Cellarmaster Wines

Avon Brae Moculta Eden Valley Shiraz 2018

Winner Top 100 Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) Tanunda, Eden Valley, SA, Australia
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 $30.00
  • Cellarmaster Wines
    PO Box 442
    Australia 5352
  • Alissa Harding, Winemaking Administrator
  • Phone (61) 08 8561 2235

Opens with blackberry jam and sweet berry fruit. Fresh and juicy with attractive fruit purity. The wine’s blackberry jam notes were enhanced by the dish complementing beautifully

Dense and bold with dark fruit. The palate is juicy, concentrated and fleshy. The wine did not go very well with the food as the fruit was a little too bold, and heavy, and the oak flavours were too strong.

Cake spices from the overt oak use is the first aroma encountered on the nose, followed by blackberry and mulberry fruit. Racy acidity and leathery tannins on the palate. Lingers. For those who like ripe, rich and bold flavours. The sweet spice profile of the wine interferes with the fats in the dish.

A delicate black olive and pepper aroma follows though to the palate. A lovely slight coffee richness is evident on the mid palate with lovely ripe balanced tannins on the finish. Great concentration of fruit with lovely integrated oak. Wine mid palate is lifted with dish. A good match.

Full crimson, juicy blackberry, jubey, plum, spice, hint of confection, full bodied quite sweet fruited and flavoursome soft tannins, the dish seems to enhance the sweetness not in a positive way.

Ripe black fruits, peppery notes, plush fruit, nice stewed rhubarb notes, complimenting the oak.

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.