Casa Santos Lima - Companhia das Vinhas S.A
Colossal Reserva, Red 2015
- Award
- 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
- Portugal
- 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
- Ana Rita Rosário, Marketing
- Phone (351) 263 263769093
Martin Moran, Second Term Panellist 2019 Competition
“A big wine with violets and blueberry and blackberry and liquorice that goes well with food but isn?t enhanced.”
Martin Williams, Fourth Term Panellist 2019 Competition
“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.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“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.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“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.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“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
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.
Mike de Garis, Second Term Panellist 2019 Competition
“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.”