St Hallett Wines

Dawkins Single Vineyard Eden Valley Shiraz 2016

Winner Gold Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) Eden Valley, Barossa Valley, 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 $55.00

Ripe cherry, black forest cake style. A more crowd-friendly wine. With the dish, it tastes more chocolatey, but fades away on the finish, revealing the wine?s lack of staying power.

Very intense bouquet of blackberry, black raspberry and black cherry with hints of eucalypt and cedar. Full and rich with plush black fruit supported by cedary tannins. When paired with the beef ribs the wine?s eucalypt and cedar notes were accentuated and the fruit diminished.

Complex, lifted. Strong ripe fruit showing through on the aromatics. . Wood volatility on the palate. Hard and dry with dish

Deeply coloured lifted spice and blue fruit with minty dusty oak aromas. The palate is well structured and chewy rich and robust, good acidity and length. The pairing surprisingly doesn?t work that well. The blue fruits and fleshiness work well with the food, but the mole promotes the dusty minty oak characters of the wine.

White pepper, oriental spice, star anise, firm tannins, ripe fruit, lovely elegance on the palate

Deep purple. Rum and raisin and coconut. Sweet fruit and vanilla oak, rounded tannin. Wine is round and fruity but kind of matches the food on weight.

Good colour. Grassy pepper and coffee/mocha aroma. Has red fruits also. Pretty strongly scented and forward. Definitely on cooler climate mode. Still a contradictory jubey flavour here as well. With Food ? jubery sweetness is on the finish of this wine. Works pretty well in every other respect. Clean, oak in check, line good.

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.