Casella Family Brands

Casella 1919 Shiraz 2013

Winner Gold Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) Padthaway
Country of Origin
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $100.00
  • Casella Family Brands
    Po Box 281
    Yenda, NSW
    Australia 2681
  • Greg Short, Winemaker
  • Phone (61) 427 203177

A complex, brambly style showing some development and tertiary aromas of cigar box and cedar. The palate is full, rich, decadent and soft with good concentration, well-managed tannins and a fairly long finish. Big, classic style with a few years age. Paired with the dish, it tastes a bit simple and lacking in complexity.

Bouquet of freshly-picked blueberry and cedar. Fresh, plush and vibrant with excellent intensity, but slightly chalky drying tannins. When paired with the beef ribs and wine appeared more fruity and the tannins less drying.

Some bottle development. Savoury and complex. Similar on palate. Wordiness comes through with the dish

Lifted savoury and forward aromas. Chewy textural wine, good intensity of flavour, however the wine lacks mid palate generosity, finishing dry. The pairing appears a little disjointed. The wine lacks enough flavour to handle the rich mole characters.

Fruit forward style, rich dark chocolate and cassis notes, firm tannins, that are drying, but are well balanced

Deep garnet with slight brown tints. Dark plum, dark chocolate, soy, rum and spice. Lovely complex nose. Still with some bright dark fruit on the palate with hints of earth and mushroom. Plum skin type tannin finish. Rich wine and food.

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.