Dandelion Vineyards

March Hare of the Barossa Mataro 2016

Award
Winner Blue Gold Fuller Bodied Dry Red Wines
Grape Varieties
Mourvedre (100%) Barossa, 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 $60.00
Buy This Wine

“Spicy, cherry and raspberry aromas leading to a gamey, dark chocolate cherry palate. Quite firm though grainy and textural rather than drying. It is very well suited to the dish?s flavours though the wine is still just a little lacking in flesh.”

“Fragrant bouquet of blackberry and spice with hints of white pepper. Plush and vibrant with great freshness, drive and energy, supported by ripe tannins. The wine?s vibrant blackberry fruit was highlighted when paired with the beef ribs.”

“Wild fruit. Fresh and vibrant. Some aldehyde, bruised apple. Sweetness amplified by the dish”

“Deeply coloured, brooding spice and complex anise and fig aromas. The palate is well structured full flavoured. The tannins dominate the mouthfeel, youthful and richly concentrated wine. The pairing works ok. The blue fruits of the wine and complex aromas being lifted by the mole. The puree and the mole temper the string tannins and alcohol of the wine. The beef texture works well against the Mataro tannins.”

“Sour black cherry notes, with a firm juicy mouthfeel, good supporting oak regime, producing a wine that is powerful, yet well balanced, sure to age nicely”

“Magenta, opaque. Dark plums and hints of musk with ice cream cone oak. Rich ripe berries and soft fleshy tannin with a nutty finish. Nicely balanced.”

“Good colour. Strongly scented varietally pure wine. Full on blueberry, plum and balanced oak. Palate is compellingly strong willed, powerful and beautifully ripe and concentrated. With Food ? super concentrated, elegant structure, ripe, modern tour de force. Excellent 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
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.