Patrick of Coonawarra

Patrick Estate Cabernet Sauvignon 2014

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Winner Gold Fuller Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) , Coonawarra, SA, Australia
Country of Origin
Australia
Alcohol Content
13.8% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $29.00
  • Patrick of Coonawarra
  • Natasha Gordon, Brand Manager
    Luke Tocaciu, Proprietor
  • E: natasha@patrickofcoonawarra.com
    T: (61) 88737 3687
  • PO BOX 11
    Coonawarra, SA
    AUSTRALIA 5263

Ripe, cassis and oak - full-bodied, well-balanced tannins, flavours of blackcurrant, cranberry and tobacco finishing with chewy, crunchy tannins. A mouthful of wine, just a bit drying on the end now but the fruit on the finish is long and sustained. It slightly overpowers the dish but still delivers on aged, savoury, old-world complexity

Opens with vanillin and cedar, with a hint of blackberry fruit and menthol. Rich and plummy with brooding blackcurrant and cedary tannins. The very cedary oak in the wine was accentuated when paired with the beef ribs.

Lifted and leathery. Complex. Showing some positive bottle complexity. Woody and ripeness exposed by the beef

Lifted red fruits, with a dash of dried herb, vanilla and white chocolate aromas. Tightly structured and well-focused wine, the acid and tannins working together. A wine with excellent length and unity. The pairing works very well. The mole compliments the wines flavours and lifts the dried herb characters. The beef texture is perfect to handle the strong wine tannins.

Oak dominant on the nose, however revealing some lovely rich dark fruit on the palate, firm tannins with some good acidity to bring the wine together

Dark ruby with slight brown tints. Lots of cigar box here, showing hints of age and complexity but with dark fruit and spicy, dusty oak. Lots of dark fruit, tobacco and coffee on the palate with sandy, drying tannin, resolving with dark chocolate. Well balanced match.

Colour impressively bright for a V14. Aroma, starting to show some signs of oxidation and toast. Not quite fully integrated. Jarring vanillin oak profile is at odds with the more classic blue fruits profile. Same on palate. Oak is more obvious as the wines toasts up with age. Looks clumsy. With Food ? too dry. Oak completely dominates also.

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.