Murray Street Vineyards

MSV 'The Barossa' GSM 2017

Winner Gold Medium Bodied Dry Red Wines
Grape Varieties
Grenache (68%) Barossa Valley, SA, Australia
Shiraz (29%) Barossa Valley, SA, Australia
Mataro (3%) Barossa Valley, 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 $35.00
  • Murray Street Vineyards
    PO BOX 278
    Greenock, SA
    Australia 5360
  • Ben Perkins, Sales Administraion
  • Phone (61) 488 955

Leafy, cherry & raspberry spice, slight bagginess masks fruit, toast. Similar to nose, lacks fruit weight, drying tannins. Food : still green edge & drying tannins, acid overrides.

Mid weight elegant juicy easy to drink red that goes well enough but isn?t a special match.

Mid cherry-ruby. Clean, spicy aromas, slight mineral/earth. Fine, even palate, restrained fruit, fresh acidity and fine-grained tannins. Food: good combination, the low-profile wine characters still work well with the rich food elements.

Lovely ripe black berry and raspberry notes on the nose with richness of violets, cloves and coffee on the palate. Great texture and ripe tannins balance this wine out well. An excellent match as the wine develops lovely silky notes when tasted with the flank and brioche dish.

Light ruby. Rosemary tinged strawberry nose. Med-full, soft, dry, ripe strawberry, light juicy tannins. Soft fruit and cream finish. Long. Neutral mutual impact between beef and wine.

Bright brick red colour. Attractive cherry jam, boiled confection and slight leafy aromas. The palate is long and dense with loads of bright primary fruit but still retaining some elegance in a nice medium bodied frame.

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.