Pinnacle Drinks

Cat Amongst The Pigeons Barossa GSM 2017

Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Grenache (60%) Barossa, SA, Australia
Shiraz (30%) Barossa, SA, Australia
Mataro (10%) Barossa, SA, Australia
Country of Origin
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $20.00
  • Pinnacle Drinks
    PO Box 142
    Tanunda, South Australia
    Australia 5352
  • Alissa Harding, Winemaking Administrator 08 8561 2235
  • Phone (61) 08 8561 2235

Raspberry spice & red berry, savoury spice spike, toasty oak. Raspberry spice, some heat, has flavour, slight drying tannins. Food : makes the wine more savoury & moreish.

Quite dark for Grenache with rich black fruits, a touch of tannin that goes well with the food but isn?t really changed.

Mid-deep cherry-red. Perfumed, raspberry fruit with floral overtones. Round, juicy palate, crunchy berry fruit, soft tannins. Food: excellent combination, all flavours and textures marry well.

Ripe plum and black berry nose. Delicate fruit driven palate with lovely, slightly gamey tannins. A hint of savoury notes on the finish. A great match as the flank and brioche dish lifts the berry fruit and makes the palate lovely and long.

Med-deep red. Spicy dark berries on nose. Med-full, dry, lightly tannic, spicy, juicy black berries. Dry, dark berries on the finish. Warm tail to the finish. Pairing pointed up earthiness of the beef, slightly sweetened the fruit of the wine.

Excellent crimson red tones. The nose has aromas of red cherry and a spicy edge. An attractive palate with effusive cherry flavours and a really strong fruit persistence, it has enough savoury qualities to sit well with food.

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.