Taylors Wines

Taylors Shiraz 2018

Winner Top 100 Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) Clare Valley, SA, Australia
Country of Origin
Alcohol Content
14.0% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $20.00
  • Taylors Wines
    89a Winery Road
    South Australia, S.A
    Australia 5451
  • Karen Cavalier, Customer Experience Manager
  • Phone (61) 0 419622424

Lifted bouquet of ripe blackberry and black plum with hints of peppery spice. Juicy, bright and lively with excellent freshness, fruit intensity and attractive peppery spice carrying through to the finish. The dish brought out the juicy blackberry and attractive spice notes in the wine.

The aroma is deep and intense with fruit compote and preserved cherry aromas. The palate is delicious with great intensity, balanced acidity and vibrancy. The wine is a perfect match for the food. The food brings out attractive cherry and red rose notes in the wine.

Pronounced black cherry fruit on the nose with a slight floral scent on the palate. A wine with finesse and confidence. A long finish with excellent concentration and intensity-well made. Can age or enjoy now. This wine acted like a perfectly matched side berry condiment to the dish.

Rich ripe black peppery notes on the nose through to the palate. Lovely sweet black cheery flavours on the mid palate with ripe balanced tannins and integrated oak on the finish. A lovely slightly inky fruit flavour comes through when tasted with this dish. A great match.

Medium crimson, plum, pepper, spice, medium bodied, relatively soft.

Ripe black plum, warm spices, pepper notes come forward, lovely plushness to the palate, medium firm tannins, good integration of fruit and oak.

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.