Jack Rabbit Vineyard

Jack Rabbit Vineyard The Bellarine Shiraz 2017

Award
Winner Blue Gold Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) Bellarine, Geelong, VIC, Australia
Country of Origin
Australia
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $35.00
  • Jack Rabbit Vineyard
  • Nyall Condon, Winemaker
    David Sharp, Proprietor
  • E: nyall@jackrabbitvineyard.com.au
    T: (61) 3 52512433
    M: (61) 417 877388
  • PO Box 879
    Geelong, VIC
    Australia 3219

Vibrant. Bright cherry spice with nutty oak & toast, slight leafiness. Cherry bright, dusty oak, donut with gritty & drying tannins. Food : neither detracts nor enhances.

Inky dark purple colour and fruit with some tannin that doesn?t change too much with the food.

Deep crimson. Floral/blackberry aromas, some pepper and spice. Full, very fleshy. Bit simple. Fresh acidity and supple tannins. Food: wine is swamped by the meat.

Quite an earthy nose with a full savoury palate. Good tannin balance with a nice acid back bone. Quite concentrated fruit to the finish of the palate. A great match as the beef ribs and kale match the lovely earthy notes that are in the wine.

Deep dark red. Creamy oaky , Blackcurrant, spice, redberries on nose. Full, dry, sweetly-flavoured blackberries, dark red berries, finely textured tannins, balanced. Dry creamy fruit. Long. Neutral mutual impact.

Brilliant bright crimson colour.Really attractive spiced plum aromas with a lactic undercurrent. Really exceptional fruit quality on the palate with spice, plums and a peppery note. Exceptional mouth feel and length of flavour typical of a cooler climate shiraz. A superb food wine that really needs food to come to the fore.

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
Kale
  • 4 bunch very thinly cut, flash fried in oil
Celeriac puree
  • 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.
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.
Kale
  • 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.