Reillys Wines

The Dancer Cabernet Sauvignon 2014

Award
Winner Top 100 Fuller Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) , Clare Valley, SA, Australia
Country of Origin
Australia
Alcohol Content
15.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $70.00
  • Reillys Wines
  • Emma Purvis, Marketing Consultant
    Justin Ardill, Proprietor
  • E: emma@reillyswines.com.au
    M: (61) 4 38814422
  • PO Box 374
    KENT TOWN, SA
    Australia 5071

Bn edge. Spicy/dusty oak, choc-mint & spice, slight menthol/camphor. Dusty oak overrides, donut, gritty & drying tannins. Food : semi hides the dusty oak, but seems to lift the acidity.

Very dark colour with a nose of intense black fruits, some spice, oak and good length that works well with the food as it is softened by it.

Very deep plum. Woodsy, earthy, curranty fruit. Full plum-pudding fruit palate. Syrupy, rich and long. Food: good.

Big ripe round fruit with lovely ripe tannin on the mid palate. Big rich fruit sweetness. Quite chewy. A slight hint of green cane coming through. Balances well with the beef ribs.

Deep dense red-black. Warm black berries, spicy juicy nose. Full, dry, ripe, dry, concentrated, tannic, leathery spicy rich blackberries, redberries coulis, oak. Dry, spicy long ripe finish. Food accentuated the fruit of the wine, but also seemed to bring out the tannins, whilst being quite neutral on the food

Deep brick red colour. Attractive blackcurrant and tobacco aromas on the nose. The palate shows some excellent ripe black fruits with a perfumed back palate and lovely length of flavour. Those wonderfully fine grained tannins work well 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.