Casa Santos Lima - Companhia das Vinhas S.A

Bons-Ventos, Red 2016

Award
Winner Top 100 Fuller Bodied Dry Red Wines
Grape Varieties
Castelão (50%) Lisboa
Camarate (20%) Alenquer, Lisboa
Tinta Miúda (20%) Lisboa
Country of Origin
Portugal
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $8.99
  • Casa Santos Lima - Companhia das Vinhas S.A
    Quinta da Boavista, Aldeia Galega da Merceana
    Alenquer
    Alenquer, Portugal
    Portugal 2580-081
  • Ana Rita Rosário, Marketing
  • Phone (351) 263 263769093

Bright. Savoury, black fruits, toast & spice, slight creaminess. Cherry, dark fruits, donut, slight RS, slight drying tannins, savoury. Food : works quite well, lifting the flavour, but also lifting the acid profile.

Lovely plum and blueberry fruit with a bit of tannin adding weight and structure that?s marginally softer with food.

Deep cherry-crimson. Clean spicy dark fruits, touch of eucalypt. Mid-weight, fleshy fruit, dominant tannin. Low-moderate acidity. Food: quite a good combination.

Lovely bright berry nose through to palate. Ripe tannins with a hint of savoury flavour coming through. Balanced acid and tannins on the finish. A good match as the wine and food become quite integrated.

Deep dark bright red. Fresh, crushed redberries, lightly floral nose. Med-full, dry, juicy fresh red berries, lightly herbal, balanced, good mid-palate weight and concentration. Dry ripe finish. Long. Nice pairing brought out fruitiness but also slightly accentuated in a positive way the tannins giving a texture to the earthiness of the mole beef combination.

Lovely dark crimson colour. Attractive dark fruits, black cherry and spiced plum aromas. Palate shows a richness with primary fruit and lovely persistence of flavour. a great food wine with those lovely primary flavours coming to the fore with food.

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
Kale
  • 4 bunch very thinly cut, flash fried in oil
Celeriac puree
  • 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.
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.
Kale
  • 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.

The John Marris Perpetual Trophy for a Non-Australian Wine of Outstanding Quality (other than Best Wine of Competition/Runner up)