Pirathon Wines

Pirathon Shiraz 2016

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

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.

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.

Deep crimson. Earthy, curranty, cooked fruit. Blackberry flavours, cedar oak, tight tannin and sour acidity. Food: Wine fruit and tannin dominate the dish.

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.

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.

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


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.