Kakhetian Noble 2013

Winner Blue Gold Medium Bodied Dry Red Wines
Grape Varieties
Saperavi (100%) Kakheti, Georgia
Country of Origin
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $12.00

Very savoury, almost wet stone, red berry, toasty & nutty, slight green/leafy edge. Cherry, maraschino like, hollow, with firm tannins, moreish. Food : acidity and tannins enhanced, making the wine slight more dried out.

Still very youthful for its age with plenty of juicy loganberry fruit that works well but no big changes with food.

Mid-deep cherry-plum. Woodsy, plummy aromas, touch of prune juice. Round plummy fruit, soft acid, fine tannins, good length. Food: good with the beef, though it could carry more acidity.

Bright berry fruit nose through to palate. Balanced fruit tannins with a lovely savoury finish. This wine works well with the flank dish as it fills out the mid palate more and balances the wine well.

Med-deep dark red. Floral crushed red berries on nose. Med-full, dry, lightly tannic, floral red fruit. Dry finish. Pairing pointed up the depth of fruit of the wine, but not much enhancement to the flavour of the beef.

Lovely deep red crimson colour. Attractive dark cherry and leafy aromas on the nose. An interesting palate, loads of bright spiced cherry fruit with a complex leafy undertone and fine grained tannins. Food temporised the tannins nicely.

The Medium Bodied Dry Red Wines were judged with

Korean beef flank with Hollandaise and Brioche

Presented by chef Marcell Kustos


  • 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


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.