Langmeil Winery

Prime Cut Shiraz 2018

Award
Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) Tanunda, Barossa, 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 $25.00
Buy This Wine
  • Langmeil Winery
    Po Box 551
    Tanunda, SA
    Australia 5352
  • Janine Heinjus, Sales Administrator

“Slightly shy nose, hints of ripe blackberry. Plush and ripe with generous blackberry fruit intensity and supple tannins. The wine remains unchanged when paired with the dish.”

“Dense blackberry and chocolate aromas. Hints of roasted meat and charcuterie. The food did enhance the food, though although a nice match, the wine was still a little intense for the food.”

“Intense blackcurrant and blackberry fruit on the nose that allures the drinker to an even fruitier and concentrated palate. Crystalline in flavour and structure. A wine that can be drunk on its own or with food.”

“Ripe savoury notes on the nose with hints of cooked rhubarb and mulberry coming through on the palate. Black pepper and olive on the finish with ripe rounded chewy tannins. A good match with this dish as the wine develops layers.”

“Medium full crimson, ripe juicy, bacony oak, dusty, clove, liquorice, spice, medium bodied, relatively soft, slightly oaky finish.”

“Nice structure to this wine, lovely dark red perfumed fruits coming through, seamless fine oak.”

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.