Mary Street Vintners

Glendale Limestone Coast Cabernet Sauvignon 2015

Award
Winner Gold Fuller Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) , Limestone Coast, SA, 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 $18.00
  • Mary Street Vintners
  • Sam Brand, Director & Proprietor
  • E: admin@brandgroup.com.au
    T: (61) 488 771046
    M: (61) 488 771046
  • 55/239 Magill Road
    Maylands, SA
    Australia 5069

Bn edge. DMS, choc-mint with some leafiness, spice & toast. Cherry, chunky tannins with good flavour. Food : neither detracts nor enhances.

There?s plenty of cabernet?s typical black fruits allied to firm tannins and the food tames the tannins to a degree.

Deep garnet. Woodsy, cedar & caramel. Cedar/tobacco, tough tannin & prominent acid. Food: no improvement.

Ripe slightly dusty notes on the nose with lovely leafy characters on the palate. Great acid backbone with slight cigar box characters on the palate. A great match as the characters of the wine come out more with the beef ribs.

Med-deep dark red. Slightly restrained, spicy, dusty BC, dark red berries, pencil graphite. Med-bodied, dry, lightly tannic, elegant, finely textured, blackcurrant, red capsicum, pencil graphite, touch of creamy oaky red fruit. Dry finish. Moderately long fresh fruity finish. Food seemed to deepen the wine, fairly neutral impact on the dish?s flavours.

Excellent deep brick red colour. Dark plum and cassis on the nose with complex leafy notes. The palate is similarly rich and generous with black fruits and complex vegetal flavours. Food accentuates the complexity in the wine.

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.