Longhop Wines

Longhop Shiraz 2016

Winner Blue Gold Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) Mt Lofty Ranges, SA, 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 $20.00

Vibrant. Cherry, spice, toasty oak & fresh. Cherry spice up front, almost sweet oak with slight gritty tannins. Food : covers the sweet oak and adds to the flavour length.

Plenty of black fruit with a touch of eucalypt and firm tannins that say built for the long haul that addition of food takes the edge off of it.

Very deep crimson/purple. Meaty, woodsy/earthy, stewed fruit. Solid fruit, juicy/gummy texture. Hollow and short. Food: quite fruity with the beef.

A lovely ripe slightly liquorice aroma followed through to the palate. Rich round and full bodied with hints of black pepper. A ripe plum flavour on the palate. Well balanced. Sweetness of the beef ribs and the wine work in very well.

Deep dark red. Spicy dark fruit on the nose. Full, dry, ripe almost sweet flavoured redberries, blackberries, elegantly structured. Dry dark fruit on the finish, creamy tail. Long. Deepened and softened the wine, fairly neutral impact on the food.

Deep crimson red colour. The nose is redolent with stewed plum and hints of spice. The palate similarly shows very ripe black fruits with complexity and great length of flavour. Such a complex wine matches well with a rich dish.

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.