Haselgrove Wines

Catkin 2017

Winner Blue Gold Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) McLaren Vale, 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 $40.00
  • Haselgrove Wines
    PO Box 231
    McLaren Vale, South Australia
    Australia 5171
  • Christophe Forel, CEO
  • Phone (61) 8 83238706

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.

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.

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

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?

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

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.

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


  • 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.