Jacob's Creek

Jacob's Creek Barossa Signature Shiraz Tempranillo 2018

Winner Gold Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (60%) Barossa, SA, Australia
Tempranillo (36%) Barossa, SA, Australia
Country of Origin
Alcohol Content
13.6% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $20.00
  • Jacob's Creek
    PO Box 943
    Rowland Flat, SA
    Australia 5352
  • Susan Newcombe, Wine Show Coordinator
  • Phone (61) 08 85213128

Brooding nose of blackberry jam. Sweetly fruited but slightly dense compact palate. The wine remained unchanged when paired with food.

This wine is quite sulfidic on the first look, but after some air, the sulfides largely blow off. Faint hints of roasted meat. Although the wine does look good with the food, the wine is quite youthful, and the acidity is a little too prominent.

Fragrant lifted fruit on the nose with fine velvety tannins and mouth-watering acidity. Elegant in style and meant for drinking while the wine is youthful and vibrant.

Black olive and spice notes on the nose following through to the palate. Hints of black pepper and clove married in with ripe grainy tannins and well integrated oak. A great match with this dish as the grainy tannins soften.

Medium crimson, youthful, fruitcake, plum, spice, medium bodied, slightly young and raw tannins.

Structured, more substantial wine, firm tannins, drying with a nice component of ripe fruit coming through the core of the palate.

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.