Bird in Hand
Nest Egg Cabernet Sauvignon 2012
- Award
- Winner Gold Fuller Bodied Dry Red Wines
- Grape Varieties
-
Cabernet Sauvignon (100%) Adelaide Hills, 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 $99.00
- Bird in Hand
- Dylan Lee, Winemaker
- Phone (61) 4 19922701
Martin Moran, Second Term Panellist 2019 Competition
“Age has brought changes, with the wine developing a medicinal and savoury edge that is slightly fresher with food”
Martin Williams, Fourth Term Panellist 2019 Competition
“Deep garnet, tawny rim. Cedar, tobacco, leather and honey aromas. Leathery flavours, very dry tannins. Food: wine is better in its own.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Lovely older wine with hints of leaf, plum and earthiness. Sweet mid palate with balanced tannins. A good match with the beef ribs as the wine and food are quite in harmony.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Deep dark red. Spicy eucalyptus red berries, blackcurrant on nose. Full, dry, tannic, concentrated dark red berries, eucalyptus lightly tannic, creamy oak, good mid-palate depth and persistence. Dry eucalyptus and red berry finish. Long. Pairing accentuates earthiness of dish, drowns out the wine.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Deep brick red colour. Interesting nose of cassis and black olive. Complex and savoury palate with remarkable freshness of fruit and lovely fruit weight on the back palate.”
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
- 4 bunch very thinly cut, flash fried in oil
- 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.
- 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.
- Serve the beef on side with celeriac puree and fried kale.
Mike de Garis, Second Term Panellist 2019 Competition
“Slight developed colour. Spice, black berry and toasty oak, slight mint. Cherry, black berry, toast, donut, has flavour, soft tannins. Food : neither detracts or enhances ? a nice eat & drink, just makes it moreish.”