Alkoomi Wines

Alkoomi Black Label Shiraz Viognier 2017

Winner Trophy Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (97%) Frankland River, Great Southern, WA, 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 $28.00
  • Alkoomi Wines
    1141 Wingebellup Road
    Frankland River, Western Australia
    Australia 6396
  • Chris Coffey, Export Coordinator
  • Phone (61) 08 98552229

Very fragrant bouquet of blueberries and freshly cracked black pepper. Supple, bright and juicy with vibrant blueberry and blackberry notes leading to a long persistent finish. The wine’s blueberry and spice notes were enhanced by the dish.

Lovely black pepper spice. The palate is deliciously savoury with excellent black pepper spice. The wine went very well with the food due to its richness and savouriness. The food really bought out the spice in the wine.

Blackberry fruit, dried currant and cigar box. Fine but firm tannins on the palate with lively acidity. A winter wine that makes your mouth furry.

Lovely ripe berry fruit aromas that flow through to the palate. A slight barnyard and savoury character comes through on the palate with lovely drying ripe tannins with slight cedar wood notes. Works well with this dish as the flavours marry into each other well.

Medium red, stylish, plum, spice, peppery, vanilla, medium bodied quite fresh and vibrant, good peppery length.

A lighter style, medium tannins, ripe black fruit, a generosity on the palate.

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.

The Fesq & Company Perpetual Trophy for Best Medium Bodied Dry Red Table Wine of Competition