Bremerton Wines

Bâtonnage Shiraz/Malbec 2016

Winner Top 100 Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (73%) 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 $32.00
  • Bremerton Wines
    PO Box 139
    Langhorne Creek, South Australia
    Australia 5255
  • Eva Pargeter, Cellar Door Sales

Vibrant. Classy young Shiraz, toast & spice with red/black cherry. Cherry spice, bit clunky, gritty tannins. Food : neither detracts nor enhances

Very dark colour with concentrated black fruits, firm tannin and good length that matches well with the dish and becomes a little softer

Very deep crimson/purple. Minty, spicy blackcurrant fruit. Plush fruit, firm tannin, fresh acid. Food: slightly too fruity for the food.

Rich ripe and round fruit. Slight clove and black pepper like characters with great blackberry notes. Ripe chewy tannins with a dark berry fruit finish. Beef ribs go well with this wine as the tannins are toned down nicely.

Deep red, creamy, oaky crushed ripe redberries, blackcurrant dense concentrated nose. Med-full, dry, tannic, finely textured ripe juicy tannins, balanced concentrated oaky dark BC fruit, crushed berries. Deepened flavour and texture of the wine, brought out chocolate earthy notes of the beef dish.

Brilliant deep crimson colour. Ripe mulberry and plummy notes on the nose. Very rich and ripe with lovely plummy fruit and good complexing oak handling, very long and fresh. Really needs food to show its best.

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.