Fermoy Estate

Estate Cabernet Sauvignon 2016

Award
Winner Blue Gold Fuller Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (95%) , Margaret River, WA, Australia
Merlot (3%) , Margaret River, WA, Australia
Shiraz (2%) , Margaret River, WA, Australia
Country of Origin
Australia
Alcohol Content
14.0% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $40.00
  • Fermoy Estate
  • Jeremy Hodgson, Winemaker
    Cameron Rhodes, Proprietor
  • E: jeremy@fermoy.com.au
    T: (61) 8 97556285
    M: (61) 488 009589
  • PO Box 123
    Cowaramup, WA
    Australia 6284

Slight dull colour. Choc-mint, choc, toast & camphor, classy. Similar to nose, fleshy but with very drying Cab tannins, moreish. Food : sort of enhances the tannins, while at the same time lifting the flavour.

There?s plenty of intense black fruit to enjoy but also some powerful tannins that suggest ageing it for now is best but food helps to dial back the tannin.

Deep cherry-plum. Floral/blackcurrant. Solid and dense. Drying tannins. Food: chocolate/current goes ok with mole.

Lovely rich liquorice nose through to the palate. Slightly leafy aromatics through to the palate. Quite big tannins to finish. Well balanced as the tannins become more in check when tasted with the beef ribs.

Deep dark red. Red capsicum cassis, pencil graphite, cedar nose. Med-full, dry, fine firm tannins, blackcurrant, creamy red fruit, pencil graphite, cedar. Dry ripe creamy spicy finish. Accentuated finesse of structure of the wine as well as its flavour whilst deepening the earthy, almost gamey depth of flavour of the beef.

Brilliant dark crimson colour. Effusive nose with black olive, blackcurrant and cassis aromas complexed with subtle oak and tobacco. Very attractive palate with lovely fruit weight and a tremendously long tannic finish which is tempered by food making the wine much more complete.

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.