Bremerton Wines
Old Adam Shiraz 2015
- Award
- Winner Top 100 Fuller Bodied Dry Red Wines
- Grape Varieties
-
Shiraz (100%) Langhorne Creek, 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 $56.00
- Bremerton Wines
- Eva Pargeter, Cellar Door Sales
Martin Moran, Second Term Panellist 2019 Competition
“Big brooding beast of a shiraz with bramble, liquorice spice, oak and tannin and the food certainly tames it and makes it more manageable.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Deep cherry-plum. Meaty, slightly herbal. Fleshy, full blackberry/currant fruit. Moderate acidity, dry tannins. Food: works well with the meat and mole.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Lovely concentrated ripe berry fruit. Balanced ripe tannins with clove like fruit sweetness on the mid palate. Integrated oak. A great match as the beef ribs dish works in with the lovely fruit sweetness of the wine.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Deep dark red. Creamy oaky ripe dark red fruit nose. Full, dry, tannic (juicy ripe), conc oaky creamy red fruit, persistent mid-palate. Dry ripe finish. Long. Good pairing. Emphasized creaminess of the wine whilst bringing a spice to the beef.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Great deep crimson colour. An effusive nose with plums, liquorice, mock and complex oak aromas. The palate is rich and chocolatey with beautiful palate density and weight and a pleasingly long finish. Such a huge wine carried rich food exceptionally well.”
The Fuller Bodied Dry Red Wines were judged with
Beef Ribs with black mole, celeriac puree and fried kale
Presented by chef Marcell Kustos
Ingredients
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
- 600g net Celeriac (after peeling trimming)
- 2 Tbsp olive oil, salt pepper
Method
Ribs
- 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.
- 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.
- Serve the beef on side with celeriac puree and fried kale.
Mike de Garis, Second Term Panellist 2019 Competition
“Slight bn edge. Cherry spice, black olives & toast, nutty. Lacks flesh and carry, donut, leafy spice with drying tannins. Food : neither detracts nor enhances - still has drying tannins.”