San Marzano Vini S.p.A.

Anniversario 62 Primitivo di Manduria Dop Riserva 2016 2016

Winner Gold Fuller Bodied Dry Red Wines
Grape Varieties
Primitivo (100%) Manduria, Puglia, Italy
Country of Origin
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $74.99

Very forward bouquet of blackberry confit. Big bright and juicy with enormous chalky tannins leading to a very dry finish. The wine’s blackberry confit notes were a complement to the dish.

A dense and brooding wine with concentrated dark fruit aromatics. The palate is syrupy and viscous and lacks vibrancy. The wine does not go well with the food as it is too sweet-fruited and syrupy.

Developing on the nose with baked black fruit and wet stones. Moderate acidity and a prune finish. A round and easy wine. The wine was a little too sweet fruited for this dish. It caused the finish to feel cloying.

Ripe delicate fruit nose with hints of berry fruit and plums on the mid palate. An inky savoury flavour comes through on the mid palate with a lovely sweet dark olive flavour on the finish. A great match as the wine becomes more dense.

Full red, prune, fruitcake, chocolate, spice, leather, full bodied dense, very ripe syrupy but textured tannins.

Dark and brooding in the glass, ripe black fruits, with a lovely, slight sour finish on the back of the palate, nice fruit weight, generous without being overpowering and disjointed.

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.