McPherson Wines

MWC Shiraz Mourvedre 2017 2017

Award
Winner Blue Gold Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (95%) Central Victoria, VIC, Australia
Country of Origin
Australia
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $18.99
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“Very plummy aromas with hints of eucalypt and mint. Fresh and fruit-forward with charry oak and a savoury finish. The charry oak is drying when paired with the dish.”

“Rich, ripe, fleshy fruit aromas. The palate is bright, light and spicy. The wine does go well with the food; however, the acidity in the wine still sticks out a touch.”

“Cigar box woody notes over plums and berry fruit. Dry medium bodied with balanced acidity and a clean finish. A wine to drink young rather than hold. Can be drunk on its own or with light meat dishes.”

“Hint of eucalyptic notes on the nose and palate. Ripe berry fruit tannins with lovely integrated oak. Ripe sweet gamey tannins with a long lingering palate. Wine becomes more rounded with this dish. A good match.”

“Light medium crimson, jube, plum, spice, pepper, medium bodied, nice vibrancy, slightly peppery, chalky tannins.”

“Lovely acidity, ripe tannins, nice, without being too firm, ripe black fruit, tannins in the wine really help cut through the richness of the duck.”

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.