Murray Street Vineyards
MSV 'The Barossa' GSM 2017
- Award
- 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
- Australia
- 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
- Ben Perkins, Sales Administraion
- Phone (61) 488 955
Martin Moran, Second Term Panellist 2019 Competition
“Mid weight elegant juicy easy to drink red that goes well enough but isn?t a special match.”
Martin Williams, Fourth Term Panellist 2019 Competition
“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.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“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.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“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.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“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
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.
Mike de Garis, Second Term Panellist 2019 Competition
“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.”