Bremerton Wines

Bremerton Selkirk Shiraz 2017

Winner Blue Gold Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) Langhorne Creek, 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 $22.00
  • Bremerton Wines
    PO Box 139
    Langhorne Creek, South Australia
    Australia 5255
  • Eva Pargeter, Cellar Door Sales

Intense bouquet of blackberry with hints of charred wood and eucalypt. Big, bold and fruit-dense with plush and juicy core of blackberry and supple tannins. When paired with food the eucalypt notes were less apparent.

Lovely, fragrant warm, ripe fruits and richness on the nose. Concentrated red fruits on the palate. I enjoy the brightness and supple character of the palate. The wine shined with the food, having intensity and freshness. A great match.

Ripe, balanced, round on the palate. An easy drinking wine that is meant to be drunk young. Gets along with food.

A lovely big ripe berry fruit nose with a lovely ripe fruit driven palate. Hints of lovely oak and chocolate on the palte with lovely ripe fruit tannins. A touch of barnyard notes with slight cigar box on the finish. This dish works well with the ripe tannins.

Medium red with crimson, plum, chocolate, toast and berry, medium to full bodied, attractive soft tannins, slightly too oaky.

Toasty sweet oak leaps out of the glass, rich and ripe, slight herbal notes on back palate, drying tannins, bigger bodied style.

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.