A&K Wines ltd

Culley Road Shiraz 2018 2018

Winner Gold Medium Bodied Dry Red Wines
Grape Varieties
Syrah (100%) Mclaren vale, 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 $28.00

Ripe, slightly lifted and volatile nose. Dense and dark fruit. Overly extracted and very ripe fruit. Lacking poise. Not great synergy with the dish. Some bitterness remains.

Jammy confected strawberry and sweet mocha oak smoke. The palate has glycerol sweetness with strawberry and plum compote and fruit cake notes. The wine’s richness of ripe fruit, high alcohol and sweet oak dominates the dish removing complexity of the dish but the wine stays in tact.

Cassis, plums and subtle cedar and spice. Palate is juicy with sweet berry fruit, perhaps just a touch simple, moderate tannins and acidity and good length.

Very deep cherry-purple colour. Deep, ripe curranty/blackberry fruit aromas. Rich fruit flavours – plum pudding and fruitcake. Round, juicy fruit, soft acidity, ripe supple tannins. With food: Wine’s curranty, inky aromas and flavours don’t quite match the dish.

Purple red, deep colour, lifted ripe spicy blood plum, five spice with a touch of liquorice on the plate, velvet warm tannins, dry finish.

Very deep ruby. Intense blackberries. Fruit forward palate with lots of dark fruits and a hint of warmth and a spicy finish. Wine overpowers duck.

Almost dead fruit style, nutty and toasty oak, dark berry. Cherry, big donut, hard and extracted tannins, very oaky finish. Food: covered part of the oak, and gave more flavour to the palate. Radicchio softened the oaky finish.

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.