Forester Estate

Forester Estate Fer 2018

Winner Blue Gold Fuller Bodied Dry Red Wines
Grape Varieties
Fer (94%) Margaret River
Cabernet Sauvignon (4%) Margaret River, WA, 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 $49.99
  • Forester Estate
    1064 Wildwood Rd
    Australia 6282
  • Debbie Pitt, Logistics Coordinator
  • Phone (61) 8 0403206651

Lifted aromas of cassis and blackcurrant leaf. Fresh and vibrant with excellent intensity, bright cassis fruit complemented by cedary oak. Plentiful ripe tannins support. The wine appeared drier and more oaky with the dish.

Rich chocolate and dried plum aromas. The palate is succulent, bright and flavoursome. The wine matched the food perfectly. The intensity of the wine and the food was perfectly matched. An outstanding and sophisticated food match.

A dry purple hued red wine with blackcurrant leaf and blackberry fruit, mouth-watering acidity and chalky tannins. The nose has appealing fruit but the finish is a tad dry. A creaminess comes out of this wine on the finish and meets the creaminess of the potatoes.

A green herbal black current nose and palate. Tight acid and tannins. Chewy tannins with a bramble berry finish. Tannins less chewy and more in balance with this dish.

Full crimson, odd but attractive, leafy, forest floor, red fruits, violet, mahogany, black fruits, full bodied, savoury tannins, quite vibrant.

Minty, herbal notes, soft, elegant tannin structure, with sweet vanillan oak coming through the mid palate.

The Fuller Bodied Dry Red Wines were judged with

Wagyu, Potato Gratin and Fennel Salad

Presented by chef Marcell Kustos


  • ~100 g Wagyu sirloin/person, sous-vide at 55C, pan fried
Potato gratin: 30 min at 180 C
  • 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
Fennel salad:
  • 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


  1. 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.
  2. 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.
  3. In a bowl, mix fennel with 1 Tbsp pickling liquid and 1 Tbsp seeded mustard.
  4. 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.