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Cellar Select Cabernet-Shiraz


The McGuigan family has been making great quality consistent wines for generations and our Cellar Select range is a fine example.

Blending Cabernet Sauvignon and Shiraz grapes used to be quite common in Bordeaux, but it never happens there now. Fortunately, Australia continues the tradition, relishing the way the blackcurranty flavours of the former variety marry with the bramble and spice of the latter. This example has precisely those characters, coupled with some deliciously subtle oak.

Enjoy with or without food
Serve at room temperature.
Drink within 3 years of the vintage.

Recommended food matches

beef burgers, vegetarian lasagna, seafood, goat cheese

Bottle Cellar Select Cabernet-Shiraz

Matching dishes from the Neil McGuigan & John Torode recipe collection


Preparation time: 30 mins
Cooking time: 10 mins


Serves 4-6

For the chilli dr essing

(you could use readymade sweet chilli sauce, if you prefer)

  • 3 whole dried chillies
  • 50g palm sugar or brown sugar
  • 2 limes, juiced
  • 125ml fish sauce

For the squid

  • 1L vegetable oil, for deep frying
  • 500g (cleaned weight) medium sized squid
  • 10 white peppercorns
  • 1 heaped tbsp sea salt
  • 100g plain flour
  • 1 head of garlic, separated into individual cloves
  • A good handful coriander leaves


Preparation time: 15 mins
Cooking time: 40 mins


Serves 6

For the jerk paste

(you could use a r eadymade jerk paste, but do try this one)

  • 1 big bunch of spring onions or a couple of smaller bunches
  • 2 tbsp soy sauce
  • 2 tbsp vegetable oil
  • 1 tbsp salt
  • juice of 1 lime
  • 1/2 tsp dried thyme, or 1 tbsp fresh thyme leaves
  • 1 tbsp gr ound allspice
  • 1-10 scotch bonnet chillies (these chillies are hot - start with a small amount and add more later if you think it needs it)
  • 1 thumb sized piece of ginger
  • 3 garlic cloves, peeled
  • 1/2 a small onion, peeled
  • 2 tbsp of br own sugar

For the chicken

  • 12 chicken thighs, skin-on and bone-in
  • Marinate the chicken overnight, serve with Peri Peri Sauce

For the rice and peas

  • 200g basmati rice
  • 400g can coconut milk
  • 1 bunch of spring onions chopped
  • 2 large branches of thyme
  • 2 garlic cloves, chopped
  • 1 tsp allspice
  • 2 x 400g cans kidney beans
  • lime wedges, to serve


Preparation time: 15 mins
Cooking time: 5 mins, plus 5 mins resting


Serves 4

For the horseradish cream

  • 1 tbsp fresh grated fresh horseradish
  • 1/2 lemon, juice only
  • 100g fromage blanc or cottage cheese
  • 4 tbsp soured cream or creme fraiche
  • 1 tbsp chopped fresh chives

For the steak

  • 4 x 200g sirloin steaks, at least 2cm thick
  • 2 tbsp vegetable oil
  • sea salt and freshly ground black pepper