Casa Santos Lima - Companhia das Vinhas S.A

Colossal Reserva, Red 2015

Winner Gold Fuller Bodied Dry Red Wines
Grape Varieties
Touriga Nacional (30%) Lisboa, Portugal
Syrah (25%) Lisboa, Portugal
Tinta-Roriz (25%) Lisboa, Portugal
Country of Origin
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $19.80
  • Casa Santos Lima - Companhia das Vinhas S.A
    Quinta da Boavista, Aldeia Galega da Merceana
    Alenquer, Portugal
    Portugal 2580-081
  • Ana Rita Ros├írio, Marketing
  • Phone (351) 263 263769093

Vibrant. Fresh & vibrant, dark cherry, toasty oak, slight green edge. Lacks fruit sweetness, slight drying tannins, sour edge. Food : more drying out, with acidity coming to the fore.

A big wine with violets and blueberry and blackberry and liquorice that goes well with food but isn?t enhanced.

Deep crimson. Spicy, dusty fruit aromas. Blackcurrant essence. Sweet, round, lolly fruit. Light but very drying tannins, low acid. Food: too youthful & bright for the dish.

A big slightly chalky nose. Black berry characters on the palate with quite firm tannins. Works well with the beef ribs as the tannins become more balanced and the fruit lifted.

Deep red. Crunchy cool red fruit on nose and palate. Lightly tannic, spicy, moderately concentrated. Dry ripe crunchy fruit finish. Long. Not much impact on the wine but accentuated earthiness of the meat.

Fantastic deep crimson colour. Spicy red plums and red cherry aromas on the nose. There is a welter of bright primary fruit apparent on both the nose and the palate. Wonderful mouth feel with bright primary fruit flavours and a wonderful persistence onto the back palate with very fine grained tannins.

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.