Cellarmaster Wines

Blood Brother Republic McLaren Vale KG Vineyard Shiraz 2018

Winner Blue Gold Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) Tanunda, McLaren Vale, 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 $64.00
  • Cellarmaster Wines
    PO Box 442
    Australia 5352
  • Alissa Harding, Winemaking Administrator
  • Phone (61) 08 8561 2235

Dense, impenetrable colour. Ripe fresh fruit. Massive wine on the palate. A blockbuster. The wagyu can’t compete with this monster.

Dark purple hue. Aromas blueberry compote, vanilla and baking spices. The palate is dry and full with sweet glycerol blueberry fruit, coconut tones and baking spices build into fleshy tannins. The wines ripe blue fruits tend to swamp the gamey meat flavours but the sweet baking spices are diminished and the tannins softened by the meat.

Glossy oak, sweet mulberry and dark cherry on both nose and palate, firm tannins, plenty of them but ripe and with fruit to support. A bold wine, made in a well-balanced manner. Tends to dominate the dish somewhat, tannins still sit up on finish.

Very deep crimson. Meaty, blackberry fruit aromas. Rich, sweet blackberry fruit flavours, some black pepper and spice, vanilla oak. Solid, rich palate texture, fresh acidity, good length, big ripe tannins. With food: Pepper and spice in the Shiraz worked well with the beef, although the fruit characters are quite intense.

Dark purple red, vanilla and coconut nose, chocolate and blood plum palate with soft mouth coating tannins, wine which is complimented by the creaminess of the gratin.

Opaque magenta. Intense dark fruit and coconut. Very sweet dark fruit and coconut flavours, with fleshy texture. The wine and food coconut flavours compliment each other.

Dried herbs, nutty oak and spice, dark berry and chocolate. Savoury, dark berry and spice with nutty oak, gritty yet silky tannins. Food: lifted the flavour profile, and made the tannins longer, moreish.

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.