San Marzano Vini S.p.A.

Sessantanni Primitivo di Manduria Dop 2016 2016

Winner Gold Fuller Bodied Dry Red Wines
Grape Varieties
Primitivo (100%) Manduria, Puglia, Italy
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 $64.99

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.

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.

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.

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.

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.

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


  • ~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


  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.