Robert Oatley Vineyards

Wildflower Shiraz 2018

Award
Winner Top 100 Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) Mudgee, Margaret River, QLD, Australia
Country of Origin
Australia
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $18.95
  • Robert Oatley Vineyards
    845 Henry Lawson Drive
    Mudgee, NSW
    Australia 2850
  • Rob Merrick, Senior Winemaker
  • Phone (61) 41789 703

Lifted and fresh. Vibrant. Strong wine that lacks some varietal intensity. Savoury tannins. The dish brings out the sweetness.

Deep inky purple hue. Dark plum and cassis fruits, mint and cedar aromas. Dry ripe cassis and plum fruits with salt liquorice and mint notes. Warm alcohol with grainy tannins and moderate length. The rich wagyu brings the fruit forward and tannins soften to grainy.

Attractive nose with good freshness and poise, a medley of red and black berryfruits with spice and pepper notes, juicy and fresh on the palate too, with a nice mouth-filling richness and length. A pleasing match with the food.

Deep crimson. Pure, clean curranty fruit. Rich, round and smooth. Good length, fine tannins, clean finish. With food: Lovely with the beef.

Purple red, aromatic red and violet fruit, soft and juicy tannins, fruit is accentuated by the wagyu and given length.

Very deep ruby red. A mix of red and dark fruits and aniseed. Berry fruits follow on the palate with spice and sandy tannin. A good balance of weight, coconut slightly dominates this wine.

Bright, cherry cheer, lacks complexity, savoury with dark red fruits, toast. Cherry spice, dark red fruits, slight donut, has flavour line, gritty yet soft tannins. Food: has given more weight and persistence, tannins still gritty, but long.

The Fuller Bodied Dry Red Wines were judged with

Wagyu, Potato Gratin and Fennel Salad

Presented by chef Marcell Kustos

Ingredients

  • ~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

Method

  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.

Kemeny's Perpetual Trophy for Best Value Dry Red Table Wine of Competition