Kingston Estate Wines
Kingston Estate Shiraz 2017
- Award
- Winner Top 100 Medium Bodied Dry Red Wines
- Grape Varieties
-
Shiraz (100%) Clare Valley
- Country of Origin
- Australia
- 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
- KE Marketing, Sales & Marketing Coordinator
- Phone (61) 8 82433764
Andrea Pritzker, Third Term Panellist 2019 Competition
“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.”
Warren Gibson, First Term Chairman of Judges, Eleventh Term Panellist 2019 Competition
“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”
Corey Ryan, Second Term Panellist 2019 Competition
“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.”
Stuart James Halliday, Fourth Term Panellist 2019 Competition
“Plush and rich, ripe, blackberry, cassis and black pepper flavour profile, lovely firm tannin structure, well integrated”
Susan Bastian, Fifth Term Panellist 2019 Competition
“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.”
Mark Robertson, Eighth Term Panellist 2019 Competition
“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
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
- 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
- 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.
- Mix ingredients for the flank marinade and pour it in a zip-lock bag with flanks.
- Sous-vide at 55 degrees for 1 hour and marinate in the fridge overnight.
- Pan fry before serving.
- For the hollandaise, place ingredients in a zip-lock bag and sous-vide for 30 minutes.
- Then blend the cooked ingredients with a blender until becomes smooth.
- Smear both sides of the brioche with hollandaise and pan fry them.
- Smear more hollandaise on the brioche, add thinly sliced flank and toasted sesame on top.
Stephen Wong, Second Term Panellist 2019 Competition
“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.”