Haselgrove Wines
Catkin 2017
- Award
- Winner Blue Gold Medium Bodied Dry Red Wines
- Grape Varieties
-
Shiraz (100%) McLaren Vale, SA, Australia
- Country of Origin
- Australia
- Alcohol Content
- 14.5% Alcohol by Volume
- Wine Type and Oak Treatment
- Still Red with Oak Treatment
- Recommended Retail Price
- RRP AU $40.00
- Haselgrove Wines
- Christophe Forel, CEO
- Phone (61) 8 83238706
Andrea Pritzker, Third Term Panellist 2019 Competition
“Brooding bouquet of blackberry and cedar with a hint of eucalypt and vanilla. Sweet vanillin notes are intermingled with blackberry leading to a long slightly chalky finish. The wine appeared slightly more sour with the vanillin notes and chalky tannins more accentuated when paired with the flank-steak.”
Warren Gibson, First Term Chairman of Judges, Eleventh Term Panellist 2019 Competition
“Complex nose with some spice and pepper in the background. Some sweetness but with savoury tannins helping balance. The dish helps moderate the tannins and sweetens the palate”
Corey Ryan, Second Term Panellist 2019 Competition
“Brooding complex blue-fruits and spice aromas. The palate is juicy, textural and concentrated. A full flavoured, youthful wine with structural tannins finishing fresh and bright. The pairing worked ok. The hollandaise promoting the blue fruits. The sweet brioche and the fleshiness of the wine appeared quite sweet together?”
Stuart James Halliday, Fourth Term Panellist 2019 Competition
“A more structured wine, juicy crunchy dark berry fruit, firm tannins, the introduction of food just lifts this wine, making it more approachable and balanced”
Susan Bastian, Fifth Term Panellist 2019 Competition
“Deep ruby, plums and flowers on the nose with a sprinkling of nutty spice. Soft sandy tannin and dark plums. Well balanced with reasonable length and more fruit forward. For this match, the wine comes to the fore in a good way and the food plays a supporting role.”
Mark Robertson, Eighth Term Panellist 2019 Competition
“Peanut oil, quirky oak dominate the nose. Tough going over extracted bitter palate. Too much tannin for the fruit. Bitter savoury and hard going. WF ? Bitterness dominates the finish. Food flavours are clipped and wine has disappeared.”
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.
Stephen Wong, Second Term Panellist 2019 Competition
“Complex and richly ripe, this has very firm grip but remains coated by the powerful, creamy fruit. An eucalyptus note emerges with the food, but the tannins and acidity remain well-balanced.”