Tahbilk

Tahbilk Old Vines Cabernet Shiraz 2015

Award
Winner Gold Fuller Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (60%) Nagambie Lakes, VIC, Australia
Shiraz (40%) Nagambie Lakes, VIC, Australia
Country of Origin
Australia
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $46.20
  • Tahbilk
    6 Expo Court
    Mount Waverley, VIC
    Australia 3149
  • Kristina Rossi, Marketing
  • Phone (61) 03 92630200
    Website

Eucalyptus on the nose leads to a grippy, slightly herbal palate with unforgiving tannins from front to back. Firm, not much joy here.

Lifted bouquet of cassis and eucalypt. Very big and bold with lots of power, weight and a core of cassis fruit underpinned by plentiful drying cedary tannins. When paired with the beef ribs the wine appeared drier with warmer alcohol than on it?s own.

Spicy and attractive ripe red fruits. Firm tannins. A nice match with the dish. Good synergy of flavours.

Lifted savoury and red fruits, dried herb and cassis aromas. The palate is well structured, a little hollow finishing drying. The pairing works well. The mole promotes the cassis aromas and complexity of the wine. The wine appears better with food ? fills out the mid palate.

Fruit forward and quiet expressive, cassis notes, a touch of leafiness on the nose, the palate is structured but well balanced

Deep ruby. Minty, cassis and elegant nose. More dark fruit on the palate with a softer, furry tannin. Is a reasonable match with the dish based on weight.

Massive colour. Stands out from the crowd! Big aroma with plenty going on. Tar, plum, Xmas cake, sniff of VA, big oak and liquorice all sort. Palate delivers the same with a proper tight liner acid/tannin that keeps the wine on track. Very powerful, assured ripe wine that is very well made. Great fruit. With Food ? the extra grunt works. Big powerful wine matches the food flavours and is balanced, purposeful and satisfying/

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.