Aus Provenance
HSR Coonawarra Dry Red 2015
- Award
- Winner Blue Gold Fuller Bodied Dry Red Wines
- Grape Varieties
-
Cabernet Sauvignon (80%) Coonawarra, SA, Australia
Cabernet Franc (12%) Coonawarra, SA, Australia
Merlot (8%) Coonawarra, SA, 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 $55.00
- Aus Provenance
- Sam Brand, Director
- Phone (61) 488 771046
Martin Moran, Second Term Panellist 2019 Competition
“A fine cabernet just starting to add savoury notes to its youthful black fruit and hint of mint that seems younger and richer with food.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Deep garnet. Earthy, mint-chocolate. Mid-weight, firm dry tannins and fresh acid finish. Food: quite good with the mole in the dish.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Slight green cane characters on the nose through to the palate. Firm chewy tannins with a slightly gamey leathery finish. An excellent match as the beef ribs dish makes this wine come alive. The fruit and tannin structure give the wine great length.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Deep dark red. Peppery, pencil graphite, cassis nose. Full, dry, soft juicy tannins, pencil graphite, red pepper, juicy mid-palate weight and concentration. Dry ripe finish. Long. Relatively neutral mutually between both wine and food.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Really attractive dusty aromas with black fruits and tobacco leaf. Complex palate with those same primary fruits complexed with tobacco and restrained oak influences it has a fine grained tannic finish which works exceptionally with food.”
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.
Mike de Garis, Second Term Panellist 2019 Competition
“Bn edge. Lacks punch, toasty, nutty oak. Cherry cheer, donut, hard edge, gritty tannins. Food : doesn?t work at all ? brings the tannins to the fore.”