Yalumba
Yalumba Paradox Shiraz 2017
- Award
- Winner Top 100 Fuller Bodied Dry Red Wines
- Grape Varieties
-
Shiraz (100%) Barossa, SA, Australia
- Country of Origin
- Australia
- Alcohol Content
- 14.5% Alcohol by Volume
- Wine Type and Oak Treatment
- Still Red with Oak Treatment
- Recommended Retail Price
- RRP AU $47.00
- Yalumba
- Jessica Van Dommele, PR Manager
- Phone (61) 8 8561 3563
Website https://www.yalumba.com/
Andrea Pritzker, Third Term Panellist 2019 Competition
“Spicy bouquet of blueberry, blackberry and pepper. Pure-fruited and plush with great vibrancy and spicy complexity. Beautifully balanced. The wine?s plush nature and vibrant fruit were slightly diminished with the beef ribs dish.”
Warren Gibson, First Term Chairman of Judges, Eleventh Term Panellist 2019 Competition
“Fresh and attractive. Vibrant. Some greener spectrum showing through. Maybe sweetness also apparent. A nice match with the dish”
Corey Ryan, Second Term Panellist 2019 Competition
“Brooding red blue fruits, lifted cola aromas. Textural chewy slaty tannins, good intensity and richness. Crisp acidity and tannins. The pairing works well, lifting the perfumed blue fruits of the wine. The rounded tannins and crisp acidity cut the puree and the beef texture well.”
Stuart James Halliday, Fourth Term Panellist 2019 Competition
“Juicy blackberry fruit, nice, black pepper and spice, robust tannin structure, drying out, but good fruit”
Susan Bastian, Fifth Term Panellist 2019 Competition
“Inky, magenta. Plums, mixed berries, pepper and spice. Rich plums fruits, tarry tannin, good fruit length. Sweet palate and softer tannin compliment food.”
Mark Robertson, Eighth Term Panellist 2019 Competition
“More jube, herbal and green spice here. Moccha oak to the front on both nose and palate. Feels young and slightly uneven. Too much green fruit included with the more overt jubey characters. Feels a little dilute as well. With Food ? Jubey, oak almost feels like a mint toothpick. Doesn?t quite come off. Needs more power.”
The Fuller Bodied Dry Red Wines were judged with
Beef Ribs with black mole, celeriac puree and fried kale
Presented by chef Marcell Kustos
Ingredients
Beef Ribs
- 1.5 kg short beef ribs
- 4 pc onions, chopped
- 2 pc carrots, chopped
- 500 ml beef stock
- 6 Tbsp Mole, black
- 4 bunch very thinly cut, flash fried in oil
- 600g net Celeriac (after peeling trimming)
- 2 Tbsp olive oil, salt pepper
Method
Ribs
- Heat oven to 150 degrees.
- Brown the diced vegs, deglaze with the beef stock and add the ribs, bring to the boil and place in oven for 2 -2.5 hours or until cooked and sticky.
- Remove the ribs, blend the sauce, add 4 Tbsp mole and reduce further.
- Add back the ribs to reheat.
- Dice the celeriac (2cm cubes)
- Heat oil in a saucepan, add the celeriac, season and lightly saute, add water to just cover and cook until tender, about 25mins.
- Strain and puree, adding butter if you wish a richer tasting puree.
- Trim and finely slice the kale, flash fry in hot oil and drain on kitchen paper.
- Serve the beef on side with celeriac puree and fried kale.
Stephen Wong, Second Term Panellist 2019 Competition
“Lighter, more elegant cool-climate peppery nose with floral, rosemary nuances. The palate is peppery, with fine, grippy tannins and a violet-liqueur finish. The rich beef rib dish is a bit much for a lighter, peppery style.”