Rymill Coonawarra
Rymill Coonawarra Cabernet Sauvignon 2015
- Award
- Winner Top 100 Fuller Bodied Dry Red Wines
- Grape Varieties
-
Cabernet Sauvignon (100%) Coonawarra, SA, Australia
- Country of Origin
- Australia
- Alcohol Content
- 15.3% Alcohol by Volume
- Wine Type and Oak Treatment
- Still Red with Oak Treatment
- Recommended Retail Price
- RRP AU $32.00
- Rymill Coonawarra
- Jamie McDonald, General Manager
- Phone (61) 08 87365001
Website http://www.rymill.com.au/
Facebook https://www.facebook.com/rymill.coonawarra
Andrea Pritzker, Third Term Panellist 2019 Competition
“Cedary, eucalypt aromas. Big plush and cedary with a brooding core of blackcurrant and cedary overtones. The wine remained unchanged when paired with the beef ribs.”
Warren Gibson, First Term Chairman of Judges, Eleventh Term Panellist 2019 Competition
“Lifted and pure. Very attractive. Palate is fresh and vibrant. Savoury and rich with the dish without becoming sweet in appearance. Lovely vibrant Cabernet”
Corey Ryan, Second Term Panellist 2019 Competition
“Brooding dried herb and cassis aromas. The palate is medium to full bodied, well-structured and balanced. The tannins and acid works well to focus the palate length. The pairing worked well. The bright cassis and dried herbs aromas / flavours are exposed. The strong tannins cutting the beef texture well.”
Stuart James Halliday, Fourth Term Panellist 2019 Competition
“Dusty earthy cigar box, sweet black fruit on the nose, rich, ripe and powerful, with a tannin structure to support the oak”
Susan Bastian, Fifth Term Panellist 2019 Competition
“Intense ruby red with slight brown tints. Lovely blackcurrant jubes, hints of eucalypt and spice. Black olive, liquorice, almost velvety tannin and a nice spicy fruit finish. Good balance, but some bitter tannins almost pop out.”
Mark Robertson, Eighth Term Panellist 2019 Competition
“Castelaeo. Good colur. Bright jubey fruit nose that is juicy, vibrant, primary and rich. Palate relies on fruit sweetness, a little oak and associated tannin to drive it. No layers. Very primary. With Food ? simple jube conflicts with food. Too simple.”
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
“A very concentrated cassis nose with a rich, dense and sweet-fruited palate. There is elegance here, albeit on the riper end of the scale. Forward, decadent and plush. With food, the tannins come to the fore and the palate lengthens, allowing more complexity to express itself.”