Warner Glen Estate

Warner Glen Estate 2016

Winner Top 100 Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) Margaret River, WA, 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 $25.00
  • Warner Glen Estate
    PO Box 383
    Mount Barker, WA
    Australia 6324
  • Andrew Vesey, Winemaker
  • Phone (61) 08 98921444

Dense, complex, attractive nose. Complex, spicy wine with a rich concentrated palate. A good match with the dish. A nice synergy of flavours.

Dark garnet ruby hue. Aromas of liquored cassis and choc-mint. The palate is dry and warm with high alcohol and fruit is reminiscent of Ribena syrup, cassis liquor and dark choc and sweet mint the firm tannins build into a chewy drying finish. Sweetness of the fruit overwhelms the meat slightly but the meats proteins and richness and softens the chewy dry tannins.

A more savoury expression with brambly berry fruit, soy, dried herbs and cocoa. Quite a supple palate with elegance and good length. A nice match with the food, both lift one another.

Deep cherry-plum colour. Rich woodsy, earthy aromas. Solid, sweet plum-jam flavours. Moderate acidity, firm tannins. With food: The Shiraz flavours worked quite well with the beef.

Medium red, chocolate and red berry with eucalypt notes, soft red fruits and round tannins, the wagyu easily softened the wine and added depth.

Very deep ruby. Slight orange tint. Earthy, spice, cola. Intense dark fruit flavours which follow on the palate. Smoother round edged tannin and good length. The rich flavours of the wine slightly dominate this dish.

Slight brown edge. Cherry, slight fruit salad-like, slight rustic and savoury, nutty oak. SOP, almost juicy up front before big, raspy and drying tannins kick in, moreish. Food: filled out the palate and added to the length of flavour.

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.