not overpowering the fruit.

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.