Brand & Sons

Brand & Sons Icon Cabernet Sauvignon 2016

Award
Winner Gold Fuller Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) Coonawarra, SA, Australia
Country of Origin
Australia
Alcohol Content
15.0% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $125.00
  • Brand & Sons
    55/239 Magill Road
    Maylands, SA
    Australia 5069
  • Sam Brand, Director
  • Phone (+65) 0 488771046

“Bouquet of black mulberry with hints of cassis and blackcurrant leaf. The palate is big, bold and chewy with excellent power and intensity underpinned by a backbone of ripe tannins. When paired with the dish the wine’s mulberry notes were enhanced and the wine appeared more smooth and supple.”

“Bright red fruits with gentle savoury accents and green flecks. The palate has good energy as well as supple fruit. The wine went well with the food.”

“Cedar, white pepper spice and black fruits. Racy acidity with green tannins. Needs protein otherwise the mouth will become increasingly dry with every sip. Confirmed that this wine needs a fatty piece of beef.”

“A lovely earthy slightly barnyard nose with hints of black current coming through on the palate. Hints of clove with savoury notes marry in well with the lovely slightly drying tannins. Dish makes the wine more fruit driven. A good match.”

“Medium full red, cedar, blackcurrant, blackberry, full bodied, powerful structured tannins.”

“Chewy, stalky savoury tannins firm and dry, with a lack of fruit and oak integration, needing some time to mellow out.”

The Fuller Bodied Dry Red Wines were judged with

Wagyu, Potato Gratin and Fennel Salad

Presented by chef Marcell Kustos

Ingredients

  • ~100 g Wagyu sirloin/person, sous-vide at 55C, pan fried
Potato gratin: 30 min at 180 C
  • 1 kg potato, 3mm mandolin
  • 1 can of coconut cream (whole)
  • 1 cup vegetable stock
  • 2 shallots, sliced not minced
  • 4 cloves of garlic, sliced not minced
  • 2 Tbsp olive oil
  • 20 g salt
  • Pepper to taste
Fennel salad:
  • ½ fennel, thinly sliced, mandolin (preferably very thin with Japanese mandolin)
  • Pickle fennel for 10 min in 100ml water, 100 ml apple cider vinegar, 30 g maple syrup, 10 g salt
  • In a bowl, mix fennel with 1 Tbsp pickling liquid and 1 Tbsp seeded mustard

Method

  1. In a frying pan, add 2 Tbsp oil and fry the garlic and shallots on low heat until golden brown. Add coconut cream, stock and salt.
  2. In a baking dish, layer the thinly sliced potatoes and pour the coconut stock onto them. Bake at 180C for 25-30 min, until cooked, golden brown and creamy. Set aside and let it rest for 20-30 min before serving. In that time, the potatoes will absorb the remaining broth and the gratin becomes even more creamy and easier to slice.
  3. In a bowl, mix fennel with 1 Tbsp pickling liquid and 1 Tbsp seeded mustard.
  4. Pan-fry the Wagyu just until nicely seared and the fat melted. DO NOT overcook as well done steak will not match the wine as well as medium.