Heartland Wines

Heartland Directors' Cut Cabernet Sauvignon 2015

Winner Blue Gold Fuller Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) Langhorne Creek, SA, 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 $33.00

Ripe, crunchy, leafy Cabernet, the palate has a soft red fruit-edge and tangy acidity framed by well-judged sweet oak. Lacking a little real depth, but it delivers on flavour and punch. With the dish, it comes across fresher and brighter, with a crunchy finish.

Opens with cedar and vanillin. Big, bold and plush with lashings of vanillin oak and a core of ripe blackberry fruit. The wine appeared dried and less plush with more obvious cedary oak when paired with the beef ribs.

Some brown in the colour. Some bottle complexity. Leather and spice. Slightly dried out. Ex[posed by the dish. Dry and hard

Deeply coloured lifted vibrant cassis and black forest mint aromas. The palate is chewy textural and flavoursome. The tannins are wells structured framing the oak undertones. Well chiselled. The pairing works well. The mole promotes the complex aromas of the wine, lifts the black forest characters, oak and cassis. The texture of the beef compliments the wine tannins.

Sweet vanilla oak, ripe cassis berry fruit on the nose, lovely integration of fruit oak and tannin, making for a wine of great depth and structure

Dark garnet, with slight brown tints. Graphite, tarry, earthy, mushroom, minty, gorgeous cabernet nose. Sweet oak, and with dark fruits and quite supple tannin with a rich plum fruit finish. Nice match but brings out the oak in this wine.

Obvious CAS but has some aldehyde and toasty notes creeping through. Angular oak not helping. Palate is dry, short and reliant on oak to prop it up. Not so keen. With Food ? can?t accept the unbalanced oak here. Too much.

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.