Bethany Wines Pty Ltd

Bethany First Village GSM 2018

Winner Blue Gold Medium Bodied Dry Red Wines
Grape Varieties
Grenache (53%) Barossa Valley, SA, Australia
Shiraz (25%) Barossa Valley, SA, Australia
Mourvedre (23%) 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 $25.00

Fragrant blackberry aromas with hints of peppery spice. Bright and juicy with a vibrant core of blackberry and hints of mint leading to a long persistent finish. The wine appeared drier and less fruity when paired with food.

Intense dark cherry aromatics. Excellent fruit purity and concentration on the mid-palate. Though the wine is a little too heavy and intense for the food.

Displaying lovely brambly fruit depth on the nose. The palate is fresh and savoury with notes of cedar and black fruits. A wine that loves food, especially meats, preferably off the charcoal grill.

Ripe raspberry and cinnamon notes on the nose and palate. Almost a chalky nose with a sweet ripe raspberry fruit driven palate. Balances out well with this dish.

Light medium crimson red, plum, berry, menthol, spice, medium bodied with sweet mid palate, slightly chewy savoury tannins on the finish.

Ripe red fruit, dried raspberries, good medium tannins structure, that leaves nice fruit without drying the palate out.

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.