Chalk Hill Wines

Chalk Hill Luna Shiraz 2017

Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (96%) McLaren Vale, Mclaren Vale, SA, Australia
Barbera (4%) McLaren Vale, SA, Australia
Country of Origin
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $19.00

A cooler-climate expression, peppery with floral tones, red berry and cranberry flavours, a chalky astringency on the back of quite a tight and firm palate. Structured but fine-boned. Slightly austere finish. The flavours don?t really relate to the steak but they hold up well and the tannins resolve themselves.

Fragrant with sweet ripe blackberry and spice. Medium bodied, showing great freshness, vibrant blackberry fruit and ripe tannins. The wine paired well with the flank-steak dish,with the peppery spice accentuated adding complexity.

Lifted pure ripe fruit on the nose. Sweet fruit and palate. Ripe style. This match appears to work well with the dish, opening up the wine.

Vibrant floral and blue-fruit aromas. The palate is fleshy and rounded, with chamois-like tannins. A juicy fresh style. The pairing worked well. The hollandaise promoted the perfumed blue-fruits and spice aromas. The tannins and crisp acidity buffering the brioche and the beef texture.

Rich and ripe, black pepper and spice, well balance tannins and acidity, good integration of fruit and oak

Dark ruby, slight orange tint. Dark berries, hints of black pepper and dusty oak. More red and dark fruits on the palate with fine grained tannin round and soft mouthfeel. Moderate persistence. Dish slightly overpowers this wine.

Earthy red fruits, expressive oak, pepper. Attractive aroma. Palate is really well done. Red fruits, a little tar and liquorice, grainy expressive tannin/oak and a tight linear acid line. Well made wine that is in balance. Very good. WF ? All good but red/jubey fruit is perhaps a little too dominant. More funk required.

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.