Highland Heritage

Highland Heritage Generations 2019

Winner Blue Gold Rosé Wines
Grape Varieties
Shiraz (100%) Orange, Central Ranges, NSW, Australia
Country of Origin
Alcohol Content
12.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Rosé
Recommended Retail Price
RRP AU $25.00

Light salmon colour. Attractive nose with some fresh fruit but some other complexity. Nice wine on the palate. Dry and savoury. Long and lingering. An excellent match with the dish. A nice synergy of flavours.

Pale pink hue. Aromas of grapefruit, raspberry and tobacco spice. Dry palate with moderate acidity, juicy raspberry, grapefruit, and pomegranate notes. Medium body with moderate length. The lively raspberry, grapefruit and pomegranate flavours in the wine had increased vibrancy when paired with the chicken tagine giving flesh and lift to the palate. The warm spices in the chicken paired perfectly with the acidity and lifted fruits in the rose.

Perfumed with plenty of ripe apple, pear and raspberry with a touch of spice, the palate is light-bodied, with some crisp watermelon and pear notes, just lacks a little balance being a touch sweet/sour in the finish with some phenolic grip.

Very pale rose-pink. Creamy/strawberry aromas, touch of chalk. Light, fine palate; soft acidity and gentle finish. With food: Food-friendly style overall.

Pale salmon, sweet red berry fruit, crisp and savoury plate with a clean finish, accentuates the fruit of the wine with the spice of the tagine.

Pale rose pink blush. Pretty floral perfume and apple with hints of musk. Slick of sweetness, textural, mouth watering acid finish. This match became a little salty together and made the wine slightly more bitter.

Pale pink. More savoury with some dried herbs, lacks vibrancy. SOP, hard acid overrides, chalky phenolics. Food: tends to fill over the acidity, adds flavour and works well with the phenolics.

The Rosé Wines were judged with

Chicken Tagine

Presented by chef Michael Manners


  • 1 Chicken - cut into 8
  • 2 lemons – juiced
  • 2 large onions – sliced
  • 3 cloves garlic – crushed
  • ½ bunch coriander
  • ½ bunch parsley
  • 2 tsp ginger – grated
  • 1 tsp black pepper
  • 1 tsp turmeric
  • ½ tsp salt
  • ¼ tsp saffron threads
  • 2 tsp Moroccan spices
  • 3 Tbsp Olive Oil
  • ½ cup chicken stock
  • Cous-cous (to serve)


  1. Cut up chicken, season with salt and pepper.
  2. Add all the ingredients except the stock and allow to marinade overnight.
  3. Heat oven to 150 deg C.
  4. Fry the onions, add the chicken, brown. Add the stock and cover. Cook in the oven until chicken is tender.
  5. Serve with Cous-Cous.