Gomersal Wines

Gomersal Wines Cabernet Sauvignon 2016

Winner Top 100 Fuller Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) Barossa Valley, SA, Australia
Country of Origin
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $20.00

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.

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.

Lifted, fresh and vibrant. Aromatic and rich with some sweet fruit . A reasonable synergy with the dish. Sweetness amplified

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.

Dusty earthy cigar box and tobacco, with some lovely chewy tannins, good structure, pure fruit

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.

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


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.