Heirloom Vineyards

McLaren Vale Touriga 2017

Winner Top 100 Fuller Bodied Dry Red Wines
Grape Varieties
Touriga (100%)
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 $40.00

Bright. Savoury, bloodplums, mineral-like, cherry & toast. Cherry spice, bright acidity with supporting tannins, moreish. Food : makes the wine appear more moreish (tautology!!).

A lovely Touriga showing classic violets, plum and liquorice that didn?t change greatly with food.

Vibrant deep crimson. Violet/floral, blood plum. Deep dark fruits, some mint and spice. Fleshy palate, fine firm tannins, gentle acidity. Food: meaty/spicy wine notes work well with meat and mole.

Rich raspberry notes on the nose through to the palate. Wild strawberries and black cherry characters on the palate. Quite big but well integrated ripe tannins on the palate. Better with the beef ribs as the berry flavours are toned down and the wine becomes more balanced.

Dense opaque dark red. Sweet fresh fruity redberries, lightly floral nose. Full, dry, fresh floral fruity redberries, lightly tannic, cool crunch fruit character. Dry ripe finish. Long. Pairing had a neutral impact.

Absolutely brilliant deep purple colour. Spicy dark cherry and hints of pepper on the nose. Amazingly savoury palate with lovely primary fruit apparent and a very long tannic finish which melds well with proteinaceous food.

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.