Hentley Farm

Hentley Farm The Stray Mongrel 2017

Award
Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Grenache (54%) , Barossa Valley, SA, 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 $28.50
  • Hentley Farm
  • Kate Binns, Customer Relations
    Keith Hentschke, Proprietor
  • E: kate@hentleyfarm.com.au
    T: (61) 8 81180188
    M: (61) 4 39690697
  • PO Box 246
    Tanunda, SA
    Australia 5352

Pretty, slight confected style with raspberry & cherry spice, toasty oak. Juicy raspberry fruit up front, slight hollow, but with good flavour length, softish tannins, moreish. Food : more moreishness and flavour length.

Attractive modern elegant succulent black fruits and supple palate that works well but doesn?t change much with food

Bright crimson. Ripe cherry/raspberry fruit, clean vanilla oak. Round, supple palate, bright fruit and rose-petal flavours. Fine tannins, very vibrant style. Food: wine becomes a bit one-dimensional. Needs some age.

Ripe round fruit with a touch of black berry coming though. A hint of leather and gamey add to the flavours of the mid palate. A great match as the wines fruit flavours on the mid palate become more pronounced.

Med-deep red. Spicy, dried herbs, strawberry and raspberry nose. Med-full, dry, ripe redberries tinged with dried thyme and rosemary, light soft tannins. Dry soft red fruit finish. Long. Fairly neutral mutual impact on the pairing.

Bright deep crimson colour. Attractive nose with spicy plum sauce and hints of candied plum. Lovely ripe palate with great length and an explosion of flavour on the back palate. Low tannins but has good complexity which pairs 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.