Casella Family Brands

Casella 1919 Cabernet Sauvignon 2013

Winner Gold Medium Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) Wrattonbully
Country of Origin
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $100.00
  • Casella Family Brands
    Po Box 281
    Yenda, NSW
    Australia 2681
  • Greg Short, Winemaker
  • Phone (61) 427 203177

Soft and sweet, very oaky, drying out now - fading.

Bouquet of sweet blackberry chocolate, mint and cedar. Plush and round with attractive freshness, finishing just a touch short. The wine appeared sour and the cedary oak more drying when paired with the flank-steak.

Very fresh nose with some positive bottle age complexity. Black currant and leather on the nose. A big wine, rich and concentrated. A nice match with the dish. Savoury and long.

Deeply coloured, lifted complex dried herb, cassis and savoury mint aromas. The palate is complex and juicy, rounded with balanced tannins. The wine is well made with excellent length, finishing fresh and alive. The pairing worked. The complex aromas of the wine were promoted by the hollandaise. The sweet brioche and textured beef were contained by the mature tannins of the wine.

A win with more maturity, earthy, dusty, tobacco and cigar box aromas, firm tannins, but well balanced with the oak, well rounded with generous fruit finish

Very deep garnet, with brown tints hinting at some age. Intense, blackcurrant, shoe polish and charry oak, pleasant complex age character. Big and rich on flavour wine but still elegant and with well integrated dusty, charry oak, aged cigar box characters with clearly Cabernet dark fruit and leafy herbs and supporting tannin. Oh yeah. Great wine and food combo.

Forward and looking a little oxidised and forward. Too much oak. Lifted VA and oak overwhelms fruit. Wine looks dry and tired. WF ? Tastes porty, old and tired. Short, acid finish.

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.