Coles Liquor

Abbey Vale Shiraz 2018

Award
Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) Margaret River, WA, Australia
Country of Origin
Australia
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red
Recommended Retail Price
RRP AU $25.00
Buy This Wine
  • Coles Liquor
    800 Toorak Road
    Hawthorn East, VIC
    Australia 3123
  • Molly Back, Account Coordinator
  • Phone (+61) 03 92543614

“Slightly closed at first. Dense dark fruit. Shy. A big wine. Firm structure and dry savoury finish. Some synergy with the dish. A nice balance of flavours ”

“Compote plums and coffee with black peppercorns on the nose and palate. Juicy acidity on medium palate and firm tannins. The dish brings out the grainy oak texture in the wine but also a promotes and fresh peppery lift and complexity.”

“Dark spicy nose with cedar oak, quite an elegant style, nice core of bright berry fruit, ripe tannins and acidity gives freshness and lift. A fair match with the dish though just teetering on a bit too fruit sweet.”

“Deep cherry colour. Sweet berry fruit, vanilla oak in harmony. Sweet fruit flavours, clean acidity and fine tannin finish. With food: The fruit is quite sweet but teams well with the duck.”

“Bright red, cherry plum nose, rich blackberry and dark chocolate paste with rich round sinewy tannins, fruit accentuated by the duck and puree.”

“Very deep purple. Attractive plums and violets, almond and vanilla notes. Slippery tannin. Some liquorice and dark choc. Lingering flavours. Very complimentary.”

“Lifted black pepper spice, toasty and nutty oak, slight black cherry. Cherry and stalky notes, donut, drying tannins, quite raspy. Food: made the tannins less raspy, and the palate more approachable.”

The Medium Bodied Dry Red Wines were judged with

Duck breast, Parsnip Puree and Radicchio

Presented by chef Marcell Kustos

Ingredients

  • 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

Method

  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.