Casa Santos Lima - Companhia das Vinhas S.A

LAB, Red 2016

Winner Blue Gold Medium Bodied Dry Red Wines
Grape Varieties
Castelão (35%) Lisboa
Tinta Roriz (25%) Lisboa
Syrah (25%) Lisboa
Country of Origin
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $10.99
  • Casa Santos Lima - Companhia das Vinhas S.A
    Quinta da Boavista, Aldeia Galega da Merceana
    Alenquer, Portugal
    Portugal 2580-081
  • Ana Rita Rosário, Marketing
  • Phone (351) 263 263769093

A refreshing, crunchy cranberry core is wrapped in a lot of grippy tannin, leaving the overall impression dried out rather than fresh. Still very dried out on the finish, astringent and quite harsh with food.

Fragrant bouquet of black plum, blackberry and liquorice. Plush and vibrant with supple slightly chalky tannins and a long persistent finish. The wine was not an ideal match for the flank-steak appearing more sour-edged and chalky.

Darker fruits, slightly closed up at first. Attractive wine on the nose. Dense and firm tannins but in balance. Firm tannins still compete with the dish. I was expecting a better synergy.

Deeply coloured, vibrant spice red-blue fruit aromas. The palate is very juicy, soft and rounded, finishing a little short with fresh acidity. The pairing worked. The hollandaise promoted the blue fruits of the wine. The tannin structure contains the sweet brioche and the textured beef.

Dark purple hue, expressive dark fruits, ripe plums, medium tannin structure, nice fruit and oak integration

Deep, inky purple. Attractive blueberry and floral nose, toasty oak. Palate has rich dark fruits and aniseed and soft edged and slightly drying tannin with good length of flavour. It is a more unassuming wine but it does promote the pleasant flavours in the dish.

Primary jubey sweet fruit aromas. Well done, clean and simple but one dimensional. Clean simple palate. Grainy acid tannin. All about the fruit. WF ? too simple, jubey and broad.

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.