Shiraz
It’s source is still a matter of controversy; with deliberation over it’s origin ranging from Persia to Syracuse in Italy while others assure that the rightful birthplace could only be the Rhône Valley in France. It produces tannic and well-structured wines of relatively low acidity with very good cellaring capabilities. The most common aromas and flavours are blackberry with hints of chocolate, smoke, spices and some peppery notes.
| Appellation | Rapel Valley |
| Soil | Riverbench and benchland associated soils. |
| Ageing | 100% aged in small American oak barrels for 8 months. |
| Colour | Beautiful dark red colour, almost to a black shade; very attractive. |
| Taste Profile | A fruity shiraz full of berry flavours, dark chocolate and a hint of black pepper. This wine is packed with flavour and supported by soft tannins. Perfect to pair with spicy food or red meat dishes. |
| Tasting Notes Video |  |
Successful matches with Shiraz
The full body and weight of Syrah makes it the ideal partner for robust, hearty foods.
Syrah goes particularly well with full-flavoured grilled meats and game.
Seared Duck Breast with Rosemary Potatoes and Apple Purèe
200g Duck breast
90g Potatoes
100g Green apples
2 tbsp Rosemary
Cinnamon
Orange zest
Lemon zest
500g Duck bones
100g chopped Onion
100g Leeks sliced
100ml White wine
Marinate the breast in the citrus zests and cinnamon for 40 minutes.
Make a stock by browning the duck bones together with the onion and leeks. Add the wine and reduce by half, then add 1 litre of water and reduce again. Season with salt and pepper until achieving a smooth and delicate sauce, sieve to remove all food and set aside as sauce.
Cook the potatoes in salted water.
Cut the apples into cubes and sautè in a skillet together with the rosemary; once done, mix with the potatoes and blend until you get a smooth and creamy purèe.
Sear the duck breast to desired level.
To serve, place a ladleful of purèe on a plate, top with the duck breast, pour sauce around it and garnish with fresh apple and flower petals.
?...the liquid inside the Casillero bottles is spot on. This supple, rich red just goes to show that Chile can give Australia a run for its money in the shiraz game. Great with barbecues and chilli.?
Max Allen, Olive Magazine, June 2009
?Another big winery managing to pack quality into the bottle for a good-value price. Concha Y Toro consistently delivers ripe, spice-driven fruit with soft tannins. Delicious with peppered steak.?
Christine Austin, Yorkshire Post, June 2009
