Rob Dolan Wines Pty Ltd

Rob Dolan White Label Shiraz 2017

Winner Top 100 Lighter Bodied Dry Red Wines
Grape Varieties
Shiraz (99%) Yarra Valley, VIC, Australia
Viognier (1%) Yarra Valley, VIC, Australia
Country of Origin
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $35.00

Irish moss, violet and tomato stalk with a lifted, slightly sweet/sour palate and very fine grainy tannins. Not a bad match with the dish, it does emerge with fruit on the end.

Deep inky purple. Beautiful mulberry laden bouquet with hints of spice. Bright and fruit-pure with fresh-picked blueberry and mulberry, subtle white pepper notes and supple perfectly ripe tannins. The pork dish was not an ideal match with the wine, making it appear more chalky and less generous.

Deeper, darker dense fruit. Very. Pure and fresh. Plush savoury tannins on entry but finishes quite lean on the palate. The lean feel is still there with the dish

Lifted oak driven, spice, bunchy, perfumed pretty wine. The palate has some blue fruit richness, is rounded, chewy, textured wine with good concentration. Well-structured tannins, juicy style. The pairing works well. The bunchy perfumed aromas of the wine are promoted by the romesco characters. The pork buffered well by the fleshiness of the wine.

Pretty and elegant, white pepper, blue fruits, medium tannin structure, crunchy and fresh, cuts through the richness of the pork, and is most complementary

Intense inky, purple. Dark plums and hints of spice and butter menthol. Lovely sweet dark fruit, fleshier tannin, lighter lunch style. Tannins in wine pop out a bit more with this dish.

Spicy Pepper. Red fruit jubey aroma helped but dominat new oak. Simple well done wine. Palate is generous, not overly extracted and clean. Well made wine. With Food ? Peppery notes come through and work very nicely with the dish. Grainy, forward, ripe and attractive wine.

The Lighter Bodied Dry Red Wines were judged with

Pork shoulder with capsicum, almond and carrots

Presented by chef Marcell Kustos



  • 2000 g pork shoulder/scotch fillet
  • 1000 g mixed capsicum, sliced
  • 500g tomatoes, diced
  • 1 pc onion, diced
  • 4 Tbsp oil, sunflower
  • 1 Tbsp paprika, ground
To serve
  • 100 g almonds, shaved, toasted
  • 1 bunch parsley


  1. In a large frying pan, sear around the scotch fillet.
  2. Then place it into a Dutch oven and bake it for 2.5-3 hours at 130 degrees.
  3. In a medium pot, add oil, sweat onions, then add capsicum and cook for 10 minutes.
  4. Then add tomatoes and ground paprika and cook for another 10 minutes.
  5. Add water if needed to prevent from burning.
  6. Serve a slice of pork on a bed of ‘lecso’ and sprinkle toasted almond on top.