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
    Lucy & Rebecca Willson, Proprietor
  • E: eva@bremerton.com.au
    T: (61) 8 85373093
  • PO Box 139
    Langhorne Creek, South Australia
    Australia 5255

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.

Big brooding beast of a shiraz with bramble, liquorice spice, oak and tannin and the food certainly tames it and makes it more manageable.

Deep cherry-plum. Meaty, slightly herbal. Fleshy, full blackberry/currant fruit. Moderate acidity, dry tannins. Food: works well with the meat and mole.

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.

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.

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
Kale
  • 4 bunch very thinly cut, flash fried in oil
Celeriac puree
  • 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.
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.
Kale
  • 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.