Oliver’s Taranga Shiraz

This concentrated and intense Shiraz from Australias McLaren Vale is the jewel in the crown of this producers collection. It is typically deep and dark in colour and you can expect big bold blackberry flavours, black pepper, chocolate and coffee with a finish of long, intense fig.

#HPW0016

Click below for our perfectly paired recipe, playlist and tips to get the most out of this delicious bottle of wine. Cheers! x

What’s In The Bottle

How To Enjoy BEST

Unleash Your Inner Chef

A Playlist To Set The Mood

What to Watch

Stats

The knowledge you need to become the expert

Colour > Red

Producer > Oliver's Taranga

Country > Australian

Region > McLaren Vale

Vintage > 2017

Grapes > Shiraz

Farming > Biodynamic

ABV > 14.5%

Size > 750ml

Serve

Our top tips to get the most out of this bottle

🌡️ > Serve at room temperature

🍷 > Benefits from half an hour in a decanter but can be poured straight from the bottle

😋 > Flavours of blackberry, black pepper, chocolate, fig

🍕 > Try with Chinese

🥳 > Showstopping dinner party wine

📅 > Best enjoyed 2025-2027

Eat

Try the recipe we created to pair perfectly with this wine

Peking Duck and Pancakes

This crispy Peking duck recipe is as close as you can get at home. Requires an ingredient you can likely only get from an asian supermarket but is crucial to the recipe, maltose.

A bit of effort will pay you back 10x, this is one of our recipes to cook and always impresses!

Ingredients

For 4 people

4 duck legs

Maltose

Soy sauce

Salt

Baking powder

Pancakes (ready made)

Hosin Sauce (ready made)

Cucumber slices

Spring onion slices

Method

Combine equal parts maltose and soy sauce (with a small splash of water) in a pan on a low heat. Warm gently until the maltose melts.

Spoon over the duck legs until they are covered.

Allow to dry slightly then sprinkle a mixture of equal parts baking powder and table salt all over the legs until they are nicely covered.

Refrigerate uncovered for at least an hour but overnight if possible.

Boil a kettle. Now this part can be dangerous so care is required but it’s the easiest way we have found of doing this step.

Set a wire baking rack over the sink and arrange the duck legs in the middle. Slowly and carefully pour the boiling water over the legs. This will wash off the salt and baking powder mixture and make the skin tighten up nicely. Crucial to achieving the crispy skin.

Allow the legs to dry again then arrange on a wire rack over a baking tray and roast for 30 minutes at 180c. Reduce the heat to 160 and roast for a further 45 minutes.

Serve with pancakes, hoisin sauce, cucumber and spring onions.

You will see for yourself, but this is SO worth the effort. Unbelievable that this can be achieved at home without the intense wood-fired heat the restaurants use.