Bremerton Wines
Bremerton Selkirk Shiraz 2017
- Award
- Winner Blue Gold Fuller Bodied Dry Red Wines
- Grape Varieties
-
Shiraz (100%) Langhorne Creek, SA, Australia
- Country of Origin
- Australia
- 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
- Eva Pargeter, Cellar Door Sales
Toni Paterson, First Term Panellist 2020 Competition
“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.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Ripe, balanced, round on the palate. An easy drinking wine that is meant to be drunk young. Gets along with food.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“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.”
Sam Kurtz, First Term Panellist 2020 Competition
“Medium red with crimson, plum, chocolate, toast and berry, medium to full bodied, attractive soft tannins, slightly too oaky.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“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
Ingredients
- ~100 g Wagyu sirloin/person, sous-vide at 55C, pan fried
- 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
- 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
Method
- 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.
- 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.
- In a bowl, mix fennel with 1 Tbsp pickling liquid and 1 Tbsp seeded mustard.
- 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.
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“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.”