Angas & Bremer

Angas & Bremer Shiraz Cabernet 2018

Winner Blue Gold Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (60%) Langhorne Creek, SA, Australia
Cabernet Sauvignon (40%) Langhorne Creek, SA, Australia
Country of Origin
Alcohol Content
14.8% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $15.00
  • Angas & Bremer
    8 The Parade West
    Kent Town, SA
    Australia 5067
  • Tijana Laganin, Marketing Assistant
  • Phone (61) 08 0432741071

Dense youthful colour. Attractive fresh nose with some cassis and red fruits. Dense ripe fruit on the palate. Well balanced in a big frame. Similar with the dish. Sweetness amplified.

Purple inky hue. Simple blued and red fruits with smoky mercapton notes dulling the nose and palate. The meat diminishes the mercapton and brings forward the fruit elements to some extent but also brings forward the vanillin oak palate.

Dark brambly fruits, slightly closed, subtle oak, core of sweet spicy fruit though overall quite a restrained style, supple though firm tannins and bright acid lifts finish. Good length. Pairs well with the food, has the acid to cut through the richness.

Deep cherry-crimson colour. Ripe blackberry fruit with pepper overtones, clean vanilla/toast oak. Full, solid palate; savoury flavours, soft acidity, firm tannin finish. With food: Good combination with the beef.

Purple red, intense ripe mulberry and blackberry fruit nose, concentrated fruit palate with sweet and long tannins, sweet fruit overpowers the dish.

Opaque magenta. Intense blackberry and liquorice violets. Very powerful dark fruits on the palate which is rich and bold with warmth and lots of sandy tannin. This match is slightly bitter.

Blood plums, toast and dark berries, nutty oak, vibrant. Soft and sweet fruit up front, with firm and solid tannins adding length, moreish, dusty oak tannins. Food: made the fruit appear even more sweeter and slight cloying; tannins still firm.

The Fuller Bodied Dry Red Wines were judged with

Wagyu, Potato Gratin and Fennel Salad

Presented by chef Marcell Kustos


  • ~100 g Wagyu sirloin/person, sous-vide at 55C, pan fried
Potato gratin: 30 min at 180 C
  • 1 kg potato, 3mm mandolin
  • 1 can of coconut cream (whole)
  • 1 cup vegetable stock
  • 2 shallots, sliced not minced
  • 4 cloves of garlic, sliced not minced
  • 2 Tbsp olive oil
  • 20 g salt
  • Pepper to taste
Fennel salad:
  • ½ fennel, thinly sliced, mandolin (preferably very thin with Japanese mandolin)
  • Pickle fennel for 10 min in 100ml water, 100 ml apple cider vinegar, 30 g maple syrup, 10 g salt
  • In a bowl, mix fennel with 1 Tbsp pickling liquid and 1 Tbsp seeded mustard


  1. In a frying pan, add 2 Tbsp oil and fry the garlic and shallots on low heat until golden brown. Add coconut cream, stock and salt.
  2. In a baking dish, layer the thinly sliced potatoes and pour the coconut stock onto them. Bake at 180C for 25-30 min, until cooked, golden brown and creamy. Set aside and let it rest for 20-30 min before serving. In that time, the potatoes will absorb the remaining broth and the gratin becomes even more creamy and easier to slice.
  3. In a bowl, mix fennel with 1 Tbsp pickling liquid and 1 Tbsp seeded mustard.
  4. Pan-fry the Wagyu just until nicely seared and the fat melted. DO NOT overcook as well done steak will not match the wine as well as medium.