Beresford Wines

Beresford Classic Cabernet Sauvignon 2016

Winner Top 100 Fuller Bodied Dry Red Wines
Grape Varieties
Cabernet (100%) Mclaren Vale
Country of Origin
Alcohol Content
14.6% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $24.99
  • Beresford Wines
    162 Cross Keys Road
    Salisbury South, *Non U.S./Canada/Mexico
    Australia 5106
  • Keely Valente, Marketing Coordinator
  • Phone (61) 4 10 096 601

Strong eucalyptus and crunchy tobacco leaf here. A very powerful, dense wine, grippy tannins, lots of palate weight, a little bit brutal and lacking elegance but no denying the intensity here. With food, there is a curious reemergence of the eucalyptus on the back and the wine?s power is downplayed

Opens with intense eucalypt aromas intermingled with blackcurrant and cedar. Big, full bodied and rich with a deep core of blackcurrant and plentiful cedary tannins. When paired with the beef dish the wine?s blackcurrant fruit was accentuated.

Quite an open nose. Fresh fruit with some bruised apple aldehyde showing through. Nice short term bottle age. Firm and hard with the dish

Deep coloured, lifted cassis and dried herb characters. The palate is well structured with dried herb and sweet fleshy fruits. Well structured tannins and good acidity focus the palate. The pairing works well. The cassis and herbs are promoted by the mole. The tannins and acidity cut the beef texture well.

Earthy dusty savoury tannins, leather and spice, sweet cassis fruit supports the slow cooked beef ribs nicely, especially the acid structure

Deep garnet. Ribena and cigar box. Rich ripe berries, mint and sandy tannin. Minty finish. This balanced well with fruit and tannin.

Bright colour. Young looking. Attractive nose. Ripe full luscious fruit. Appealing. Soft and plush palate. Length food and primary fruit to the forefront. Nicely made wine. With Food ? lovely plush fruit helps the wine shine with food. Very good.

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.