Aus Provenance

HSR Coonawarra Dry Red 2015

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
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
    55/239 Magill Road
    Maylands, SA
    Australia 5069
  • Sam Brand, Director
  • Phone (61) 488 771046

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.

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.

Deep garnet. Earthy, mint-chocolate. Mid-weight, firm dry tannins and fresh acid finish. Food: quite good with the mole in the dish.

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.

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.

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


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.