Carlei Wines

Stefano Amerighi 2015

Winner Gold Medium Bodied Dry Red Wines
Grape Varieties
Syrah Cortorna, Tuscany, Italy
Country of Origin
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $89.00

Less colour than some. Very ripe with some raisin. Slightly soupy palate with ripe fruit and some drying tannins. Very ripe flavours come through with the dish. No real synergy.

Aromas of five-spice, black peppercorn, musk and blue fruits. The palate is nuanced with exotic aromatic spice, savory peppercorn beef jerky, pomegranate and fermented blueberry and violets. Slight stalky weed tinged flavours from whole cluster give some tension to the palate and a slight herbal note to the tannins. Sweet ripe fruits and exotic incense and eastern spice flavors come to the fore, the fresh acidity and slight green note in the wine is diminished, a lovely pairing.

Reductive nose, some toasty oak too, fruit taking a backseat, colour advancing so perhaps bottle age contributing too? Fair fruit weight on the palate but looks a bit tired and the acid pokes through on the finish.

Deep garnet. Cedar, white pepper, leather and spice aromas. Fleshy, open-knit fruit with plenty of forest-floor and cedary oak. White pepper throughout. Fine structure, fresh acid, tight tannins. With food: Not all the flavours mesh perfectly but the overall combination is very good.

Mid red, bunchy aromatic raspberry and cherry plum nose, grainy spicey palate , lifted by the dish with creaminess of the puree adding depth and complexity.

Deep ruby with deeper purple slight brown rim. Moderately intense dark berry compote with some slight leafy herbal notes and smoky tobacco. Intense plum fruit jam and spice, firmer acid and great length of flavour. Some charry oak complexity. Nuttiness in the sauce slightly dominated the wine.

Dull, brown edge. Green, leafy, stalky, strange spice lift, almost high toned lactone. SOP, donut, drying with no flesh. Food: still no fleshiness, made the palate even more skinny.

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.