Forester Estate

Forester Estate Cabernet Sauvignon 2016

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Winner Blue Gold Medium Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (91%) Margaret River
Cabernet Franc (7%) Margaret River
Petit Verdot (2%) Margaret River
Country of Origin
Australia
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $39.99
Buy This Wine
  • Forester Estate
    1064 Wildwood Rd
    YALLINGUP, WA
    Australia 6282
  • Debbie Pitt, Logistics Coordinator
  • Phone (61) 8 0403206651
    Website

“Slight leafy, choc-mint, black berry & spice, nutty oak. Cherry spice, hollow, gritty and drying tannins. Food : neither detracts nor enhances.”

“Slightly unripe cabernet giving leafy black fruit and firm tannins and so it was after tasting with the food too.”

“Deep cherry-plum. Leafy/minty, blackcurrant fruit. Hints of blackstrap and shoe polish. Light weight, smooth and supple. Fine tannin finish. Food: the wine flavours are too minty for the dish.”

“Slight green leafy notes on the nose following through to the palate. Great depth of structure with a green peppercorn lift on the palate. Ripe grainy tannins with a lovely dry herb finish. Great wine concentration coming through when tasted with the flank and brioche dish. Structure and fruit are in harmony.”

“Med-deep red. Blackcurrant, dark red berries, pencil graphite nose. Med-bodied, dry, lightly tannic, pencil graphite, slightly capsicum, blackcurrant palate. Dry spicy finish. Long Food pairing pointed up varietal character of the wine whilst making it a little sharper, whilst there was gentle emphasis on the grassy sweetness of the beef.”

“Dark crimson red colour. Intense and attractive cassis, stalk and cigar box aromas on this very complex nose. The palate has excellent weight and length with complex fruit notes and very fine grained tannins. Food ameliorates those tannins and gives the wine lovely balance.”

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.