Hay Shed Hill Wines

Hay Shed Hill Cabernet Sauvignon 2016

Winner Blue Gold Fuller Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) Margaret River, WA, Australia
Country of Origin
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
    PO Box 221
    Cowaramup, WA
    Australia 6284
  • Rachael O'Connor, Marketing Co-ordinator
  • Phone (61) 8 897556046

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.

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.

Lifted and pure. Fresh fruit. Complexity with some bottle development. Attractive wine. Lovely balance and a good natch with the dish. Savoury flavours linger

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.

Dusty, earthy, tobacco and cigar box, dark chocolate and cassis. A wine of great power and structure, built for medium cellaring

Dark garnet. Dusty, toasted coconut with raspberry jam. Sweet liqueur berries, furry tannin. A well balanced match.

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


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.