Jim Brand Wines

Brand & Sons Icon Cabernet Sauvignon 2016

Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) Coonawarra, SA, Australia
Country of Origin
Alcohol Content
14.0% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $125.00

Savoury, toasty oak, slight choc & black berry, slight leaf. Savoury choc-mint & spice, has flavour with very drying Cab tannins. Food : tannins still drying, but length of flavour extended.

Very smart cabernet with intense ripe blackcurrant, clove spice, a nutty oak note and enough tannin to suggest it is made for the long haul, which if anything is even more tannic with the food and a bit harsh.

Deep plum colour. Cedar and forest-floor aromas, cooked currant fruit. Savoury palate, salty flavours. Grippy tannin finish. Food: wine still has tight curranty flavours and closed tannins, not a great combination.

A lovely leafy, dark berry, rich aroma, following through to the palate. Great structure with grainy ripe tannins. A hint of leather and savouriness come through on the palate balancing the flavours well. An excellent match with the flank and brioche dish as the berry richness and complexity of the wine is enhanced.

Deep dark red. Capsicum, pencil shavings blackcurrant and red berries on nose. Med-full, dry, tannic, spicy concentrated blackcurrant, spice, creamy oak, good mid-palate weight and persistence. Long creamy finish. Wine dominated the food, pairing, picked out the tannins whilst also emphasizing sweetness of fruit.

Deep brick red with crimson hints. Really interesting complex nose with blackcurrant, dark cherry and attractive herbal aromas. Ripe fruit flavours dominate but there is a leafy complexity and very precise tannic backbone. Really sings with food, those subtly complex flavours and the fine tannins look really balanced with food.9

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.