Casa Santos Lima - Companhia das Vinhas S.A

Azulejo, Red 2017

Winner Blue Gold Fuller Bodied Dry Red Wines
Grape Varieties
Castelão (50%) Lisboa
Tinta Roriz (30%) Alenquer, Lisboa
Pinot Noir (20%) Lisboa
Country of Origin
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $15.99
  • Casa Santos Lima - Companhia das Vinhas S.A
    Quinta da Boavista, Aldeia Galega da Merceana
    Alenquer, Portugal
    Portugal 2580-081
  • Ana Rita Rosário, Marketing
  • Phone (351) 263 263769093

Fresh reductive notes - crunchy and floral with juniper, rosehip cranberry flavours. A lighter style but fresh, silky and enjoyable. Pretty harmonious with the dish, adding a lighter touch. The tannins do emerge, which makes it more drying

Vibrant blueberry aromas. Sweet fruited and simple with lovely blueberry fruit purity but lacking slightly in complexity. With the beef ribs the sweet blueberry fruit purity in the wine is accentuated making for a harmonious match.

Lifted, with a slightly feral nose. Complex. Dry and savoury. Better with the dish. Savoury and long.

Deeply coloured, lifted plum and fig aromas. A complex array of flavours chewy textural wine. The pairing worked well. The big blue fruits being complimented by the mole in the dish. The beef texture worked well with the tannins.

Uplifted notes of violet and rose, sweet ripe fruit, underlined by some nice tannins, well balanced and approachable, lovely food wine

Deep purple. High amounts of mixed ripe berries and leafy notes. Lovely ripe fruits, rich, sweet and round. This dish dominates the wine due to lower tannin structure.

Brown colours a worry ? looks very old. Some pleasing varietal brightness still there on nose which is good. Not too much oak eather which is a plus. Palate works, core of fruit is still vibrant and has some of the aged complexing flavours working. Surprising and very good wine. With Food ? revelation. Toasty works (again). Sleeper wine that is so good with food. A great example of why we should mature red wine.

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.