Grove Estate Wines

The Partners Cabernet Sauvignon 2017

Award
Winner Blue Gold Fuller Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) Hilltops, NSW, 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 $27.00
  • Grove Estate Wines
    4100 Murringo Road
    PO Box 915
    YOUNG, NSW
    Australia 2594
  • Brian Mullany, Managing Director
  • Phone (61) 2 0418600155
    Website

Crunchy, leafy but ripe-fruited Cabernet here, the palate walks that fine line of crunchiness - definitely herbaceous but not unripe. Quite firm and tannic with the dish

Cassis and eucalypt aromas with a gentle hint of leafiness. Classically structured showing vibrant cassis fruit and a backbone of savoury fine-grained tannins. The wine?s vibrant cassis fruit shone through when paired with the beef ribs. A very harmonious match.

Some more edgy, greener notes. Attractive. Lifted and pure with attractive cassis notes. Nice synergy with the dish

Lifted youthful dried herb and savoury red fruits aromas. The palate is rich in cassis and bracken flavours, with chewy tannins. Youthful big and mouth-filling Cabernet. The pairing doesn?t really work. The pairing highlights a hole in the wines palate structure.

Ripe dark cassis nose, cigar box, earth and leather, full Bodied style

Dark ruby, blackcurrant fruit and dark olive with hints of tobacco and forest floor. Fine grain tannin, with bright acid and a slightly dry finish with hints of burnt coffee. Fruit goes well with food flavours.

Good colour. Lively jubey bright fruit but some compelling tannin and acid driving the palate along. Impressive brightness of fruit and tight linear structure makes this a success. Beautifully balanced with strong flavours. Very good wine. With Food ? Still works although primary flavours, which are great, dominate. Maybe a little too much jube at this stage?

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.