Blue Pyrenees Estate

Richardson Reserve Shiraz 2013

Award
Winner Gold Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (97%) Pyrenees, VIC, Australia
Viognier (3%) Pyrenees, VIC, Australia
Country of Origin
Australia
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $150.00
  • Blue Pyrenees Estate
    PO Box 3
    Avoca, Vic
    Australia 3467
  • Chris Smales, Winemaker
  • Phone (61) 418 368224

Unusual nose at first. Lifted and fresh. Some cassis. 2nd look better. Firm palate. Savoury tannins. A moderate match with the dish.

Developed slightly oxidized port and raisin aromas. The palate is dry and full with chewy tannins and oxidized port notes. The hint of oxidation and raisined fruit is diminished as are the chewy tannins.

Aromatic nose, dense and spicy, plenty of oak, good fruit concentration and length but a grippy palate nonetheless, oak is a bit dominating at this point. Works ok with the food but no real enhancement of either.

Deep cherry-plum colour. Woodsy, peppery and leathery aromas. Solid palate, clean acidity, textured tannins. With food: Earthy flavours of the wine are ok with the beef.

Medium red, meaty and chocolate fruit, smoky vanillin bitter chocolate palate, earthy and meaty, earthiness is accentuated by the dish.

Deep ruby red with purple brown edge. Dark chocolate earthy and spicy nose. Blackberry fresh mixed herb, spicy oak and suede like tannin with along fennel finish. The spicy fennel flavours in the wine compliment the dish.

Slightly dull. Savoury, slight bacon-like, toasty oak and dark berry. Cherry spice, lots of vanillin oak, slight donut, big and slight drying tannins, raspy. Food: pronounced the oakiness, and slightly covered the drying tannins, moreish.

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.