The Coppermine Road 2016

Winner Top 100 Fuller Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) Mclaren Vale, SA, 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 $70.00
  • d'Arenberg
    PO BOX 195
    McLaren Vale, SA
    Australia 5171
  • Jack Scupham, Trade Marketing Coordinator
  • Phone (61) 4 76904082

Ripe, concentrated, and elegant with Eucalyptus and blackcurrant fruit. The palate is young but has a strangely sour edge followed by very drying tannins. For its age, it doesn?t taste as tight and fresh as it should. With the dish, the sourness is still evident on the back, detracting from the overall flow.

Deep inky black colour. Fragrant and forward blackberry bouquet. Very big and tannic with lashings of cedary oak and very drying prominent tannins. The beef ribs dish made the lashings of cedary oak more apparent, drying out the palate

Dense, dark colour. Attractive red fruits. A lovely example of Cabernet Sauvignon, vibrant, fresh and savoury. A good match the beef. Long and lingering

Deeply coloured, lifted spice, black berry and olive aromas. Full flavoured, chewy textured, great line length richness. Well-structured tannins, ripe complex characters. The pairing works very well. The rich mole flavours enhance the wines blue and blackberry fruits. The tannins of the wine and acidity perfectly surround the beef structure.

Chewy earthy tannins, drying on the palate, fruit gets a little overwhelmed by the oak

Magenta and opaque. Ethereal cassis, mint and spice. Gorgeously complex nose. Plenty of rich ripe dark berry fruit on the palate with a great interplay of liquorice, acid and tobacco leaf tannin. Good length. Earth mint and chocolate all go well together.

Colour holding up nicely. Forward lifted aroma ? spicy, toasty, slightly iodine lifted and dusty oak profile. Aging nicely and the tarry, dusty, toasty flavours from age really are helping the wine. Obviously a good concentrated wine to begin with ? traveling nicely with exception of slightly intrusive oak. With Food ? linear, drying and obscured by the 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


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.