Hugo Wines Pty Ltd
Hugo Cabernet Sauvignon 2016
- Award
- Winner Gold Fuller Bodied Dry Red Wines
- Grape Varieties
-
Cabernet Sauvignon (100%) McLaren Flat, McLaren Vale, 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 $25.00
- Hugo Wines Pty Ltd
- Liz Hugo, Director
- Phone (61) 08 0418838433
Toni Paterson, First Term Panellist 2020 Competition
“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.”
Jennifer Docherty, First Term Panellist 2020 Competition
“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.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“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.”
Sam Kurtz, First Term Panellist 2020 Competition
“Full red, slightly inky, black olive, blackberry, chocolate mocha, Full bodied, dense, powerfully structured.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“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
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
“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.”