Year: 2022

Annexus definition: Attached, linked or joined to; highlighting exceptional elements of Plexus from outstanding vintages.

In response to many requests from our restaurant customers, in 2018 we created a wine exclusively for them. The first ‘Concilio’ was made from Grenache sourced from an old bush vine block located to the south of Tanunda and blended with a small portion of Shiraz. The wine reflected the style evolution of Barossa Grenache towards wines of vibrancy, texture and savouriness and those eminently suitable to accompanying food.

Due to the success of the Concilio Grenache, and after being blessed with near-perfect conditions for the 2021 vintage, John and I contemplated adding a second ‘Concilio’ to the range, one that this time spoke of the more modern interpretations of Barossa Shiraz. Our decision was made easier when one of Australia’s most respected sommeliers, Leanne Altmann of the McConnell Restaurant group, gave the idea a big thumbs up and looked to place the very first order.

The much anticipated second release of our Integro Cabernet Shiraz from the 2018 vintage is imminent, with the official release date of the 16th of May just around the corner.

Although not quite released, we are over the moon that the wine has recently received 97 points from Wine Companion

​​97 pts "John Duval’s flagship cabernet shiraz blend. Eden Valley represents the lion’s share (90%), as does cabernet sauvignon, with shiraz contributing 10%. Stunning fruit purity and detail on display here, with cascades of blackberry and blackcurrant along with cassis, kirsch, spice, cedar and licorice. The fruit is the star though. Achingly pure and beautifully integrated with all the components of the wine. Lovely tannin and oak management too, with an opulent yet graceful flow through to the enduring finish." Dave Brookes

We asked Ryan Edwards, Head Chef at Essen by Artisans of Barossa for his favourite dish to serve with our Concilio Grenache, and boy did he come up with a cracker.

Roast Duck with a Davidson Plum and red wine sauce.

For the duck:

1 duck whole, bought locally off the guy that grew it if possible

10g native pepper berry

10g good quality salt

400g of interesting potatoes ie purple skinned, purple fleshed, sweet potato

200g warrigal greens, washed and spun (or baby spinach)

2 bulbs of garlic

For the sauce:

200g duck/beef/chicken stock

40g shallots, peeled and diced

100g fresh or frozen Davidson plums, peeled and seeds removed and discarded

15g sugar

10g butter

200ml concilio or other good quality red wine (but its good to cook with what you are drinking)

Method:

For the sauce: Melt the butter in a small pan over low heat.  Add the shallots and cook for five minutes until soft.  Add red wine and turn up heat with the aim to reduce the liquid by two thirds.  Once reduced dd the stock and reduce again by two thirds or until slightly syrupy.  Add the plums and sugar and cook for 10 minutes over low heat until plums are soft and delicate.  Check sauce for seasoning, it should be a little rich, a little soft and fruity, a little sour, a little tannic not unlike the wine with which you are about to enjoy.

For the Duck: Wash duck inside and out very well with cold water and pat dry with clean cloth.  Peel (or don’t) the potatoes and cut into roasting sized pieces.  Place duck breast side up in a large roasting dish and surround with your potatoes and whole garlic bulbs.  Season duck with native pepper and salt and roast slowly in a moderate oven about 155C for 2 hours.  When the internal temperature reaches 65c (when probed on the inner thigh hard up against the bone) it is cooked.  If you don’t have a thermometer, skewer it in the that same spot and if the juice runs clear you are pretty good to go.  At his point place duck in a new pan and cover gently in foil to let it rest, but not too long because you want the skin to be crispy.  Turn up the oven to 220C. Place the potatoes back into the oven for a few minutes to crisp them up. Remove the garlic and let cool a little so you can handle it.  In a frypan add 2 tablespoons of your duck fat and bring to heat.  Meanwhile add your greens and squish out the inside of your roast garlic into the pan and fry gently until the greens have collapsed slightly.  Season with a little salt and pepper.

To finish: carve your duck as you see fit, serve duck with wilted warrigal greens, roast potatoes, and before using the sauce add any juices to it that are in your resting dish, even a little of the fat won't hurt.  

Sauce liberally, and enjoy with a glass of JDW Concilio.