Chateau Tanunda
Grand Barossa Shiraz 2017
- Award
- Winner Blue Gold Fuller Bodied Dry Red Wines
- Grape Varieties
-
Shiraz (100%) Barossa Valley, SA, Australia
- Country of Origin
- Australia
- Alcohol Content
- 14.9% Alcohol by Volume
- Wine Type and Oak Treatment
- Still Red with Oak Treatment
- Recommended Retail Price
- RRP AU $25.00
- Chateau Tanunda
- Mitchell McKenzie, Direct Sales and Marketing Manager
- Phone (61) 2 85633888
Website https://www.chateautanunda.com/
Toni Paterson, First Term Panellist 2020 Competition
“Reserved, composed and harmonious. The wine has excellent mid-palate concentration and vibrancy. The wine goes well with the food, and although it is richly flavoured, it has very good balance and energy.”
Jennifer Docherty, First Term Panellist 2020 Competition
“An elegant style with forward black fruit, bracing acidity and fine round tannins. Enough concentration and intensity to age for at least 5 years. The structure of this wine framed the flavours of the dish perfectly.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“A bright black cherry nose with hints of savoury notes coming through on the palate. Lovely clove and violet characters are evident with ripe firm fruit tannins coming through on the finish. A good match as the wine becomes more balanced.”
Sam Kurtz, First Term Panellist 2020 Competition
“Medium red, slightly subdued, berry spice, earth, medium to full, leathery palate.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Medium tannins, firm, sympathetic use of oak, helps support the ripe dark fruit, not overpowering the mouthfeel, some nice plushness.”
The Fuller Bodied Dry Red Wines were judged with
Wagyu, Potato Gratin and Fennel Salad
Presented by chef Marcell Kustos
Ingredients
- ~100 g Wagyu sirloin/person, sous-vide at 55C, pan fried
- 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
- 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
Method
- 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.
- 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.
- In a bowl, mix fennel with 1 Tbsp pickling liquid and 1 Tbsp seeded mustard.
- 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.
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Fragrant cassis, black plum aromas. On the palate the wine is juicy and bright supported by ripe tannins. The wine appeared drier and less juicy when paired with the dish.”