Sieber Wines

Sieber Shiraz Grenache 2017

Winner Gold Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (70%) Barossa Valley, SA, Australia
Grenache (30%) Barossa Valley, SA, Australia
Country of Origin
Alcohol Content
14.8% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $20.00
  • Sieber Wines
    box 20
    Tanunda, SA
    Australia 5352
  • Valmai Sieber, partner
  • Phone (61) 08 85628038

Bouquet of mulberry and spice. Lots of cedary, vanillin on the palate slightly dominating the fruit. Finishes sweetly vanillin. The heavy vanillin oak dominates when paired with food, jarring with the flavours in the dish.

Open natured, fresh and fruity. Moderate concentration. Subtle hints of herbs, roasted meat and savoury oak. The palate is rich and luscious with bright acidity. The wine goes very well with the food.

Nose has hints of wood smoke with blackberry and cherry fruit flavours on the palate. Smooth tannins and mouth-watering acidity make this a balanced wine and one that offers good value for money.

Ripe black olive nose with hints of savoury and chocolate fruit. Soft sweet tannins with well integrated oak. Hint of cedar oak and bramble on the finish. Well matched with the duck. Wine becomes more balanced.

Medium red with crimson, fruitcake, dusty turmeric spice, plum, medium bodied, moderate oak, soft tannins.

Sweet spices coming through, ripe sweet oak, good acidity, nice use of oak.

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.