Kirrihill Wines Pty Ltd

Kirrihill Regional Selection Shiraz 2018

Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (92%) Clare, SA, Australia
Country of Origin
Alcohol Content
14.8% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $19.00
  • Kirrihill Wines Pty Ltd
    PO Box 7751
    Clare, SA
    Australia 5453
  • Anna Watson, Production & Marketing Manager
  • Phone (61) 0433044205

Very forward toasty aromas; blackberry jam on toast. Sweetly fruited showing blackberry confit notes finishing juicy and fresh. The dish brought out the sweet blackberry confit notes in the wine making for a harmonious match.

An incredibly aromatic wine with a dense berry-laden palate. Youthful, bright and fleshy. However, the wine is a little too youthful and bright and lacks the savoury depth necessary to pair well with the food.

Deep dark blackberry fruit with hints of violets. Firm tannins with intense fruit and concentration. Brisk acidity. This wine would be better with food due to its intensity and slight amaro finish.

Ripe berry fruit and white pepper notes on the nose with raspberry and licorice characters coming through on the palate. Clean bright round fruit with lovely balanced tannin. A good wine dish match. Fruit is lifted and tannins stay balanced.

Full crimson, youthful, inky, prune, berry, spice, medium to full bodied, relatively tannic and drying. The duck dish does a good job taming the tannins.

Opulent dark red and black fruits, spiced and pepper, nice balance to the fruit, oak and tannins, in harmony and not disjointed.

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.