Shottesbrooke Vineyards

Shottesbrooke 1337 Heritage Series Sparkling Shiraz NV

Winner Top 100 Sparkling Red Wines
Grape Varieties
Shiraz (100%) McLaren Vale, SA, Australia
Country of Origin
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Sparkling Red with Oak Treatment
Recommended Retail Price
RRP AU $19.99

Lifted sweet mulberry fruit on the bouquet. Fresh and lively with lovely blackberry mulberry fruit intensity, well integrated mousse and a long persistent finish. The wine appeared slightly too sweet-fruited when paired with the terrine.

A mix of bright sweet, fruit and gentle attractive earthiness. The palate is bright and refreshing with lovely balance. There is a delicious harmony between the food and the wine. The savouriness of the sparkling red is an integral element in this successful pairing, as is the balanced sweetness and the appropriate fruit intensity.

Medium ruby with aromas of toasty oak spice and red plum fruit. Black fruits abound on the palate. Crisp acidity. Fruity finish and a frothy mousse. A versatile wine because it is not too sweet, paired seamlessly with a country terrine.

Slight spice and clove notes on the nose through to the palate. Showing some aged oak but all in balance with the fruit. Hints of liquorice on the finish with lovely mid palate weight. Lovely spiceness comes through on the palate with this dish. Clean crisp and bright.

Medium full crimson red, good gas bead, savoury, earthy, leather plum, medium bodied, savoury tannins.

Fresh and bright, with a little volatile acidity, but still in check, with nice fruit sweetness, and acid driving through.

The Sparkling Red Wines were judged with

Country Terrine

Presented by chef Michael Manners


  • 1kg course minced fatty pork
  • 500g diced chicken breast
  • 200g chicken liver
  • 3 eggs
  • 150ml cream
  • 100g diced onions
  • 4 cloves garlic, thyme, tarragon to tast
  • Seasoning: 14g salt/kg, 3g pepper/kg,1g nutmeg/kg


  1. Melt onions and garlic in a little duck fat, allow to cool.
  2. Mix all the ingredients very well, weigh and season mix again.
  3. Line a bread pan or terrine mould with caul fat (pork lace) - I prefer this to bacon as the bacon flavour dominates the dish.
  4. Push mixture well into the dish, especially the corners, cover with baking paper and foil.
  5. Bake in a water bath in a preheated oven @180C Cook to 75C internal temperature.
  6. Allow to rest and cool to room temp before pressing.
  7. Allow at least 2 days for the terrine to develop all the flavours.
  8. Serve with a relish, or quince paste, soft washed rind cheese and Granny Smith apples