Blue Pyrenees Estate
Sparkling Shiraz NV
- Award
- Winner Blue Gold Sparkling Red Wines
- Grape Varieties
-
Shiraz (97%) Pyrenees, VIC, Australia
- Country of Origin
- Australia
- Alcohol Content
- 14.5% Alcohol by Volume
- Wine Type and Oak Treatment
- Sparkling Red with Oak Treatment
- Recommended Retail Price
- RRP AU $32.00
- Blue Pyrenees Estate
- Carmel Keenan, Senior Winemaker
- Phone (61) 418 368224
Toni Paterson, First Term Panellist 2020 Competition
“Lovely and fragrant. Good brightness, freshness, flavour and balanced sweetness. Is a lovely plush wine that works very well with the terrine. The flavours of the wine are intense and satisfying. The cornichon accompaniment is an important element in the pairing.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Opaque purple garnet. Blackberry fruit compote on nose, firm tannins, bright acidity. Off dry but quite balanced in terms of alcohol and acidity. Pleasant easy drinking sparkling red meant for immediate consumption. Serve chilled with chocolate and summer pudding, desserts that are less sweet.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Bright slightly liquorice notes with dark cherries on the nose with hints of prune and canberry on the palate. Clean and fresh on both the nose and the palate. Works really well with this dish as the flavours are all very balanced.”
Sam Kurtz, First Term Panellist 2020 Competition
“Full crimson, good gas bead, slightly doughy estery nose, blackberry, plum, spice, quite primary, medium weight, slightly sweet.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Spiced fruit cake, medium soft fruity style, nice acidity, good mid palate. Dry finish, not too sweet or cloying.”
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, tarragon to tast
- Seasoning: 14g salt/kg, 3g pepper/kg,1g nutmeg/kg
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) - I prefer this to bacon as the bacon flavour dominates the dish.
- Push mixture well into the dish, especially the corners, cover with baking paper and foil.
- Bake in a water bath in a preheated oven @180C Cook to 75C internal temperature.
- Allow to rest and cool to room temp before pressing.
- Allow at least 2 days for the terrine to develop all the flavours.
- Serve with a relish, or quince paste, soft washed rind cheese and Granny Smith apples
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Fragrant mulberry aromas. Dry and savoury with good freshness and well-integrated mousse, but slightly drying chalky tannins. The wine’s mulberry fruit and freshness were enhanced when paired with the terrine.”