Farnese Vini Srl
Vigneti Del Vulture Piano Del Cerro Doc 2016
- Award
- Winner Blue Gold Fuller Bodied Dry Red Wines
- Grape Varieties
-
Aglianico Del Vulture (100%) Basilicata
- Country of Origin
- Italy
- Alcohol Content
- 13.5% Alcohol by Volume
- Wine Type and Oak Treatment
- Still Red with Oak Treatment
- Recommended Retail Price
- RRP AU $60.00
- Farnese Vini Srl
- VALENTINO SCIOTTI, CEO
Martin Moran, Second Term Panellist 2019 Competition
“Dusty spicy savoury notes on the nose mixed with black fruits, and a little firmness on the palate that seems fruitier and more youthful with food.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Deep cherry-crimson. Deep cherry-plum fruit aromas, fresh vanilla oak. Sweet fruit and oak. Drying tannins, low acidity. Food: ok combination.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“A slight savoury note on the nose with elegant fruit tannins on the palate. The wine is better with the beef ribs as the tannins are less obvious.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Deep dark red. Creamy, oaky, dark berries, black pepper nose. Med-full, dry, ripe soft tannins, rich red fruit, balanced, floral spicy concentration and mid-palate persistence. Dry, ripe creamy finish. Long. Pairing brought out creaminess of the wine and made the earthy beef flavour more subtle.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Deep crimson colour. Lovely stewed plum aromas on the nose. Very typical varietal palate with rich stewed plums and a delightful savoury note to the back palate. Food accentuates the ripe varietal flavours in the wine.”
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
- 4 bunch very thinly cut, flash fried in oil
- 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.
- 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.
- Serve the beef on side with celeriac puree and fried kale.
Mike de Garis, Second Term Panellist 2019 Competition
“Ripe & rich, black berry, savoury notes, toast & some leafiness. Sweet oak up front, has some flesh & weight, gritty tannins with flavour. Food : brings the acidity to the fore, and pronounces the medicinal character.”