Hayes Family Wines

Hayes Family Wines GSM 2018

Winner Blue Gold Medium Bodied Dry Red Wines
Grape Varieties
Grenache (85%) Stone Well, Barossa Valley, SA, Australia
Country of Origin
Alcohol Content
14.0% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $28.00

Lifted, some aldehyde, relatively pure. A very ripe style. Sweet fruited. The wine works moderately well with the dish. The wine remains very sweet fruited.

Perfumed ripe red currant and blueberry fruits with a note of mint and smoky charred oak notes. The palate is medium bodied with cool dark cassis fruits and blueberry with graphite undertones and sappy blackcurrant leaf suggestive of a cooler climate. The acid is fresh bringing vibrancy to the fruit and palate and the tannins long and fine grained running the length of the mouth. The dark fruit and spice is enhanced with dish while the dish still brings lovely game notes to the wine

A warm sweet-fruited embrace of a wine, with spicy red cherry, strawberry and dried hay/herbs on the nose and rounded red-fruited palate. Tannins are ripe and supple, fair length. Juicy and charming. Doesn’t work as well with the duck, which accentuates the fruit-sweet character a little too much.

Deep crimson. Rich curranty fruit, bright vanilla oak. Sweet berry fruit-compote flavours. Fine but firm tannins. With food: Excellent combination, even with the radicchio.

Purple red, opulent very ripe fruit, liqueur cherries and sweet candied fruit palate, soft palate, wine overpowers dish with its sweetness.

Mid-deep ruby. Moderately intense mixed berries, hints of white pepper. Medium body, mixed berries, fruit forward, very soft, sandy tannin. Nice match of flavours

Slight brighter style with cherry spice lift, but lacking complexity, nutty oak. SOP, donut, extracted tannins but has some sweet fruit, slightly drying tannins. Food: cherry spice notes have been enhanced, more concentration and length, tannins not as drying.

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.