Domaine Naturaliste

Domaine Naturaliste Discovery Syrah 2016

Award
Winner Blue Gold Medium Bodied Dry Red Wines
Grape Varieties
Syrah (100%) , Margaret River
Malbec (0%) , Margaret river
Country of Origin
Australia
Alcohol Content
13.8% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $24.00
  • Domaine Naturaliste
  • Shayne Morris, Administration Manager
    Bruce Dukes, Proprietor
  • E: info@domainenaturaliste.com.au
    T: (61) 8 97551188
  • C/- Post Office
    Carbunup River, WA
    Australia 6280

Dried herbs & spice, toasty oak. Dried herbs, spice, red/black cherry, gritty tannins with flavour. Food : enhanced the palate length, dried herbs more obvious, moreish.

Mid weight bramble filled wine with supple tannin that is much the same with the food.

Mid plum-red colour. Clean berry fruit, hints of pepper and spice. Fresh fruit palate, well structured, clean acidity and ripe, fine-grained tannins. Food: good combination, pepper and spice work well with the beef and hollandaise.

Red plum and dark berry fruit on the nose and palate. Medium intensity of savouriness and earthiness. Ripe fruit tannins with well-integrated oak. Well balanced with the flank and brioche dish as the dark berry and plum characters are enhanced and the ripe tannins become sweet and balanced.

Med- deep red. Creamy red berries nose. Med-full dry, lightly tannic, spicy crushed red fruit. Dry ripe creamy finish. Long. Food pairing emphasized depth of the wine, whilst subtly picking up grassy sweetness of the wine.

Attractive crimson red colour. The nose shows spicy plum and mulberry aromas. Pleasant medium bodied wine with excellent balance of fruit weight and exceptional length. Food really showcases the lovely varietal fruit in the wine.

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.