Three Kangaroos

Three Kangaroos "Double Barrels" 2015

Award
Winner Gold Fuller Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) , Barossa Valley, SA, Australia
Country of Origin
Australia
Alcohol Content
16% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $80.00
  • Three Kangaroos
  • Rob Turnbull, PR Manager
    Eason Liu, Proprietor
  • E: wines+sydneyint@bullandbull.com.au
    T: (61) 488 858888
    M: (61) 437 267881
  • GPO Box 1001
    Adelaide, SA
    Australia 5001

Intensely ripe, liqueur-like blackberry nose, sweet and concentrated with abundant tannin, lots of richness on the palate and a long finish. Very oaky. With the dish, it retains some elegance though the tannins are a bit on the drying oaky side

Opens with fragrant dark plum and cedar. Rich, plush and full bodied with ample black fruit and sweet ripe tannins. The ripe black plum and blackberry fruit of the wine was accentuated by the pairing with the beef ribs.

Dark fruit. Dense and concentrated. Very ripe. Some bruised apple. Dark brooding fruit. Tannins exposed by the dish

Deep colour, lifted licorice anise aromas. A richly concentrated, full flavoured wine, rounded mid palate, flavoursome with excellent acidity and length. The pairing works well. The mole promotes the anise flavours in the shiraz. The shiraz tannins pairing well with the delicate beef structure.

A big structured wine with lots dark black fruit, lots of tannins, the wine is in pretty good balance however with fruit and oak integrated

Very deep ruby. Intense dark plum/prune nose with toasty vanilla oak and hints of aniseed. Rich dark fruits, plums and chocolate full bodied. It?s a very masculine and ripe wine with loads of sandy tannin. Good flavour match.

Fine colour ? big oaked up porty nose, plenty of fruit but in an old fashioned oak fruit acid mode. Feels extracted and dried out and prematurely aged. With Food ? over ripe porty flavours predominate. Drying and lasking freshness.

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.