Sieber Wines

Sieber Shiraz Cabernet 2016

Winner Blue Gold Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (55%) Barossa Valley, SA, Australia
Carbernet sauvignon (45%) Barossa Valley, SA, Australia
Country of Origin
Alcohol Content
14.2% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $40.00
  • Sieber Wines
    box 20
    Tanunda, SA
    Australia 5352
  • Valmai Sieber, partner
  • Phone (61) 08 85628038

Bright. Dark cherry & toast, spice lift, sweet oak lift, slight leafiness. Cherry, black berry, slight donut, has flavour with gritty tannins. Food :pronounces the black berry fruit spectrum, and adds to overall flavour definition.

Black pastille fruit with a little chocolate and vanilla in the mix too that is unchanged by the food.

Deep cherry-plum. Earthy/woodsy. Roasted meat/veg. Rich and ripe, fleshy fruit, supple tannins. Food: ok combination

Ripe rich berry aromatics that follow through to the palate. Soft ripe balanced tannins. Lovely silky mid palate. A good match with this dish as the wines balance remains and the flavours are enhanced.

Deep dark red. Oaky creamy ripe red fruit, concentrated dark nose ? light floral notes. Full sweet ripe oaky dark berries, juicy, lightly black pepper, dense persistent mid-palate. Dry ripe finish. Long. Good pairing, no clashes and fairly neutral mutual impact on flavours.

Deep dark crimson. Ripe damson plum and vanilla oak on the nose. Complex palate with lovely primary fruit and well handled oak giving the wine interest and making it a very good food wine.

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.