Kaesler Wines

Kaesler Avignon 2016

Award
Winner Blue Gold Medium Bodied Dry Red Wines
Grape Varieties
Grenache (52%) , Barossa Valley, SA, Australia
Mourvedre (35%) , Barossa Valley, SA, Australia
Shiraz (13%) , Barossa Valley, SA, Australia
Country of Origin
Australia
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red
Recommended Retail Price
RRP AU $35.00
  • Kaesler Wines
  • Mr Stephen Dew, Winemaker
    Reid Bosward, Proprietor
  • E: kwinery@kaesler.com.au
    T: (61) 0011 0885624488
    M: (61) 0011 0413481672
  • PO Box 852
    Nuriootpa, SA
    Australia 5355

Plush, rich and creamy; this is complex with a more developed, less fruit-intense style. Slightly astringent tannins on the back, with a tinge of tomato stalk. Is it a bit dried out for a young wine, though? Very soft with the dish, a slight charred note emerges and the flavours finish short.

Brooding bouquet of black raspberry. Fresh and vibrant with a core of black and red raspberry fruit supported by drying tannins. When paired with the flank-steak the wine appeared hard, the palate more compact and the drying tannins were accentuated.

Dense colour. Lifted, ripe and pure. Sweet fruited nose. An attractive colour, dense for the style. Everything well put together. Once again, the Grenache style wine worked very well with the dish.

Lifted red-fruit spice and high-tone cherry aromas. The palate is textural and long but lacks any mid palate richness. The pairing didn?t really work. The hollandaise promoted the high-tone cherry aromas. However the lack of mid palate richness in the wine was exposed with the brioche and beef swamping mouthfeel.

Ripe dark berry fruit, with a drying savoury mouthfeel, expressive in the glass

Deep ruby, with slight orange tint. Rich dark fruits, hints of pepper. Sweet berry fruits on the palate with beautiful sandy tannin and medium length. The dish is quite complex and slightly dominates the wine.

Some aged tints. Aroma dominated by oak. Fruit is subdued ? black fruit with spicey jube. Palate better, jube pushes through and sweetness balances the more savoury tannin/oak profile. Hints of stalk and whole bunch help here. Good wineWF ? Grainy tannin and stalk profile work. Good length and jubey fruit is balanced by the more funky graphite flavours. Slurpy and moreish.

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.