St Hallett Wines

Blackwell Shiraz 2015

Award
Winner Blue Gold Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) , Barossa Valley, SA, Australia
Country of Origin
Australia
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $38.00
  • St Hallett Wines
  • Bronwyn Lindsay, Brand Manager
    Ari Mervis, Proprietor
  • E: rose.ivanoff@sthallett.com.au
    T: (61) 8 85637000
    M: (61) 438 423846940
  • PO Box 120
    Tanunda, South Australia
    Australia 5352

Bright. Cherry spice, slight tobacco leaf, toasty oak. Cherry up front, hollow, very gritty & drying tannins. Food : enhances the drying tannins, and makes the wine more drying.

On the big end of the mid weight spectrum with rich blackberry fruit and some tannin and oak that seems a little softer with food.

Deep plum colour. Ripe blackberry and plum fruit aromas, hints of chocolate. Rich and smooth, ripe fruit, moderate acidity and very fine tannin finish. Food: very good combination ? fruit and chocolate flavours work well with the beef, brioche and hollandaise.

A slight mocha and black pepper nose. Hints of red berries and leather on the palate with slightly drying tannins. A hint of cigar box on the finish. Well matched with the flank and brioche dish as the tannins and fruit become more integrated and the palate is long and supple.

Deep dark red. Crushed dark berries on the nose, light hint of black pepper. Full bodied, slightly black olive tapenade, crushed red fruit, lightly tannic. Dry spicy finish. Long. Dryness of the wine emphasized, not much improvement to the beef.

Very dense crimson colour. Effusive nose with ripe black fruits, hints of vanilla and coconut. The palate is long and complex with well married primary fruit notes and sensitive oak handling. The finish is long and clean and makes for a great food match.

The Medium Bodied Dry Red Wines were judged with

Korean beef flank with Hollandaise and Brioche

Presented by chef Marcell Kustos

Ingredients

  • 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

Method

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.