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
    Po Box 2B
    Coonawarra, South Australia
    Australia 5263
  • Shannon Sutherland, General Manager
  • Phone (61) 08 87365001
    Website

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.

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.

Lifted and pure. Very attractive. Palate is fresh and vibrant. Savoury and rich with the dish without becoming sweet in appearance. Lovely vibrant Cabernet

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.

Dusty earthy cigar box, sweet black fruit on the nose, rich, ripe and powerful, with a tannin structure to support the oak

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.

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
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.