Beresford Wines

Beresford Estate Cabernet Sauvignon 2015

Winner Gold Fuller Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) McLaren Vale, SA, Australia
Country of Origin
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $50.00
  • Beresford Wines
    162 Cross Keys Road
    Salisbury South, *Non U.S./Canada/Mexico
    Australia 5106
  • Keely Valente, Marketing Coordinator
  • Phone (61) 4 10 096 601

Greener with some vegetable notes. DMS. Slightly tired and dried out on the palate. The dish does not work with this wine. No synergy.

Deep inky garnet hue. The nose shows aromatic Italian herbs with tomato stalk and stewed tomato with liquored cassis and tobacco notes. The palate is dry with fresh acidity, dark cassis flavors, tomato and tomato stalk notes and hints of blackcurrant leaf and cedar. Tannins are fine grained, dense and pronounced. The rich meat softens the dense tannins and brings forward the fresh cassis notes and diminishes the green tomato stalk flavours.

Creamy dark fruits, looking a bit advancing and lacks some freshness (older vintage?) which carries on to the palate. A little drying on the finish too. Doesn’t really change much when paired with the food.

Deep cherry-plum colour. Sour-cherry fruit. Rich meaty, smoky and earthy aromas. Chocolate and resin oak. Textured palate, sour acid and tight tannins. With food: Sour acid in wine is too much for the beef.

Deep brick red, mature nose of sweet fruit, raisin and mushroom, long firm palate complex and long, tannins not particularly softened by the dish.

Deep garnet. Intense blackcurrant, mint and spicy oak. Lovely blackcurrant and spice flavour, well balanced suede like tannin. The match highlights the spice and fennel flavours.

Slight brown edge. Big ripe, heavily oaked style, dark berries, savoury, blood plums. Oak, oak and oak overrides, donut, very firm and drying tannins. Food: softens out some of the oak and makes it more savoury.

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.