Beresford Wines
Beresford Classic Cabernet Sauvignon 2016
- Award
- Winner Top 100 Fuller Bodied Dry Red Wines
- Grape Varieties
-
Cabernet (100%) Mclaren Vale
- Country of Origin
- Australia
- 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
- Keely Valente, Marketing Coordinator
- Phone (61) 4 10 096 601
Andrea Pritzker, Third Term Panellist 2019 Competition
“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.”
Warren Gibson, First Term Chairman of Judges, Eleventh Term Panellist 2019 Competition
“Quite an open nose. Fresh fruit with some bruised apple aldehyde showing through. Nice short term bottle age. Firm and hard with the dish”
Corey Ryan, Second Term Panellist 2019 Competition
“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.”
Stuart James Halliday, Fourth Term Panellist 2019 Competition
“Earthy dusty savoury tannins, leather and spice, sweet cassis fruit supports the slow cooked beef ribs nicely, especially the acid structure”
Susan Bastian, Fifth Term Panellist 2019 Competition
“Deep garnet. Ribena and cigar box. Rich ripe berries, mint and sandy tannin. Minty finish. This balanced well with fruit and tannin.”
Mark Robertson, Eighth Term Panellist 2019 Competition
“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
Ingredients
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
- 600g net Celeriac (after peeling trimming)
- 2 Tbsp olive oil, salt pepper
Method
Ribs
- 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.
- 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.
- Serve the beef on side with celeriac puree and fried kale.
Stephen Wong, Second Term Panellist 2019 Competition
“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”