Jim Brand Wines
Brand & Sons Icon Cabernet Sauvignon 2016
- Award
- Winner Top 100 Medium Bodied Dry Red Wines
- Grape Varieties
-
Cabernet Sauvignon (100%) Coonawarra, SA, Australia
- Country of Origin
- Australia
- Alcohol Content
- 14.0% Alcohol by Volume
- Wine Type and Oak Treatment
- Still Red with Oak Treatment
- Recommended Retail Price
- RRP AU $125.00
- Jim Brand Wines
- Sam Brand, Director
- Phone (61) 488 771046
Website https://www.jimbrandwines.com.au
Facebook https://www.facebook.com/JimBrandWines/
Martin Moran, Second Term Panellist 2019 Competition
“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.”
Martin Williams, Fourth Term Panellist 2019 Competition
“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.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“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.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“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.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“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
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
- 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
- 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.
- Mix ingredients for the flank marinade and pour it in a zip-lock bag with flanks.
- Sous-vide at 55 degrees for 1 hour and marinate in the fridge overnight.
- Pan fry before serving.
- For the hollandaise, place ingredients in a zip-lock bag and sous-vide for 30 minutes.
- Then blend the cooked ingredients with a blender until becomes smooth.
- Smear both sides of the brioche with hollandaise and pan fry them.
- Smear more hollandaise on the brioche, add thinly sliced flank and toasted sesame on top.
Mike de Garis, Second Term Panellist 2019 Competition
“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.”