Patrick of Coonawarra
Patrick Estate Cabernet Sauvignon 2014
- Award
- 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
Andrea Pritzker, Third Term Panellist 2019 Competition
“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.”
Warren Gibson, First Term Chairman of Judges, Eleventh Term Panellist 2019 Competition
“Lifted and leathery. Complex. Showing some positive bottle complexity. Woody and ripeness exposed by the beef”
Corey Ryan, Second Term Panellist 2019 Competition
“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.”
Stuart James Halliday, Fourth Term Panellist 2019 Competition
“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”
Susan Bastian, Fifth Term Panellist 2019 Competition
“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.”
Mark Robertson, Eighth Term Panellist 2019 Competition
“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
- 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.
Stephen Wong, Second Term Panellist 2019 Competition
“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”