Jarressa Estate Wines

Harold The Pliers Barossa Shiraz 2017

Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) Barossa, SA, Australia
Country of Origin
Alcohol Content
16.2% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $118.80
  • Jarressa Estate Wines
    115 West Terrace
    Adelaide, South Australia
    Australia 5000
  • Thomas Li, Marketing Executive
  • Phone (61) 418 517999

Vibrant mulberry fruit aromas are echoed on the palate. Fresh, bright and fruit pure showing excellent intensity of mulberry and blackberry and a supple mouthfeel. The wine’s mulberry fruit notes were highlighted when paired with the dish.

Intensely aromatic with vanilla pod and cherry notes. Dark cherry and blackberry flavours prevail on the palate. While the wine is fleshy and opulent, it is too powerful with the food.

Vanilla oak, mulberry with searing acidity. Round smooth velvety tannins. Quite appealing. A wine that could age and develop in bottle. Complements the duck, smooths everything out and makes the flavours pop on the palate.

Ripe black pepper and plum aromas with a lovely earthy, gamey filled palate. hints of inky beetroot and ripe tannins balance this wine with lovely integrated oak.

Full red with crimson, plum, spice, prune, vanilla, toast, medium bodied, moderately firm tannins.

Dark fruits, black pepper and spice, pleasant vanilla oak notes, medium tannins, firm but well integrated.

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.