Chateau Tanunda

Grand Barossa Shiraz 2017

Winner Blue Gold Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) Barossa Valley, SA, Australia
Country of Origin
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
    PO Box 316
    Tanunda, South Australia
    Australia 5352
  • Mitchell McKenzie, Direct Sales and Marketing Manager
  • Phone (61) 2 85633888

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.

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.

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.

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.

Medium red, slightly subdued, berry spice, earth, medium to full, leathery palate.

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


  • ~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.