Taylors Wines

Reserve Parcel Shiraz 2018

Winner Blue Gold Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) Clare 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 $24.00

Lifted bouquet of ripe blackberry and florals. Sweetly fruited showing excellent vibrancy and freshness, with attractive fruit purity. The wine’s sweet blackberry fruit and freshness are an excellent match for the dish.

Ripe cherry aromas with accents of vanilla and red currant. The palate is full, fleshy and rich. The food improves the wine. A good match.

Full bodied oaked red wine with a developing nose with hints of polish. Dense blackberry compote, highly concentrated with a sweet core and dried herbs on the finish. Can stand up to the duck.

Ripe white pepper and dark olive notes on the nose with a very sweet berry fruit, generous palate. Ripe dark plum notes on the palate with sweet tannins. Wine is better with this dish because comes across as less fruit sweet and more balanced.

Medium to full crimson, dusty clovey oak, plum, spice, medium bodied, attractive but quite oak driven, peasant oak length.

Dark rich, ripe cassis and blackberry aromas, firm tannins, fleshy, juicy notes.

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.