Murray Street Vineyards

Murray Street Black Label Shiraz 2018

Winner Blue Gold Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) Barossa Valley, SA, Australia
Country of Origin
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $25.00
  • Murray Street Vineyards
    PO BOX 278
    Greenock, SA
    Australia 5360
  • Ben Perkins, Sales Administraion
  • Phone (61) 488 955

Opens with fragrant freshly picked mulberry aromas. Bright, fresh and lively with a juicy core and supple round tannins. The dish brought out the bright mulberry notes in the wine.

Dark berry fruit with subtle accents of charcuterie. The palate is bright and friendly, with bright cherry flavours. The wine opens up with the food and is a good food match.

Fragrant ripe and in profile with a structured palate of fine tannins and lively acidity. Has good concentration and intensity with some jammy notes on the nose. The wine and the duck never meet in all the right places on the palate.

Rich ripe and round on the nose with big dark plum aromas and flavours. Ripe sweet tannin with a slight gamey, chocolate finish. A good natch as the wine is not so sweet and ripe. Adds structure.

Medium full crimson red, plum, spice, turmeric, cinnamon, vanilla, toast, medium to full bodied, soft tannins, pleasant length of flavour.

Spiced black fruit, pepper and spice, luscious and full bodied, lovely savoury notes to finish.

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.