Shottesbrooke Vineyards

Shottesbrooke Estate Series Shiraz 2016

Winner Gold Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) McLaren Vale, 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 $19.99

Very charry bouquet with overt aromas of cedar, toast and mocha. Big bold and chewy with plentiful drying tannins. Very chewy and extractive. The wine appeared very charry and drying when paired with the dish.

A mild aroma of red and dark fruit though it is not particularly expressive. The palate is warm, supple and fleshy. The wine works well with the food due to its palate weight and richness.

Leather and mulberry fruit on the nose. Bracing acidity with chewy tannins and a moderate finish. Not a wine that asserts itself but has good intensity and concentration. Can be quaffable if you have a steak or hamburger at hand. Beef was the answer to this wine.

Big ripe barnyard aromas with well integrated chocolate and dark berry fruit notes. A slightly earthy, feral nose with hints of ripe mulberry and plum on the mid palate. Ripe fruit tannins with a slight cigar box finish round out this wine. Lovely and chewy. The wine remains well rounded with this dish. A good match.

Medium full red with crimson, meaty, prune, plum, spice, full bodied, quite firm and drying tannins, slightly astringent.

Ripe black fruits, nice medium firm tannins, with nice fruit and oak integration on the palate.

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.