Bird in Hand

Bird in Hand Syrah 2018

Award
Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Syrah (100%) Adelaide Hills, SA, Australia
Country of Origin
Australia
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $40.00
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  • Bird in Hand
    PO Box 163
    Woodside, SA
    Australia 5244
  • Dylan Lee, Winemaker
  • Phone (61) 4 19922701

“Lifted bouquet of freshly-picked blueberries. Supple and round, with moderate length and intensity. The wine appeared more sweetly fruited when paired with the dish.”

“Dark chocolate and mulberry aromas. Excellent brightness and concentration. The balance in this wine, along with the bright fruit, allowed it to pair beautifully with the food.”

“Fragrant and crisp with forward blackberry and blueberry fruit. A wine that likes to be served slightly chilled so it can show off its fragrance. Has a wonderful lingering perfumed finish and velvety tannins. A wine that would be a treat to drink every day. Food can work but is not needed as this offers so much in terms of aromas and flavours.”

“Bright ripe black cherry notes on the nose following through to the palate. Hints of clove and cinnamon are intermingled with the bramble and cedar oak on the finish. A great combination tannins become sweeter and wine flavours are lifted.”

“Medium full crimson, jubey, plum, dark cherry, medium bodied relatively soft fine tannins.”

“Lovely sweet spiced oak, ripe fruit, good fruit and oak integration, medium tannins.”

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.