Pinnacle Drinks

Cat Amongst The Pigeons Fat Cat Barossa Shiraz 2016

Winner Top 100 Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (95%) Barossa, 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 $29.00
  • Pinnacle Drinks
    PO Box 142
    Tanunda, South Australia
    Australia 5352
  • Alissa Harding, Winemaking Administrator 08 8561 2235
  • Phone (61) 08 8561 2235

A bright, cool-climate profile of floral, red berry and licorice leads to a softly fruity and forward palate with lots of concentration, plush tannins and plenty of spiced fruit. Easy-drinking and generous. With food, some unresolved tannin is brought to the fore.

Very fragrant bouquet of blueberry and blackberry. Vibrant and plush with a core of blue fruit underpinned by cedary tannins. With the beef ribs the vibrancy of the blueberry fruit in the wine was diminished.

Lifted, pure and attractive nose. Some slight open, bruised apple notes. Palate is quite dry and ungiving. Rich and concentrated with the dish

Deeply coloured, lifted red blue fruits, spice and complex aromas. The palate is very well structured, full flavoured, the tannins are ample but subtle. The wine finishes long and flavoursome. The pairing doesn?t work with the wine. The mole dominates the delicate Shiraz aromas. The beef is too intense for the wine.

Brooding black berry fruit, dark purple in colour, big tannins, ripe fruit, sweet oak, well balanced, even better with food, it really envelopes the tannins and supports the wine

Opaque, deep purple. Rich earth and dark fruits with hints of fennel, attractive blue flowers. Rich ripe berries, earth and dark chocolate. Loads of sandy tannin. Wine is slightly dominated by dish.

Sound colour. Forward, Iodine, tar, faintly porty aroma. Drying tannin. Fruit is falling away, what?s left is nicely dusty, liquorice, tarry and mineral. Palate structure is very good. With Food ? portiness dominates an otherwise pretty solid wine. Balance is good ? just a little too over-ripe.

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.