Hentley Farm

Hentley Farm Villain & Vixen Grenache 2018

Award
Winner Top 100 Fuller Bodied Dry Red Wines
Grape Varieties
Grenache (100%) Seppeltsfield, Barossa Valley, SA, Australia
Country of Origin
Alcohol Content
14.0% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $24.50
  • Hentley Farm
    PO Box 246
    Tanunda, SA
    Australia 5352
  • Kate Binns, Customer Relations
  • Phone (61) 8 81180188

“Fragrant bouquet of mulberry and red raspberry. Juicy and lively with excellent raspberry fruit purity, lovely freshness and supple tannins. Vibrant and fruit-pure the wine’s lovely raspberry fruit notes were brought out by the dish.”

“Glorious aromatics of red fruit and spice. The medium-bodied palate is laden with rose and red currant flavours with flecks of Turkish Delight. The wine did work well with the food, as it is a delicious wine, though it was a tad simple.”

“Bright lifted perfumed berry fruit on the nose which carries through to the palate. A crisp wine with fine velvety tannins and a lingering finish. A wine that is drinking very well now but will hold a few years. Can serve on its own or with food. The focus wanes from the perfumed fruit once food flavours are introduced. It still works but it stifles some of the lovely aromas.”

“Lovely ripe slightly licorice and dark violet notes on the nose flowing through to the palate. Hints of lovely round berry fruit is supported with well integrated oak and ripe round tannin. A lovely inky plum flavour finishes the palate. A great match as this dish lifts the lovely ripe fruit notes and balances the tannins.”

“Light to medium crimson red, aromatic, raspberry, spice, liquorice, medium to full, juicy, slight alcohol heat.”

“Lovely aromas of dried raspberries, pretty and elegant, coming through, medium tannins, that build to hold the fruit and oak together nicely with the wagyu, coconut and potato gratin.”

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
Potato gratin: 30 min at 180 C
  • 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
Fennel salad:
  • 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

  1. 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.
  2. 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.
  3. In a bowl, mix fennel with 1 Tbsp pickling liquid and 1 Tbsp seeded mustard.
  4. 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.