Tenafeate Creek Wines

Tenafeate Creek One Tree Hill Basket Press Shiraz 2016

Winner Gold Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) One Tree Hill, 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 $28.00
  • Tenafeate Creek Wines
    1071 Gawler - One Tree Hill Road
    One Tree Hill, South Australia
    Australia 5114
  • Michael Costa, Director and Winemaker
  • Phone (61) 40 1637047

Very drying, grubby sweet. Unpleasant. With food, it gets very drying and tannic and the grubbiness persists. No good.

Bouquet of ripe blackberry and cedar. Very big and powerful, very rich and intensely concentrated with lashings of blackberry and cedar. When paired with the beef ribs the wine?s plentiful cedary oak was brought to the fore.

Minty and fresh fruited. Lifted nose. Very firm palate. Somewhat enhanced with the dish. Savoury flavours linger

Brooding savoury simple red fruit aromas. The palate is well structured, rounded but lacks balance. The pairing works ok. The mole lifted the oak in the wine.

Big, structured wine, meaty tannins, ripe dark black pepper fruit, long and rich on the palate

Magenta. Plum, menthol and spice. Ripe berries, plums skin, minty, warming, palate. Quite a silky outcome.

Big looking wine. Dense. Terrific aroma. Tar, coffee, winertgreen, vanilla, cedar, cigar box, Xmas pudding. Palate is powerful, direct and compelling. Terrific concentration and layers. Excellent wine. With food ? complete package. Leaves impression of purity and balance. Super impressive fruit concentration.

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.