Pirathon Wines
Pirathon Shiraz 2016
- Award
- Winner Gold Fuller Bodied Dry Red Wines
- Grape Varieties
-
Shiraz (98%) Barossa Valley, SA, Australia
- 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 $25.00
- Pirathon Wines
- Adam Skelton, Manager
- Phone (61) 08 7200 0129
Website http://www.pirathon.com
Twitter https://twitter.com/pirathonw
Martin Moran, Second Term Panellist 2019 Competition
“Quite a chunky big shiraz with a lot of fruit but notable oak and tannin that softens a little, but only a little with food.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Deep crimson. Earthy, curranty, cooked fruit. Blackberry flavours, cedar oak, tight tannin and sour acidity. Food: Wine fruit and tannin dominate the dish.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“A slight clove, earthy, black pepper nose follows through to the palate. Firm ripe tannins with ripe fruit follow through to the finish on the palate. A great match as beef ribs lifts the wine flavours and ands another dimension.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Deep dark red black. Creamy oaky, spicy concentrated crushed dark berries, black pepper nose. Full, dry, lightly tannic, creamy oaky concentrated dark fruit, spice, pepper, black berries. Dry ripe finish. Long. Fairly neutral impact in pairing.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Very deep crimson. The nose has complex aromas of ripe plums and vanilla oak with hints of spice and pepper. A very rich palate with elements of stewed plums and plum pudding with a long finish supported by supple tannins.”
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
“Vibrant. Bright & fresh, cherry spice, toast & black olive. Sweet up front, donut, lacks flesh, hard drying tannins. Food : hasn?t helped the lack of flesh, tannins still hard & drying.”