Pinnacle Drinks

Cat Amongst the Pigeons Barossa Grenache Shiraz Mataro 2018

Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Grenache (60%) Barossa, SA, Australia
Shiraz (30%) Barossa, SA, Australia
Mataro (10%) 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 $20.00
  • Pinnacle Drinks
    PO Box 142
    Tanunda, South Australia
    Australia 5352
  • Alissa Harding, Winemaking Administrator 08 8561 2235
  • Phone (61) 08 8561 2235

Vibrant red berry, juicy fruit intensity with hints of peppery spice. Juicy and ripe showing a core of fresh blackberry fruit and ample tannins in support. The dish accentuated the juicy blackberry and peppery spice in the wine.

Cherry pie and vanilla aromatics. The palate is highly intense with succulent, fleshy berry fruit. The acid balance of the wine allows it to pair well with the food.

Bright fragrant nose almost perfumed which leads into a structured palate with brisk acidity. Think crisp fruit, plums and berries with bite. Long in length with balanced oak. The wine overpowers the duck somewhat.

Ripe blueberry and cinnaman notes on the nose with a big, sweet plum fruit taste on the mid palate. Drying tannins are on the finsh with lifted acid. Wine stays sweet with this dish but tannins not so obvious.

Medium depth crimson red, fragrant, raspberry, liquorice, spice, medium bodied, soft with quite sweet tannins.

Lush ripe raspberry notes on the nose, crunchy bright fruit, with a lovely firm tannic backbone running through the length of the wine.

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.