The Laughing Magpie 2014

Winner Blue Gold Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (94%) Mclaren Vale, SA, Australia
Viognier (6%) 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 $29.00
  • d'Arenberg
    PO BOX 195
    McLaren Vale, SA
    Australia 5171
  • Jack Scupham, Trade Marketing Coordinator
  • Phone (61) 4 76904082

A ripe nose, showing some softening from bottle-age. Still a little drying and jarring from oak tannins and the finish has attenuated to an astringent, slightly grubby profile on the back-palate. The food hides all of that and brings out a juicier side to the wine.

Brooding blackberry aromas. Opens bold and firm with a core of ample blackberry fruit and very drying, chalky tannins supported by cedary oak. When paired with the beef ribs the overtly cedary oak was accentuated , drying out the palate.

Complex and attractive nose. Dense. Very tannic and dry on the palate. A moderate match with the dish. Good lingering flavours

Brooding iodine and blue-fruit undertones, red skinned apple and savoury fruit aromas. The palate is well structured and textured with drying tannins. The pairing works ok. The blue fruits are lifted by the mole. The beef structure is surrounded by the fleshy fruits.

Sweet plush dark cassis fruit nose, Christmas cake, and dark chocolate, slight menthol note on the palate, with a firm tannin structure rounding out, however the wine is thoroughly enhanced and improved with the introduction of the ribs

Almost black in colour. Dark blackberry and plum jam. Spearmint herbs and nutty oak and mocha. Lots of rich dark fruit on the palate, with some charry oak. Big and furry tannin, but plenty of fruit to support this. Some complex earthy and mocha notes showing.

Darker brown tints. Aroma shows the benefit of some age. Tar, mineral, iodine and plum. Great palate. Spicy, toasty, grippy but mellowing to coating tannin. Grainy tannins helping the cause. A well balanced interesting wine. Maturing really nicely. With Food ? really good. Toasty flavours compliment beef and celeriac. Grippy works also delivering clean palate with wonderful after taste. Very good combo.

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.