Chapel Hill Winery

The Parson Grenache Shiraz Mourvedre 2018

Winner Gold Lighter Bodied Dry Red Wines
Grape Varieties
Grenache (68%) McLaren Vale, SA, Australia
Shiraz (23%) McLaren Vale, SA, Australia
Mourvedre (9%) McLaren Vale, SA, Australia
Country of Origin
Alcohol Content
14.0% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $18.00

Moderate colour intensity with some development. Closed, slightly dull nose. Some complexity in the background. Savoury tannins. Nice balance, perhaps lacking a little intensity. A good match with the dish. Flavours are sympathetic and the savoury tannins are resolved.

Garnet hue. Shy nose of red berry fruits. The palate is medium bodied with juicy red berry fruits and sweets, red liquorice and fine grained tannins with a hint of raisin and prune compote lingering on the finish. The dish brings the red fruit to life and the juicy acidity in the wine brings freshness to the gamey palate, good match!

Savoury, quite subtle nose with creamy dark plums, mulberries and a touch of spice, restrained savoury palate with good fruit weight and chalky tannins. Fairly neutral with the food but a nice wine overall.

Mid-deep cherry colour. Lifted red-berry fruit, hints of whole-bunch fermentation. Supple, textured palate. Sweet fruit, soft acidity, fine tannins. With food: Very good in combination with the food – lamb and hummus flavours both work well.

Medium red, shy nose with notes of stewed plums, soft tannins with touch dry on finish, lacking fruit intensity, dryness is softened by the dish.

Mid ruby red, with watery purple rim. Red and dark berry jubes and hints of herbs. More plums and liquorice on the palate, with fine slippery tannin. This match was ok but the wine tannin didn’t quite match the protein of the lamb so it became all slippery.

Dried herbs, lacks vibrancy, reductive with a spice spike, toast. SOP, almost sweet up front, raspy and drying tannins. Food: has made the palate more ‘clunky’, but has given another level of flavour and moreishness.

The Lighter Bodied Dry Red Wines were judged with

Lamb with Hummus, Paprika Oil and Almonds

Presented by chef Marcell Kustos



  • 1 can chickpeas
  • 100g tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cloves garlic, crushed
  • 100ml cold water
  • 40ml mild olive oil
  • ½ tsp salt
  • ½ tsp cumin
  • Good quality olive oil, to serve
  • ~70g Lamb filet/person, sousvide at 57C, charred, sliced thinly ~ carpaccio
Paprika oil:
  • Warm 2 Tbsp olive oil
  • 1 Tbsp smoked paprika powder
  • 2 Tbsp caramelised balsamic vinegar
  • 2 red capsicum, quartered, charred (15-20 min at high grill), finely diced
For plating:
  • Blanched almonds, microplaned


  1. Cut the capsicums into quarters and roast at high grill for 15-20min until they are cooked through and become charred.
  2. Remove skins and finely dice the capsicums.
  3. In a microwave-safe bowl, mix olive oil and smoked paprika powder and microwave it for 10-15s (should release aromatics). Add caramelised balsamic and diced capsicum, set aside until plating.
  4. In a food processor, blend hummus until smooth.
  5. Char-grill lamb and slice thinly.
  6. Plate hummus and flatten in on the plate. Add the capsicum mixture. Lay sliced lamb on top and finish with microplaned almonds.