Fox in the Hen House

Fox in the Hen House Sparkling Shiraz 2016

Winner Blue Gold Sparkling Red Wines
Grape Varieties
Shiraz (100%) SA, Australia
Country of Origin
Alcohol Content
14.0% Alcohol by Volume
Wine Type and Oak Treatment
Sparkling Red with Oak Treatment
Recommended Retail Price
RRP AU $17.99

Cherry cheer, slight graphite & toast, slight stalky overtones. Similar to nose, very drying, hard tannins, RS. Food: almost brings out excessive sweetness, balance effected, metallic finish.

Good colour ? brighter. Chewy, dense, plummy, eucalypt aromatics. Full on aroma. Palate also delivers. Multi layered, rich, chewy dense with bright fruit, maraschino cherry and port spiciness. Good wine. With Food ? looks the business. Rich powerful palate. Juicy sweetness and tick boxes ion terms of Xmas pudding, sweet oak, tannin and vanilla. Very good wine.

Deep plum. Rich cedary currant fruit. Full palate, appreciable sweetness. Tight acid-tannin finish. Food: Excellent wine but too sweet for the terrine.

A bright dark berry fruit nose through to palate. A hint of sweetness with an element of richness on the finish. A great match as the richness is more balanced with the berry flavours within the sparkling and the texture of the Country Terrine come through well.

Deep dark red. Spicy, black pepper, dark red berries on nose. Crushed red berries, creamy smoky peppery fruit on the palate. Off-dry, ripe flavour. Dry ripe finish. Pairing did more for the wine than the food, but nicely integrated with the terrine pointing up the pork and liver subtly.

Very dark crimson colour. Complex nose with plum jam, christmas pudding and stewed fruit notes. A really delicious long palate with lovely back palate richness and fruit. There is residual sweetness such that this wine is a meal in itself rather than being a food wine.

The Sparkling Red Wines were judged with

Country Terrine

Presented by chef Michael Manners


  • 1kg course minced fatty pork
  • 500g diced chicken breast
  • 200g chicken liver
  • 3 eggs
  • 150ml cream
  • 100g diced onions
  • 4 cloves garlic
  • thyme (to taste)
  • tarragon (to taste)
  • 14g salt
  • 3g pepper
  • 1g nutmeg


  1. Melt onions and garlic in a little duck fat, allow to cool.
  2. Mix all the ingredients very well, weigh and season mix again.
  3. Line a bread pan or terrine mould with caul fat (pork lace). (Michael prefers this to bacon as the bacon flavour dominates the dish).
  4. Push mixture well into the dish, especially the corners, cover with baking paper and alfoil.
  5. Bake in a water bath in a preheated oven to 180 degrees.
  6. Cook to 75 degree internal temp.
  7. Allow to rest and cool to room temp before pressing.
  8. Allow at least 2 days for the terrine to develop all the flavours.
To serve Serve with a relish, or quince paste, soft washed rind cheese and Granny Smith apples.