Chapel Hill Winery

McLaren Vale Shiraz 2017

Award
Winner Gold Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) McLaren Vale, SA, Australia
Country of Origin
Australia
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $33.00
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“Woody, slightly closed at first. A bit dusty and hard at second look. Firm tannins. Not a match with the dish. Sweetness is exaggerated.”

“Inky purple hue. Intense aromatics of bourbon barrel and high toned oak over powerful dark inky black fruit. The palate is dry and full with warm alcohol heat and drying chewy oak tannins shrouding blackberry fruit and mint flavours a very youthful and powerful wine. The high alcohol and high-toned oak is softened by the beef richness and potatoes, bringing soft drinkability to the wine.”

“Aromatic with attractive blueberry, red plum, blackberry and cracked pepper notes, quite an elegant palate, supple and bright with nicely balanced tannins and a long, firm finish. Pleasing pairing with the food, not a huge jump for either but they work harmoniously.”

“Very deep blackcurrant colour. Woodsy, complex aromas. Soupy, savoury flavours. Low acid, edgy tannin finish. With food: Ok with the beef”

“Deep red, dark chocolate and liquorice nose, concentrated chocolate and dried plum palate with firm tannins, the gratin accentuates the creaminess and softens the tannins along with the wagyu.”

“Very deep ruby red. Intense blackberry, black olive and liquorice, toasty, nutty oak. Ripe plums and more liquorice, burnt toffee and suede like tannin. The flavours meld well.”

“Cherry, leafy and dried herbs, toast, graphite. Quite extracted and drying, slight bitter edge. Food: still gritty and drying, hard tannins.”

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
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

Method

  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.