Church Road

Church Road Grand Reserve Syrah 2016

Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Syrah Hawkes Bay
Country of Origin
New Zealand
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $49.99
  • Church Road
    150 Church Road
    Taradale, Napier
    New Zealand 4112
  • Anita Anderson, Brand Sites Administrator

Sweet, dusty oak with Black Forest cake aromas, cherry liqueur on the palate framed by drying wood tannins. Upfront and uncomplicated, quite sweet with food.

Opens with overt aromas of vanillin and cedar. Fresh and vibrant with notes of blackberry and spice ? cedary oak lingering on the finish. The flank-steak dish brought out the cedary, vanillin notes in the wine making it appear more drying.

Dense colour. Some sweet oak showing through. A ripe, rich wine. Dark fruit with some complexity. The dish brings out the wild side of the wine. More gamey and wild fruit flavours appear.

Lifted dusty-oak driven, smoky blue fruit aromas. The palate is rich and concentrated, with chewy tannins and good acidity. Youthful style. The pairing worked very well. The hollandaise promoted the blue fruits of the wine. The good acid level and strong tannins contained the beef texture.

Fruit forward, sweet oak, slightly chewy tannin structure, with the tannins and oak a little over whelming , however with the introduction of the food component the tannins are far more complimentary

Opaque magenta. Rich dark berry nose with layers of earth, chocolate and vanilla. Intense dark fruit flavours on the palate with high levels of furry tannin and more fruit forward. The sweet fruits blend well with the dish and it has the right weight to match the food.

Deeply coloured. Lifted pepper/gas pipe/liquorice nose. Very good. Wonderful palate. Chalky grainy tannins. Respectful oak, dusty herbal Rhoney fruit characters and impressive length. Excellent wine. WF ? Palate still works really nicely. The grainy tannin and funky herb and spice are flavours that go very well with food. Very good

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.