Saddler's Creek

Saddler's Bluegrass Cabernet Sauvignon 2016

Winner Gold Fuller Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) Langhorne Creek, NSW, Australia
Country of Origin
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $42.00

Restrained graphite, dark cherry and blackcurrant tea aromas lead to a tight, firm and mineral palate with abundant tannins. Mouth-coating, powerful and with fierce grip. Will this unfurl without the structure overpowering the wine? Tasted with food, the intense grip is exacerbated and the wine becomes more austere and hard-edged.

Fragrant bouquet of cassis and cedar. Big and plush with vibrant blackberry fruit and plentiful slightly chalky tannins. The cedary oak was more obvious and drying in the wine when paired with the beef ribs.

Complex and attractive nose. Very pure and attractive. Excellent. Rich and concentrated. Very long. The beef tends to amplify the apparent sweetness of the wine

Deeply coloured lifted cassis, complex aromas. The palate is juicy, full and well structured. Balanced oak. The pairing works ok. The wine dominates the dish, the strong tannins and oak influence is too heavy for the mole and the beef. A more charred beef selection would be better with this wine.

Structured wine, blackberry fruit, cassis and dark chocolate, full of firm tannins, needing some food to cut through the robust characteristics of the wine.

Very, deep ruby. Complex nose of dark plum, dusty oak, dried flowers and herbs. Sweet rich dark fruits, coco-nutty oak, round edged tannin on the palate. Quite a good match but wine acid juts out.

Good colour. Primary fruit is plum, blueberry, hint of fish gut and cedar. Oak is present, not so obvious on nose but is helping a pristine bell like clarity on the palate. Linear, super clean, grainy tannins that are juicy and inviting. Angular but in a really good way. Very good wine based on ripe/correct fruit. With Food ? great fruit. Great line. Excellent match with food. Freshness, flavour, balanced tannin and acid work impressively.

The Fuller Bodied Dry Red Wines were judged with

Beef Ribs with black mole, celeriac puree and fried kale

Presented by chef Marcell Kustos


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
Celeriac puree
  • 600g net Celeriac (after peeling trimming)
  • 2 Tbsp olive oil, salt pepper



  • 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.
  • 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.