Pinnacle Drinks

Balthazar of the Barossa Shiraz 2017

Winner Gold Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) Barossa, 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 $46.00
  • Pinnacle Drinks
    PO Box 142
    Tanunda, South Australia
    Australia 5352
  • Alissa Harding, Winemaking Administrator 08 8561 2235
  • Phone (61) 08 8561 2235

Brooding bouquet of blackberries and spice. Fresh and sweet-fruited with supple tannins and jammy finish. The sweet blackberry fruit in the wine was accentuated by the dish.

Deep, dense and brooding aromatics. The palate is rich and full-bodied with luscious ripe, plummy fruit. The wine is too sweet-fruited and luscious to pair with this dish.

Dry red with ripe black fruits and vanilla and clove aromas from oak. Palate has velveteen tannins and lively acidity. For drinking while young and fresh. Will need food to balance out the tannins.

Ripe black pepper notes on the nose following through to the palate. Slight ripe leathery notes with a lovely fruit density on the palate. Ripe sweet tannins to finish. A great match as the wine is lifted and becomes quite seemless.

Full red, fruitcake, plum, chocolate, medium to bodied good rich sweet fruit, supporting oak.

Plush plum, dark fruits on the nose coming, a fruit sweetness, with firm tannins on the palate, drying.

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.