The Yalumba Wine Company

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
  • The Yalumba Wine Company
    PO Box 10
    Angaston, SA
    Australia 5353
  • Kate McClure, Communications Manager
  • Phone (61) 0 447742114
    Website

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.

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.

Fresh and attractive. Vibrant. Some greener spectrum showing through. Maybe sweetness also apparent. A nice match with the dish

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.

Juicy blackberry fruit, nice, black pepper and spice, robust tannin structure, drying out, but good fruit

Inky, magenta. Plums, mixed berries, pepper and spice. Rich plums fruits, tarry tannin, good fruit length. Sweet palate and softer tannin compliment food.

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
Kale
  • 4 bunch very thinly cut, flash fried in oil
Celeriac puree
  • 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.
Celeriac Puree
  • 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.
Kale
  • Trim and finely slice the kale, flash fry in hot oil and drain on kitchen paper.
To Serve
  • Serve the beef on side with celeriac puree and fried kale.