Centennial Vineyards

Centennial Vineyards Winery Block Tempranillo 2018

Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Tempranillo (92%) Southern Highlands, NSW, Australia
Shiraz (8%) Hilltops, NSW, Australia
Country of Origin
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $28.00

Complex and attractive. Fresh fruit. Bright red fruits. Very primary colour. Tannins are dry and lean. No major change with dish.

Damson plum and violet tones on the nose. The palate is dry with firm acidity, medium body with fruits of cassis, blue plum and dark chocolate cocoa powder textured tannins. The juicy acidity in this wine cleanses the palate and the dish brings forward the sweet fruit and spice notes, the absence of oak on this wine is a blessing for the dish which brings a nice salty savory note to the palate.

Inviting nose with subtle wild raspberry, strawberry and light vanillin notes. Juicy and bright-fruited on the palate with firm tannins and good concentration. Good acidity adds vibrancy. Interesting, it was fairly neutral with the duck, even just overshadowed a little.

Bright deep crimson. Cooked berries and cherry jam, hints of liquorice. Bright berry fruit and clean vanilla oak. Fine-grained tannin finish. With food: Lovely combination of fruit and savoury characters. Good with the duck.

Purple red, fragrant cherry plum, five spice and plum fruit palate, soft and seductive tannins, with fruit match to the richness and creaminess of the dish.

Magenta with bright purple rim. Intense dark berries and plums. Hints of nuts and cinnamon spice. Attractive plums and spice on the palate. Moderate length and complexity. The acid of the wine cuts nicely through the duck.

Slightly greener style, dk blueberries and toast, nutty oak. Cherry spice, donut, lacks concentration, drying tannins. Food: hasn’t helped palate, acids still quite dominant.

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.