Murray Street Vineyards

MSV Estate Greenock Shiraz 2016

Award
Winner Gold Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) Barossa Valley, SA, Australia
Country of Origin
Australia
Alcohol Content
15% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $50.00
Buy This Wine
  • Murray Street Vineyards
    PO BOX 278
    Greenock, SA
    Australia 5360
  • Ben Perkins, Sales Administraion
  • Phone (61) 488 955

“Slightly closed nose. Some freshness and cassis. Complex palate with some sweetness of fruit balancing the structure. The firmness is not moderated. ”

“Deep purple hue. Aromas mulberry and blueberry with mint and dark tea. Dry palate with inky cassis and mint tea, chalky drying tannins. Soft tannins and dark fruits come to the fore the tannins are softened and tea-like.”

“Lots of perfumed juicy ripe fruit, cassis and kirsch, palate is supple with a core of ripe fruit. A more open-knit approachable style with plenty of flavour. Fresh acid on the finish adds freshness. Looks a bit sweet with the food but weight-wise works quite well.”

“Deep cherry colour. Meaty, complex aromas with some pepper and leather. Intense dried-fruit/prune flavours, tangy acid and residual sweetness. With food: Wine sweetness is not good with the beef.”

“Medium red, smokey mulberry nose, blackberry fruit palate with round and long tannins, the dish is overwhelmed by the tannins of the wine.”

“Deep ruby, purple rim. Intense plum, blue flowers and soft mixed green herbs. Sweet plums and black olive, marzipan notes, with a warming spicy finish. There is some nice harmony with flavours but the wine is a bold style and slightly dominates this dish.”

“Dried herbs with slight leafiness, toasty oak; slightly graphite like. SOP, donut, lacks weight and concentration, drying tannins. Food: slightly filled out the palate and added more concentration, tannins still drying and long.”

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.