MINO + CO Wines

Little William Monetepulciano 2016

Winner Blue Gold Fuller Bodied Dry Red Wines
Grape Varieties
Montepulciano (98%) Victora, VIC, Australia
Shiraz/Syrah (2%) Langhorne Creek, SA, Australia
Country of Origin
Alcohol Content
15% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $35.00
  • MINO + CO Wines
    113 Hanwood Ave
    Hanwood, NSW
    Australia 2680
  • Nick Guglielmino, General Manager
  • Phone (61) 438 438019622

Fresh, light garrigue aromas, black olive and cocoa nib flavours. Grainy tannins with a fleshy palate. The acidity here is just vigorous enough to stop it from going flabby. With the dish, the wine reprises its palate flavours on the finish, adding vibrancy to the match

Savoury sour black cherry bouquet. Rich, plush and vibrant with lively freshness. Plentiful chalky tannins in support lending the wine the potential to age. When paired with the beef ribs the chalky tannins in the wine were more apparent

Dark red fruit. Intense and attractive. Some volatile notes. Wild. Sweet fruited wine. A moderate match with the dish.

Deeply coloured lifted complex dark cherry and spiced anise aromas. The palate is chewy and textured good structure and length, well made, with balanced, youthful fruits and tannins. The pairing works ok. The blue dark fruits are promoted by the mole. The tannins are not really strong enough to cut the beef texture.

Dark ripe black fruits, savoury, earthy undertones, chewy tannins, on the drying side, more suitable to consuming with a rich meat dish, like slow cooked beef ribs

Deep purple. Ripe dark fruits. Rich and concentrated palate. Furry tannin. Wine is slightly overpowered by this meal.

Great colour. Wine is stuffed by too much new oak. Can not see any fruit. Palate the same. Pity, as structure is a good mix of fruit, acid and tannin drive. With Food ? oak is held in check with food. Allows strong rounded fruit to shine. Works better with food but would be a much better wine with oak in check.

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.