Blue Pyrenees Estate

Shiraz 2017

Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (99%) Pyrenees, VIC, Australia
Viognier (1%) Pyrenees, TAS, Australia
Country of Origin
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $28.00
  • Blue Pyrenees Estate
    PO Box 3
    Avoca, Vic
    Australia 3467
  • Carmel Keenan, Senior Winemaker
  • Phone (61) 418 368224

Intense bouquet of blackberry jam. Ripe, fruit-sweet showing great purity of blackberry jam notes and a hint of baking spice. The wine’s blackberry jam notes were highlighted when paired with the duck.

A complex mix of mulberry, cacao nibs and liquorice. The palate is moreish and delicious with blackberry fruit plus accents of rose petals and Turkish Delight. The wine matches the food perfectly, and the symbiosis of the wine and food brings out the complexity in each component.

Spicy nose that almost prickles with blackberry fruit. Enlivens the senses. Mouth-watering, fresh and structured. Partners with the duck.

A slight herbal blackcurrent nose with hints of white pepper. Soft ripe fruit on the mid palate with lovely balanced tannins. A lovely chalky note with hints of savoury characters to finish. A good match as the wine becomes more balanced and the fruit lifted.

Medium crimson red, plum, dark cherry, quite aromatic, juicy, medium bodied soft sweet fruit and tannins.

Elegant, white pepper and oriental spices, blackcurrant notes, juicy acidity, medium firm tannins.

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.