Chalk Hill Wines

Chalk Hill Clarendon Syrah 2016

Award
Winner Blue Gold Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) Mclaren Vale, 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 $48.00
Buy This Wine

“Dense dark ripe fruits. Attractive. Some new oak melded into the nose. Nice wine. Ripe and sweet fruited. A moderate match with the dish ”

“Ripe dark fruit compote on the nose. Warm spices and salt liquorice and preserved blueberries on the palate smother sweet toasty oak tannins. Medium bodied with moderate acidity and medium length. The dish accentuates the wines’ tannins but the acidity and juiciness of the fruit manages to pull it all back together again.”

“Quite restrained but opens up with lots of ripe berry fruit, red plums and peppery spice. Oak is there but melds well. Quite a plush mid-palate with juicy fruit and velvet tannins. A little simple but nicely done, and looked fresh and attractive with the duck.”

“Deep cherry-plum colour. Woodsy, earthy liquorice aromas. Currant and blood-plum fruit, firm tannin finish. With food: Earthy flavours and tough tannins don’t work with the duck.”

“Mid red, very ripe liqueur cherry and plum nose with gamey earthy notes, drying tannins which are softened by the richness of the duck and given length.”

“Magenta. Attractive and intense blue flowers, olive, pepper and dark berries. Pleasant cedary notes. Lots of rich ripe fruits wrapped around some suede like tannin. Good length with some complexing spice flavours.”

“Cherry spice, toasty nutty oak – quite vanillin. SOP, lacks fruit weight, donut, drying tannins. Food: tannins still quite prominent and drying, moreish.”

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.