Church Road

Church Road Syrah 2017

Award
Winner Blue Gold Medium Bodied Dry Red Wines
Grape Varieties
Syrah , Hawkes Bay
Country of Origin
Australia
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $25.99
  • Church Road
  • Anita Anderson, Brand Sites Administrator
    Bruno Rain, Proprietor
  • E: Anita.Anderson@pernod-ricard.com
    T: (64) 4 8338234
  • 150 Church Road
    Taradale, Napier
    New Zealand 4112

Very sweet-fruited cool-climate style. Floral, peppery - really primary flavours with a moderately grippy, dark chocolate palate. Long and vibrant, even with the dish which doesn?t really relate to it flavour-wise.

Fragrant bouquet of freshly cracked black pepper, roses and blackberry. Beautifully structured with bright blackberry fruit and spicy complexity, supported by fine-grained slightly chalky tannins leading to a long persistent finish. The cracked pepper notes in the wine were accentuated when paired with the flank-steak adding complexity and interest.

Slightly closed at first. Some reductive, spicy notes in the background. Lifted, floral notes arrive when the wine opens up. Medium weight, perhaps lacking a little concentration. The wine works well with the dish but lacked concentration for a higher score.

Lifted red cherry and bunchy spice aromas. The palate is fresh and vibrant, rounded and textural. The wine has plenty of finesse and complexity, but perhaps lacks some generosity. The pairing worked ok. The aromas of the wine being promoted by the hollandaise, however the wines lack or richness wine was exposed by the sweet brioche.

White pepper and spice, slightly chewy, savoury tannins, subtle use of oak, more medium bodied in style

Very deep ruby. Dark fruit and spearmint with hints of vanilla. Lovely rich dark fruit on the palate with hints of mocha, large, rounded tannin with hints of plums and liquorice. Moderate persistence of flavour. The food swamps the wine flavour and promotes a more drying mouthfeel.

Good deep colour. Bot polish, pepper and red fruits nose. Lifted and Rhone like. Nice oak here ? helps with the herbal/spicy wine and balances any greens. Acid driven and comes across as slightly lean as a result. Good wine. WF ? Works but has a little too much acid. It comes across lean and short although flavour profile and aftertaste are good.

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
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

Method

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.