Hugo Wines Pty Ltd

Hugo Cabernet Sauvignon 2016

Winner Gold Fuller Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) McLaren Flat, 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 $25.00
  • Hugo Wines Pty Ltd
    246 Elliott Road
    McLaren Flat, SA
    Australia 5171
  • Liz Hugo, Director
  • Phone (61) 08 0418838433

Very minty/eucalypt bouquet big plush and vibrant with plentiful drying extractive tannins. The wine appeared drier and more astringent when paired with the dish.

Intensely rich with plum jam and blackberry aromatics and hints of vanilla. The palate is fleshy and rich. I find the wine too heavy for the food – it lacks vibrancy.

Fragrant on the nose with hints of violets, ripe plums and bing cherries. Tannins provide texture and the acid is refreshing. Has a moderate finish. Can age a few years. Worked well with the wagyu.

Lovely bright black current notes on the nose with slight leathery bramble characters on the palate. Integrated oak with quite firm tannins on the finish. Wine is better with this dish as the firm tannins soften out.

Full red, slightly inky, black olive, blackberry, chocolate mocha, Full bodied, dense, powerfully structured.

Toasty oak, ripe dark fruit, chewy drying, stalky tannins, need some food to the interweave with those large firm tannins.

The Fuller Bodied Dry Red Wines were judged with

Wagyu, Potato Gratin and Fennel Salad

Presented by chef Marcell Kustos


  • ~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


  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.