Casa Santos Lima - Companhia das Vinhas S.A

Valcatrina, Red 2017

Winner Top 100 Fuller Bodied Dry Red Wines
Grape Varieties
Touriga Nacional (40%) Alentejo
Syrah (30%) Alentejo
Alicante Bouschet (30%) Alentejo
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 $16.99
  • Casa Santos Lima - Companhia das Vinhas S.A
    Quinta da Boavista, Aldeia Galega da Merceana
    Alenquer, Portugal
    Portugal 2580-081
  • Ana Rita Ros├írio, Marketing
  • Phone (351) 263 263769093

Very ripe, slightly raisined fruit here, sweet dates, dried plum, concentrated and remarkably fresh for how ripe it is. Well-managed tannins, interesting saltiness to the palate. Intriguing wine with plenty going for it. The dish doesn?t really relate to the wine, but it does reveal a smoky charred oak character and makes it a bit simpler.

Fragrant blueberry aromas unfold to reveal a bright lively and plush palate with attractive blueberry fruit purity and good freshness. With the beef ribs the bright fruit and spicy notes of the wine were toned down.

Dark red fruit. Intense and strong colour. Sweet fruited. Dark and intense. Not the greatest match with the dish as it amplifies the ripeness

Deep coloured, lifted blue fruits perfumed and alluring aromas. The palate is rich soft and fleshy. The pairing work well. The mole lifted the perfumed blue fruits. The fleshiness of the wine and subtle tannins are strong enough to handle the beef texture.

Expressive dark black cherry fruit on the nose, with a palate that has rich drying tannins, a real food wine, with the beef bringing a lovely sweet note to the wine

Inky purple. Caramel, chocolate and dark berries. Butter menthol, dark fruit and rounded tannin. The wine alcohol and caramel notes slightly dominate match.

Looks concentrated. Nose has excessive oak for power of the fruit. With food ? impressive fruit pokes through once oak is bashed into submission. Young, vibrant and concentrated.

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.