Morris Wines
Sparkling Shiraz Durif NV
- Award
- Winner Gold Sparkling Red Wines
- Grape Varieties
-
Shiraz (62%) Rutherglen
Durif (34%) Rutherglen
- Country of Origin
- Australia
- Alcohol Content
- 13.5% Alcohol by Volume
- Wine Type and Oak Treatment
- Sparkling Red with Oak Treatment
- Recommended Retail Price
- RRP AU $20.00
- Morris Wines
- David Morris, Winemaker
- Phone (61) 418 807131
Website http://www.morriswines.com
Mark Robertson, Eighth Term Panellist 2019 Competition
“Younger, brighter looking wine. Bit of brett and a beery stuck ferment character. Slightly burnt potato character on palate. Sweetness, tannin and fruit are in balance. Palate is sound. With Food ? clipped palate. Food dominates the wine. Lacks a little sweetness and length of the wine is compromised.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Mid plum. Bright cherry-berry fruit. Clean, fine fruit flavours, fresh acid, decent length. Clean firm/savoury finish. Food: good combination. Wine is clean and well-structured, which works well with the terrine.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“A lighter nose with hints of sweetness on the mid palate. Slight oaky smoke characters on the palate. Lighter finish. A good match with the Country Terrine as it adds more depth to the sparkling wine. Wine comes across cleaner and with more depth.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Deep dark red, light fizz. Smoky, lightly black pepper, crushed blackberries and dark plum nose. Med-bodied, juicy, spicy, black pepper red fruit and plum. Dry astringent finish. A little short. Pairing pointed up juiciness of wine and emphasized the pork in the terrine.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Really deep dark brick red. Inky stewed plum aromas. Complex pencil shavings and stewed plum flavours on the plate. Finishes clean and long. The complexity in the wine sits well with food”
The Sparkling Red Wines were judged with
Country Terrine
Presented by chef Michael Manners
Ingredients
- 1kg course minced fatty pork
- 500g diced chicken breast
- 200g chicken liver
- 3 eggs
- 150ml cream
- 100g diced onions
- 4 cloves garlic
- thyme (to taste)
- tarragon (to taste)
- 14g salt
- 3g pepper
- 1g nutmeg
Method
- Melt onions and garlic in a little duck fat, allow to cool.
- Mix all the ingredients very well, weigh and season mix again.
- Line a bread pan or terrine mould with caul fat (pork lace). (Michael prefers this to bacon as the bacon flavour dominates the dish).
- Push mixture well into the dish, especially the corners, cover with baking paper and alfoil.
- Bake in a water bath in a preheated oven to 180 degrees.
- Cook to 75 degree internal temp.
- Allow to rest and cool to room temp before pressing.
- Allow at least 2 days for the terrine to develop all the flavours.
Mike de Garis, Second Term Panellist 2019 Competition
“Slight bn edge. Toast & cherry spice, nutty toast, sweet old oak. Gd mousse, cherry & red berry spice, ok RS balance, moreish. Food: works quite well, balances out the RS, adds to flavour length”