Fox Creek Wines

Fox Creek Limited Release Grenache 2017

Winner Blue Gold Medium Bodied Dry Red Wines
Grape Varieties
Grenache (100%) McLaren Vale, SA, Australia
Country of Origin
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $38.00

Dusty, drying and grippy - a slightly rustic style. There is some red fruit here, but is there enough? Not much improvement with food - the grip is unbalanced.

Fragrant bouquet of wild strawberry and spice. Fresh, vibrant and juicy with sweet strawberry fruit and supple tannins carrying through to a fruit-sweet, lingering finish. The wine was left unchanged when paired with the flank-steak, still showing vibrant juicy strawberry fruit.

Lifted fresh aromatics. Sweet fruited. Attractive nose, very fresh and pure. Lovely fresh and sweet fruited. Savoury and long. A nice match with the flank

Lifted red fruit spice alluring fresh cherry aromas. The palate is crunchy, bright and succulent. The tannins are subtle and the wine finishes with fresh acidity. Delicious wine. The pairing worked well. The hollandaise sauce promoting the perfumed red spice and fruits. The crisp acidity of the wine buffering the brioche and the beef texture well.

Lovely expressive fruit forward wine, pretty red fruit, nice palate weight, juicy and fresh, medium bodied tannins, in balance

Mid garnet red. Attractive red fruit nose, lovely sweet red fruits on the palate with well integrated softer tannin and good length. The red fruits highlight the lovely flavours of ginger and spring onion in the sauce.

Robust colour. Sharp iodine prickle on nose. Slight unevenness ? ripe fruit to over ripe/desiccated dead characters. DMS is an issue on palate. Grippy and looks stress and uneven. WF ? Reduction character is the sole after taste. Not so 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.