Gomersal Wines

Gomersal Wines Reserve Shiraz 2015

Winner Gold Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz Barossa Valley, SA, Australia
Country of Origin
Alcohol Content
15% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $30.00

Baggy, spice spike, ripe, slight dead fruit. Dead fruit, quite extracted, donut, gritty tannins, hot & hard. Food : doesn?t work at all, detracting from the wine.

Packed with bramble fruit and some tannins too that?s a little softer with the food match.

Deep cherry-plum. Cedary, meaty, slightly tarry. Sweet oily fruit flavours, fleshy texture, firm tannins. Food: sweet oily fruit characters remain.

Rich ripe fruit on the nose and palate. Fruit sweetness and big tannins come through. A hint of lifted clove characters finishes the flavour. A great match as the sweetness of both the wine and the beef ribs work very well together.

Deep dark red. Creamy, oaky dark red berries, concentrated slightly oily floral nose. Full, dry, ripe, tannic, concentrated creamy juicy finely textured tannins spicy juicy mid palate persistence and fruit. Dry ripe finish. Long. Pairing brought out the complexity of the wine and lifted the flavours of the meat.

Extremely rich chocolate and mock aromas on the nose which support strong primary fruit characters. The palate is super ripe and super rich with coffee/mocca and plum pudding flavours. The finish is long and mouth filling.

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.