Gomersal Wines
Gomersal Wines Cabernet Sauvignon 2016
- Award
- Winner Top 100 Fuller Bodied Dry Red Wines
- Grape Varieties
-
Cabernet Sauvignon (100%) Barossa Valley, SA, Australia
- Country of Origin
- Australia
- Alcohol Content
- 14% Alcohol by Volume
- Wine Type and Oak Treatment
- Still Red with Oak Treatment
- Recommended Retail Price
- RRP AU $20.00
- Gomersal Wines
- Tijana Laganin, Marketing Assistant
- Phone (61) 08 0432741071
Website http://www.gomersalwines.com.au
Facebook https://www.facebook.com/gomersalwines
Andrea Pritzker, Third Term Panellist 2019 Competition
“Brooding blackcurrant aromas unfold to reveal a juicy, plush, full bodied palate with excellent concentration of cassis and plentiful fine-grained, cedary tannins. When paired with the beef ribs the wine?s juicy fruit character was brought to the fore, making a harmonious match.”
Warren Gibson, First Term Chairman of Judges, Eleventh Term Panellist 2019 Competition
“Lifted, fresh and vibrant. Aromatic and rich with some sweet fruit . A reasonable synergy with the dish. Sweetness amplified”
Corey Ryan, Second Term Panellist 2019 Competition
“Brooding red fruits, some savoury herbal undertones, bracken aromas. The palate is subtle and textured, more medium bodied than full. The pairing works well. The mole chocolate characters marrying well with the cab flavours. The tannins of the wine balance well with the delicate beef texture.”
Stuart James Halliday, Fourth Term Panellist 2019 Competition
“Dusty earthy cigar box and tobacco, with some lovely chewy tannins, good structure, pure fruit”
Susan Bastian, Fifth Term Panellist 2019 Competition
“Very deep ruby. Black olive and plums, leafy fresh herbs. Complex nose with cedary oak. Lovely ripe blackcurrant fruit, bright acid slightly puckery tannin with mocha finish. Tannin of wine slightly dominate food.”
Mark Robertson, Eighth Term Panellist 2019 Competition
“Great colour. Pristine blue fruits driven nose with just right amount of oak backing it up. Very clean, varietal and pure. Ripe fruit palate with an awesome line to it of bright blueberry fruit, cedar and straw. Excellent wine. With Food ? nicely weighted. Stands up nicely to a strong beef flavour and gravy. Has freshness and works well. Great fruit length, hint of oak helping. All balanced and positive.”
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.
Stephen Wong, Second Term Panellist 2019 Competition
“Dusty, dense cassis and blackcurrant, dried tobacco leaf, new leather with firm structure, a crunchy tart cherry finish and drying tannins. the palate gains softness upfront and the tartness is hidden with the dish but the tannins are still drying.”