Hay Shed Hill Wines
Hay Shed Hill Cabernet Sauvignon 2016
- Award
- Winner Blue Gold Fuller Bodied Dry Red Wines
- Grape Varieties
-
Cabernet Sauvignon (100%) Margaret River, WA, Australia
- Country of Origin
- Australia
- Alcohol Content
- 14.5% Alcohol by Volume
- Wine Type and Oak Treatment
- Still Red with Oak Treatment
- Recommended Retail Price
- RRP AU $28.00
- Hay Shed Hill Wines
- Rachael O'Connor, Marketing Co-ordinator
- Phone (61) 8 897556046
Andrea Pritzker, Third Term Panellist 2019 Competition
“Forward blackcurrant aromas with overt cedary notes. Big and plush with lots of cedar and very astringent tannins. When paired with the beef ribs the wine appeared more compact and oaky, drying out the palate.”
Warren Gibson, First Term Chairman of Judges, Eleventh Term Panellist 2019 Competition
“Lifted and pure. Fresh fruit. Complexity with some bottle development. Attractive wine. Lovely balance and a good natch with the dish. Savoury flavours linger”
Corey Ryan, Second Term Panellist 2019 Competition
“Deep coloured, brooding dark blackberry fruit aromas. The palate is well structured, rich and chiselled. The tannins and acidity are well focused. The pairing works ok. The mole lifting the dark fruits. The wine tannins cut the beef structure.”
Stuart James Halliday, Fourth Term Panellist 2019 Competition
“Dusty, earthy, tobacco and cigar box, dark chocolate and cassis. A wine of great power and structure, built for medium cellaring”
Susan Bastian, Fifth Term Panellist 2019 Competition
“Dark garnet. Dusty, toasted coconut with raspberry jam. Sweet liqueur berries, furry tannin. A well balanced match.”
Mark Robertson, Eighth Term Panellist 2019 Competition
“Old shot and drying. Chalky. Raisined and dried out fruit, Bitter coffee ground/ash tray palate. With Food ? bitterness is reduced but still a dried out wine. Lacks the toasty notes.”
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
“A bit dried out here, very firm, lacking in fruit and a bit short of redemption. With food, some fruit emerges and it gains in dimension but still dries out on the end.”