Heirloom Vineyards

King's Garden Shiraz Grenache Mouvedre 2016

Winner Blue Gold Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (75%) McLaren Vale, SA, Australia
Grenache (20%) McLaren Vale, SA, Australia
Mourvedre (5%) 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 $40.00

Green leafy spice spike, slight red berry. Similar to nose, hollow & very drying ? lacks flesh. Food : filled out the palate to a certain extent, still v drying, moreish.

Beautifully balanced, really appealing modern shiraz with fairly intense, blackberry fruit, a touch of cream and spice and enough tannin to give focus, all of which remains with the food and is slightly enhanced.

Deep plum colour. Complex woodsy, cooked-fruit and green peppercorn aromas with toasty vanilla oak. Ripe, sweet fruit, rich mid-palate, firm dry back-palate tannins. Food: good flavour combination but the tannins are a bit dry for the dish.

Dark fruit and black pepper on the nose followed by a lovely savoury, gamey flavour on the palate. Balanced ripe tannins with lovely berry fruit concentration on the finish. An excellent match with the flank and brioche dish as this wine develops silky tannins and lovely balanced fruit concentration.

Deep dark red. Crushed red berries, herbal hint on nose. Med-full, dry, ripe juicy tannins, red berries, spice on palate. Dry, red fruit finish. Beef encouraged the better elements of the wine to emerge, but the beef seemed submerged by the wine.

Dark brick red with hints of crimson. Ripe black plum and stewed fruit aromas on the nose. The palate shows excellent weight of ripe dark fruits and a firm tannic finish which proves an excellent match with food.

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.