Kingston Estate Wines

Kingston Estate Shiraz 2018

Winner Top 100 Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) Clare Valley
Country of Origin
Alcohol Content
14.0% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $18.99
  • Kingston Estate Wines
    11/15 Fullarton Road
    Australia 5067
  • KE Marketing, Sales & Marketing Coordinator
  • Phone (61) 8 82433764

Fragrant bouquet of blackberry jam and freshly cracked pepper. Bright, vibrant and fruit pure with a bright core of blackberry and supple tannins. The wine was even brighter in fruit and more supple in mouthfeel with the dish.

Ripe mulberry and blackberry aromas. Juicy and supple with ripe red and black fruit. The wine matched the food very well due to the suppleness of the palate, and the integrity and brightness of the food.

Depth on nose, brambly with a balanced use of oak adding clove and vanilla spice. Velvety tannins with bright acidity and a black fruited finish. This wine ticks all the boxes and if the price is right, it would be a safe bet for any occasion. The fruit component in this wine added complexity to the richness of the dish.

Big ripe peppery notes on the nose through to the palate. Rich ripe round berry fruit flavours on the palate with well integrated fruit and oak. Great tannin balance with a berry fruit dominated finish. Dish makes this wine big round and fruit driven.

Full crimson red, plum, salami, spice, vanilla bean, concocted, full bodied, moderately oaky, planky, food made the wine look more simple and commercial.

Uplifted dark red fruit notes, cassis, black pepper and dark plum, structured firm tannins on the palate, the food brings out a lovely sweetness to the wine that was initially missing.

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.