San Marzano Vini S.p.A.
Sessantanni Primitivo di Manduria Dop 2016 2016
- Award
- Winner Gold Fuller Bodied Dry Red Wines
- Grape Varieties
-
Primitivo (100%) Manduria, Puglia, Italy
- Country of Origin
- Italy
- Alcohol Content
- 14.5% Alcohol by Volume
- Wine Type and Oak Treatment
- Still Red with Oak Treatment
- Recommended Retail Price
- RRP AU $64.99
- San Marzano Vini S.p.A.
- Fabiana Bisignano, Marketing & Communication Manager
- Phone (39) 377 5298772
Website http://www.sanmarzanowines.com
Facebook https://www.facebook.com/SanMarzanoWines/
Twitter https://twitter.com/SanMarzanoWines
Toni Paterson, First Term Panellist 2020 Competition
“Deep, intense and brooding with dark fruit aromatics. Intensely ripe plum and chocolate flavours. The wine did not pair well with the food due to the syrupy nature of the palate.”
Jennifer Docherty, First Term Panellist 2020 Competition
“A big rich ripe bold wine with intense concentration. Ripe sweet plums and blueberry fruit with dried herbs coming out on the finish. For those that like obese wines. The Primitivo was not structured enough to prop up the dish.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Hints of black berry and cedar on the nose with ripe plums and chocalte of the palate. Raspberry and plums on the palate with lovely ripe sweet fruit tannins to finish. A great match as the dish and the wine have similar texture.”
Sam Kurtz, First Term Panellist 2020 Competition
“Medium to full red, varnish, boot polish, prune, leather spice, Full bodied ripe sweet fruit and lush tannins, the wagu dish seems to accentuate the sweetness.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Rich ripe, dark chocolate notes, some uplifted herbal notes, but dry, not to tannic and savoury, brings a lovely sweetness in the wine.”
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
- 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
- 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
- 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.
- 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.
- In a bowl, mix fennel with 1 Tbsp pickling liquid and 1 Tbsp seeded mustard.
- 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.
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Lifted bouquet of sun-warmed dark strawberry and mulberry. Juicy, fruit-pure and lively with excellent intensity supported by plentiful chalky tannins. When paired with the dish the wine’s juicy mulberry fruit was accentuated.”