McPherson Wines

Don't tell Gary Shiraz 2017 2017

Award
Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) , Grampians, VIC, Australia
Country of Origin
Australia
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $23.99
  • McPherson Wines
  • Sarah Duke, Marketing
    Gary Williams, Proprietor
  • E: sduke@tahbilkgroup.com.au
    T: (61) 3 92630200
    M: (61) 3 92630200
  • 6 Expo Court
    Mount Waverley, Victoria
    Australia 3149

Dusty oak, black cherry spice, slight black olives, toast, bright. Very dusty oak ? tends to override fruit, slight cherry, has carry, softish tannins. Food : oak still quite dominant, becomes quite chunky.

A doppelganger for a bowl of blackberries and cream, sprinkled with a little black pepper that matches but stays the same with the food.

Deep crimson. Fine blackberry and plum jam, fresh vanilla oak. Fine, supple palate, clean acidity and supple, fine-grained tannin finish. Food: good combination, the fresh acidity of the wine works well with the sweetness of the meat, brioche and hollandaise.

Ripe berry fruit nose with hints of black pepper coming through on the palate. A touch nut meg on the finish of the palate with lovely balanced tannins. The flank and brioche dish works well as the wine becomes more balanced and in harmony.

Deep dark red. Black pepper, spice, blackberries, tar on nose. Full, dry,ripe juicy black berries, tinged with black pepper, slightly spicy creamy oak, very nicely balanced mid-palate weight and persistence. Dry creamy ripe finish. Very long. Wine brings out slight earthiness and grassy sweetness of the beef, whilst keeping the fruit on the wine and accentuating a savoury aspect to it. Good pairing.

Very deep crimson to the eye. Interesting mulberry and plum jam aromas complexed with a dried herb character. The palate is very attractive with lifted fruit notes and some spicy savoury flavours, the palate is long and well balanced. This complex savoury style marries well with food.

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.