Brand's Laira of Coonawarra

August Tide 2015

Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (54%) Coonawarra
Merlot (39%) Coonawarra
Petit Verdot (9%) Coonawarra
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 $25.00
  • Brand's Laira of Coonawarra
    PO Box 323
    Australia 5263
  • Sam Flint, Admin and Cellar Door Manager
  • Phone (61) 8 0429959572

DMS with character, choc-mint & spice, black berry & cassis, toasty oak. Choc-mint & cassis, savoury, slight hollow but has flavour line, gritty & long tannins. Food : extended the palate line, goes well with the tannins, moreish & savoury.

There?s development alongside the varietal black fruits, but probably a little too much for its age and all of that is true with food but a bit more tannin thrown in.

Deep plum, garnet rim. Woodsy, earthy forest-floor aromas. Dense dark fruit and cedar flavours, firm tannin finish. Food: woodsy/undergrowth flavours aren?t a good match with the dish.

Dark berry and earthy tones on the nose with ripe aged tannins on the palate. Hints of leather and wild cherry characters emerge on the finish with the slightly grainy tannins. A good match with the flank and brioche dish as the wine is lifted and becomes even more integrated.

Deep dark red. Pencil shavings, blackcurrant, cassis nose- nice concentration on nose. Med-full, dry, ripe juicy tannins, lightly tannic, fresh crunchy blackcurrant and a touch of creamy oak following through on finish. Long. Food deepened the flavours of the wine, emphasizing varietal character, whilst gently lifting the sweet grassiness of the beef.

Dense deep brick red to the eye. Very intense black olive and maraschino cherry with dried herbs and tobacco leaf aromas. The palate has richness and length with more than enough fruit weight for the fine tannic backbone. This more complex style is well suited to food.

The Medium Bodied Dry Red Wines were judged with

Korean beef flank with Hollandaise and Brioche

Presented by chef Marcell Kustos


  • 4 pc ribs/flank
  • 30g sugar
  • 60ml sesame oil
  • 120ml soy sauce
  • 2 pc green onions, minced
  • 4 cloves garlic, minced
  • 30 g sesame seeds, toasted
  • 0.5 tsp ground ginger
Korean Hollandaise
  • 100 ml lime juice
  • 6 pc peppercorns
  • 1 Tbsp ginger, fresh
  • 2 sprig green onions, green
  • 4 pc egg yolks
  • 200 g clarified butter, warmed
To serve
  • 8 pc brioche bread, pan toasted with Hollandaise from above
  • 50 g sesame seeds, toasted


For the best result, this recipe requires sous-vide set up and preparation 1 day ahead.

  1. Mix ingredients for the flank marinade and pour it in a zip-lock bag with flanks.
  2. Sous-vide at 55 degrees for 1 hour and marinate in the fridge overnight.
  3. Pan fry before serving.
  4. For the hollandaise, place ingredients in a zip-lock bag and sous-vide for 30 minutes.
  5. Then blend the cooked ingredients with a blender until becomes smooth.
  6. Smear both sides of the brioche with hollandaise and pan fry them.
  7. Smear more hollandaise on the brioche, add thinly sliced flank and toasted sesame on top.