As we approach the end of another vintage of Harries we’re revisiting this wine in Cellar Door, and we wanted to share our reflections with you.

2015 has been rather an outstanding year for us at Moorooroo, when we first began drinking our 2015 wines, just before releasing them, we were filled with a wonderful sense of excitement. This excitement will be familiar to anyone who embarks upon a creative endeavour. We knew that this was a special vintage, we knew that these releases would delight you as much as they delighted us, and we just got so excited to show them to you. 

Harries warms us with comforting familiarity. It is rich in flavour, harmoniously balanced, generous of length and well developed in complexity. A heavily perfumed wine, characteristic of fine Grenache, the palate hums as layers of stewed plum, liquorice, cherries and raspberry open into an elegant finish that boasts fine, subtle tannins and a lingering, dark chocolate intensity. A small addition of organic Shiraz provides ample body and finessed structure.

Reuben in particular loves this wine and will often design an entire menu around Harries. Harries makes a particularly exceptional food pairing, having unparalleled versatility. It sings in concert with dishes both rich and subtle, inspiring dinners that flow with uninhibited plenty.

Enjoy the last of the 2015 Harries as the end of winter draws ever closer. Enjoy Harries over dinner with family, around the same table or virtually. Lose yourself in a glass of Harries, staring into an open fire. We’ll be enjoying 2015 Harries Grenache Shiraz and we hope you’ll join us.

Drink with

Reuben’s Roast Duck and Potatoes

Ingredients

• 1 whole duck (approximately 2kg)
• 1 peeled onion
• 4 sprigs thyme
• 4 sprigs marjoram
• 5 large potatoes

Glaze

• 4 teaspoons mixed peppercorns
• 1 tablespoon honey
• 2 tablespoons apple cider vinegar
• ½ cup duck fat (from roast)

Sauce

• ⅓ cup red wine
• 3 tablespoons cider vinegar
• ⅓ cup vintage port
• ½ teaspoon ground pepper
• 2 cups duck stock (or substitute high quality chicken stock)

Method

1. Preheat the oven to 220°C. Season duck generously inside and out with salt and pepper then stuff with the onion and herbs.

2. Peel and boil potatoes until tender. Remove from heat and drain thoroughly.

3. Place a wire rack in a baking pan and place duck breast side down on the rack. Roast for 50 minutes, turning half way, setting aside any duck fat present at the halfway point.

4. Place fat into baking pan and coat potatoes liberally. Place potatoes into oven and roast until golden, turning for even colour.

5. To make the glaze collect duck fat from tray and mix with remaining ingredients. (Duck fat can be purchased separately if you feel you’ll run short either for the glaze or the potatoes).

6. Continue to cook the duck brushing with glaze every 5 minutes until the glaze is completely used up. 

7. When the duck is crisp and golden, approximately 1¼ hours, remove from the oven. Remove remaining duck fat from baking pan and tip any juices from the duck back into the pan.

8. Over a medium heat deglaze the baking pan with the wine and cider vinegar. Add pepper, port and stock and bring to a boil. Reduce slightly to thicken. Taste for seasoning, then strain.

9. Carve duck and serve with roast potatoes, sauce and steamed greens.