Rymill Coonawarra

Rymill Coonawarra Cabernet Sauvignon 2015

Winner Top 100 Fuller Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) Coonawarra, SA, Australia
Country of Origin
Alcohol Content
15.3% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $32.00

Closed, dense nose. Attractive. Some bottle age helping with complexity. Quite long and savoury. A great match with the wagyu accentuating the complexity of the wine and softening the tannins.

Deep inky garnet colour. The nose shows savory richness of tomato compote, leather and tobacco. The palate is dry and full with fresh acidity over a core of lean cassis fruit with mint and a hint of tomato stalk. Tannins are high and chewy with a cedar and chewing tobacco edge. The tannins are somewhat softened but the fruit weight is missing to be more prominent on the palate or soften the drying savory edge.

Dark, savoury, spicy nose, touch of development (age?) soy sauce, rich fruit on the palate with more freshness than nose would suggest. Big wine but balanced and lengthy. A bit much for the dish but doesn’t detract.

Deep plum colour. Woodsy, pine forest-floor aromas. Solid, dense palate. Fresh acid and very firm tannins. With food: Wine flavours are ok with the beef although the tannins are too tough for the food.

Deep red, pale red hue, liquorice and tar nose, nose of chocolate and sweet leather with firm mouth coating tannins that are softened and lengthen by the dish with the fennel adding aromatic lift.

Dark garnet. Intense blackcurrant, black olive, dusty oak, cinnamon and brown sugar and layered complexity. Beautiful dark fruits, spice and balanced tannin, with good length. The complexities of the wine and food meld nicely.

Slight brown edge. Dull, lacks freshness, toast with some chocolate and dark berry, some cassis like fruit. Cassis and chocolate, slight donut, firm yet long tannins, moreish. Food: softened out the palate a bit more, given more length and moreishness.

The Fuller Bodied Dry Red Wines were judged with

Wagyu, Potato Gratin and Fennel Salad

Presented by chef Marcell Kustos


  • ~100 g Wagyu sirloin/person, sous-vide at 55C, pan fried
Potato gratin: 30 min at 180 C
  • 1 kg potato, 3mm mandolin
  • 1 can of coconut cream (whole)
  • 1 cup vegetable stock
  • 2 shallots, sliced not minced
  • 4 cloves of garlic, sliced not minced
  • 2 Tbsp olive oil
  • 20 g salt
  • Pepper to taste
Fennel salad:
  • ½ fennel, thinly sliced, mandolin (preferably very thin with Japanese mandolin)
  • Pickle fennel for 10 min in 100ml water, 100 ml apple cider vinegar, 30 g maple syrup, 10 g salt
  • In a bowl, mix fennel with 1 Tbsp pickling liquid and 1 Tbsp seeded mustard


  1. In a frying pan, add 2 Tbsp oil and fry the garlic and shallots on low heat until golden brown. Add coconut cream, stock and salt.
  2. In a baking dish, layer the thinly sliced potatoes and pour the coconut stock onto them. Bake at 180C for 25-30 min, until cooked, golden brown and creamy. Set aside and let it rest for 20-30 min before serving. In that time, the potatoes will absorb the remaining broth and the gratin becomes even more creamy and easier to slice.
  3. In a bowl, mix fennel with 1 Tbsp pickling liquid and 1 Tbsp seeded mustard.
  4. Pan-fry the Wagyu just until nicely seared and the fat melted. DO NOT overcook as well done steak will not match the wine as well as medium.