Heirloom Vineyards

Sisters Run Old Testament Coonawarra Cabernet Sauvignon 2017

Award
Winner Blue Gold Fuller Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) , Coonawarra, SA, Australia
Country of Origin
Australia
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $22.00
  • Heirloom Vineyards
  • Megan Bright, Marketing Manager
    Tony Brooks, Proprietor
  • E: megan@heirloomvineyards.com.au
    T: (61) 08 8556 6609
    M: (61) 08 0439922234
  • PO Box 39
    McLaren Vale, SA
    Australia 5173

Bright. Cherry, spice, quite fresh & young, slight camphor note. Cherry spice, donut, lacks length, soft tannins, RS? Food : detracts from the overall feel of the wine, still moreish.

Typical of a smart Cabernet with ripe blackcurrant fruit against a backdrop of Chinese five spice that works well with and without food.

Deep crimson. Mint and black olive. Sweet curranty fruit, supple tannin, clean acidity. Food: meat dish is a bit too rich, wine a bit too fruit-sweet.

Big ripe green, slightly leafy aromas with lovely complex earthy notes on the palate. Bright ripe tannins with balanced acid. A good match as the beef ribs and kale lift the fruit flavours of the wine.

Deep dark red. Smoky red capsicum, lightly vegetal , tomato leaf tinged red berries. Med-full, dry, tannic, cassis, red fruit, dry finely grained tannins. Dry ripe red fruit finish. Long. Neutral pairing.

Brilliant dark crimson colour. Superb nose with black currant, sawn cedar and tobacco leaf aromas. No hint of green tannin, rich and complex with a degree of purity and finesse that is prized in cabernets. a really marvellous balance between primary fruit and those more edgy characters which sits superbly with food.

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.