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Blackstone Paddock Barossa Valley Vintage Release Shiraz 2016

Winner Blue Gold Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) Barossa 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 $17.99

Very sweet-fruited, plush, oaky, even a bit sweet on the palate? Overall, quite direct, upfront and fruit-driven. Much the same with the dish - perhaps better suited with a dessert?

Lifted bouquet of baked blueberry and spice. Supple and ripe with attractive notes reminiscent of blueberry pie. When paired with the beef ribs the wine appeared more chalky and drying.

Very attractive nose. Ripe vibrant fruit. Rich and full. Sweet fruited. Definitely ripe. The dish seems to amplify the sweetness

Deeply coloured brooding dark anise minty aromas. The palate is rich chewy and textured in style. A solid structure robust and mouth-filling. The pairing works well. The dark shiraz flavours are promoted by the mole and the beef texture is surrounded by the structured tannins of the wine.

Plush ripe black fruit, medium to firm tannin structure, juicy acidity, crunchy mouthfeel, pepper and oriental spice, working nicely with the beef ribs

Deep purple, with colour sticking to the glass. Plum, prune and white pepper, spicy oak. Lashings of rich dark fruits, soft fleshier tannin and menthol with a truffle finish. The dish could use some firmer tannin structure.

Looks Brown. Super oaky aroma. Palate over extracted, over oaked to the point of being mint toothpick like. Too much added tannin with out supporting fruit. Clunky, porty and tough going. With Food ? too much oak.

The Fuller Bodied Dry Red Wines were judged with

Beef Ribs with black mole, celeriac puree and fried kale

Presented by chef Marcell Kustos


Beef Ribs

  • 1.5 kg short beef ribs
  • 4 pc onions, chopped
  • 2 pc carrots, chopped
  • 500 ml beef stock
  • 6 Tbsp Mole, black
  • 4 bunch very thinly cut, flash fried in oil
Celeriac puree
  • 600g net Celeriac (after peeling trimming)
  • 2 Tbsp olive oil, salt pepper



  • Heat oven to 150 degrees.
  • Brown the diced vegs, deglaze with the beef stock and add the ribs, bring to the boil and place in oven for 2 -2.5 hours or until cooked and sticky.
  • Remove the ribs, blend the sauce, add 4 Tbsp mole and reduce further.
  • Add back the ribs to reheat.
Celeriac Puree
  • Dice the celeriac (2cm cubes)
  • Heat oil in a saucepan, add the celeriac, season and lightly saute, add water to just cover and cook until tender, about 25mins.
  • Strain and puree, adding butter if you wish a richer tasting puree.
  • Trim and finely slice the kale, flash fry in hot oil and drain on kitchen paper.
To Serve
  • Serve the beef on side with celeriac puree and fried kale.