Dandelion Vineyards

Lion's Tooth of McLarenVale Shiraz Riesling 2018

Award
Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (95%) McLaren Vale, SA, Australia
Riesling (5%) McLaren Vale, SA, Australia
Country of Origin
Australia
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $27.50
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“Very intense bouquet of ripe mulberry with hints of cracked pepper. Fresh and fruit-pure, showing lovely vibrancy and energy, supple tannins and attractive hints of black pepper. A truly harmonious match with the duck bringing out the ripe mulberry and cracked pepper notes in the wine.”

“Dark berry aromatics. The palate is deliciously concentrated and delicious with accents of cherry brandy and dark chocolate. While the food and wine match is good, the wine is still a touch too intense for the food. That said, it is a delicious wine.”

“Lifted fruit, fragrant and perfumed. Long and fragrant on the finish with bright acidity. A cruncher of a wine and drinks well on its own. A good wine but unfortunately extracts and emphasizes the gaminess of the duck.”

“Ripe blackcherry and olive notes on the nose through to the palate. lovely ripe tannins with integrated oak and fruit. A slight dried herb nose with sweet plum notes to finish. A really good match with this dish. Flavours are lifted and wine is balanced.”

“Medium crimson red, juicy dark cherry, plum, spice, medium bodied, relatively soft sweet tannins.”

“Lovely pepper, spice and ripe blackberry fruit, good fruit and oak integration, medium tannins, nice persistent length.”

The Medium Bodied Dry Red Wines were judged with

Duck breast, Parsnip Puree and Radicchio

Presented by chef Marcell Kustos

Ingredients

  • 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

Method

  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.