Hay Shed Hill Wines
Hay Shed Hill Cabernet Sauvignon 2017
- Award
- Winner Blue Gold Fuller Bodied Dry Red Wines
- Grape Varieties
-
Cabernet Sauvignon (100%) Margaret River, WA, Australia
- Country of Origin
- Australia
- Alcohol Content
- 14.5% Alcohol by Volume
- Wine Type and Oak Treatment
- Still Red with Oak Treatment
- Recommended Retail Price
- RRP AU $28.00
- Hay Shed Hill Wines
- Rachael O'Connor, Marketing Co-ordinator
- Phone (61) 8 897556046
Toni Paterson, First Term Panellist 2020 Competition
“A dense aroma with a mix of red and dark berry fruit. The palate is bright and vibrant with good flavour. Though the palate is a little too dry for the food and the tannins do poke out on the finish.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Alcohol spice and oak lead on the nose, then the palate has a hit of blackberry fruit before the slightly green tannins cover your teeth and tongue. Needs protein and fat. Suggest wagyu and worked. However a slight leafiness in the wine can be distracting.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“A slightly dusty stalky blackcurrent nose follows through to the palate. Quite drying tannins with well integrated oak and lovely acid balance. Hints of pencil shavings and and cedar are on the finish. Wine is lifted with this dish and less tannic.”
Sam Kurtz, First Term Panellist 2020 Competition
“Medium full red, elegant, vibrant, blackberry, crushed leaf, blueberry, blackcurrant, medium to full with lovely fine textured tannins.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Mint chocolate, herbal notes, with eucalyptus and cocoa. Nice firm tannins, drying but well integrated.”
The Fuller Bodied Dry Red Wines were judged with
Wagyu, Potato Gratin and Fennel Salad
Presented by chef Marcell Kustos
Ingredients
- ~100 g Wagyu sirloin/person, sous-vide at 55C, pan fried
- 1 kg potato, 3mm mandolin
- 1 can of coconut cream (whole)
- 1 cup vegetable stock
- 2 shallots, sliced not minced
- 4 cloves of garlic, sliced not minced
- 2 Tbsp olive oil
- 20 g salt
- Pepper to taste
- ½ fennel, thinly sliced, mandolin (preferably very thin with Japanese mandolin)
- Pickle fennel for 10 min in 100ml water, 100 ml apple cider vinegar, 30 g maple syrup, 10 g salt
- In a bowl, mix fennel with 1 Tbsp pickling liquid and 1 Tbsp seeded mustard
Method
- In a frying pan, add 2 Tbsp oil and fry the garlic and shallots on low heat until golden brown. Add coconut cream, stock and salt.
- In a baking dish, layer the thinly sliced potatoes and pour the coconut stock onto them. Bake at 180C for 25-30 min, until cooked, golden brown and creamy. Set aside and let it rest for 20-30 min before serving. In that time, the potatoes will absorb the remaining broth and the gratin becomes even more creamy and easier to slice.
- In a bowl, mix fennel with 1 Tbsp pickling liquid and 1 Tbsp seeded mustard.
- Pan-fry the Wagyu just until nicely seared and the fat melted. DO NOT overcook as well done steak will not match the wine as well as medium.
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Opens with aromas of cassis and blackcurrant leaf. Shows cassis notes with evident leafiness supported by plentiful slightly chalky tannins. The wine’s chalky tannins were accentuated when paired with the dish.”