Kingston Estate Wines

Kingston Estate Shiraz 2017

Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) Clare Valley
Country of Origin
Alcohol Content
14.0% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $19.99
  • Kingston Estate Wines
    11/15 Fullarton Road
    Australia 5067
  • KE Marketing, Sales & Marketing Coordinator
  • Phone (61) 8 82433764

Large-scaled yet fresh on the palate. Subtle floral notes emerge at the back, lending grace and elegance to an otherwise quite mouth-filling wine. This gains elegance and perfume with the dish - a young, cool-climate expression with finesse.

Fragrant bouquet of blackberry and spice with floral overtones. Plush, round and ripe showing dark plum supple tannins, framed by subtle cedary oak. The ripe blackberry notes of the wine were highlighted when paired with the flank-steak making a harmonious match.

Ripe fruit, fresh and lively. Spicy and aromatic. Palate is well balanced with some sweetness balancing the tannins. A nice match with the dish. The wild side of the wines is exposed

Perfumed violets, blue fruits and spice aromas. The palate is juicy and well-structured with chiselled tannins. A well balanced and youthful wine. The pairing worked well. The hollandaise promoting the blue fruits of the wine. The sweet brioche contained by the chiselled tannins ? the beef texture looked soft and delicious.

Plush and rich, ripe, blackberry, cassis and black pepper flavour profile, lovely firm tannin structure, well integrated

Very deep ruby. Intense nose with dark fruit, coffee and butter menthol. Very approachable soft round tannin and ripe fruit with some persistence. This wine overpowers the food.

Generous rich ripe aroma. Red fruits but absence of jube. Evenly ripe, pure and has a good mineral/gas pipe lift that works. Great palate/ even, ripe, grainy tannins which are in balance. Good wine. WF ? rich, length, layered flavours where mineral/DMS actually help. Very good younger wine expression.

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.