Kirrihill Wines Pty Ltd

Kirrihill Regional Selection Cabernet Sauvignon 2018

Award
Winner Top 100 Lighter Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (86%) Clare, SA, Australia
Country of Origin
Australia
Alcohol Content
14.8% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $19.00
  • Kirrihill Wines Pty Ltd
    PO Box 7751
    Clare, SA
    Australia 5453
  • Sarah Christie, Production & Marketing Manager
  • Phone (61) 0433044205
    Website

Fresh and vibrant. Deep ruby red colour. Cassis and red fruits. Some reasonably savoury tannin for a lighter-bodied class. Quite delicious. An excellent match with dish. The lovely savoury flavours work well with lamb.

Dark purple fruits, blue ink and cocoa powder tannins on a medium body with blocky tannins, some alcohol heat clipping the vibrancy of the wine. The gamey lamb really brings the cassis and plums fruits to life on the palate and the fattiness of the lamb softens and extends the previously dense and blocky tannins in the wine. A great match!

Bold spicy nose with plenty of dark fruit and oak to match, palate is similar, nice fruit weight and savoury tannins offset with acidity to brighten the finish. Food pairing shows up the fruit sweetness a little more, making it look a little simplistic but overall a fair match.

Deep cherry-crimson. Deep curranty fruit, some undergrowth/forest-floor. Smooth, velvety palate. Sweet ripe currant fruit, cleansing acid, very fine tannins. With food: Very good combination – softness of acidity and tannins complement the food well.

Mid red, chocolate and spice, black fruited with round sinewy tannins, drying on finish, the lamb softens the tannins and allows for a much softer finish.

Deep ruby red with deeper purple rim. Medium intensity with dark berry, blackcurrant and liquorice spice with hints of black olive. Rich upfront dark fruit and plum with some delicate mixed fresh herbs and hints of French beans. Medium body wine quite pleasurable to quaff. Wine slightly overpowered the dish.

Skinsy, dried herbs, savoury with some toasty oak notes. Cherry and dk berry spice, nutty/dusty oak, slight donut, drying tannins with flavour, moreish. Food: cherry spice flavours enhanced, savoury notes to the fore, and partially softens the tannins.

The Lighter Bodied Dry Red Wines were judged with

Lamb with Hummus, Paprika Oil and Almonds

Presented by chef Marcell Kustos

Ingredients

Hummus:

  • 1 can chickpeas
  • 100g tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cloves garlic, crushed
  • 100ml cold water
  • 40ml mild olive oil
  • ½ tsp salt
  • ½ tsp cumin
  • Good quality olive oil, to serve
Lamb:
  • ~70g Lamb filet/person, sousvide at 57C, charred, sliced thinly ~ carpaccio
Paprika oil:
  • Warm 2 Tbsp olive oil
  • 1 Tbsp smoked paprika powder
  • 2 Tbsp caramelised balsamic vinegar
  • 2 red capsicum, quartered, charred (15-20 min at high grill), finely diced
For plating:
  • Blanched almonds, microplaned

Method

  1. Cut the capsicums into quarters and roast at high grill for 15-20min until they are cooked through and become charred.
  2. Remove skins and finely dice the capsicums.
  3. In a microwave-safe bowl, mix olive oil and smoked paprika powder and microwave it for 10-15s (should release aromatics). Add caramelised balsamic and diced capsicum, set aside until plating.
  4. In a food processor, blend hummus until smooth.
  5. Char-grill lamb and slice thinly.
  6. Plate hummus and flatten in on the plate. Add the capsicum mixture. Lay sliced lamb on top and finish with microplaned almonds.