Bird in Hand

Nest Egg Cabernet Sauvignon 2016

Winner Gold Fuller Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) Adelaide Hills, 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 $99.00
  • Bird in Hand
    PO Box 163
    Woodside, SA
    Australia 5244
  • Dylan Lee, Winemaker
  • Phone (61) 4 19922701

Overt mint/eucalypt cassis aromas. Big bold and dense with a brooding core of blackcurrant encased in very chewy extractive tannins. The wine appears hot and very drying when paired with food.

A harmonious and balanced aroma which rich plum characters plus attractive flecks of green. The palate has lovely composure, plus beautiful freshness coming from the subtle leafy accents. The wine works exceedingly well with the food due to its intensity, supple fruit and freshness.

A dry oaked red wine with leather and autumn leaves. Blackberry fruit comes out on the palate which carries the chewy tannins through to a chocolatey finish. This wine meshed with the food.

Big ripe black current nose with lovely ripe sweet berry fruit notes on the palate. Ripe tannins and well integrated oak balance out this wine. Hints of plum and cedar come together on the mid palate with the ripe fruit tannins evident on the finish. Well matched with this dish as the wine becomes seamless.

Medium plus red, developed, leather, plum, berry, olive, slightly stewed, full bodied, papery tannins which get drier with food.

Ripe cassis aromas, with a slight minty, herbal eucalyptus characteristic coming through, big cedary oak and forward tannins abound on the palate.

The Fuller Bodied Dry Red Wines were judged with

Wagyu, Potato Gratin and Fennel Salad

Presented by chef Marcell Kustos


  • ~100 g Wagyu sirloin/person, sous-vide at 55C, pan fried
Potato gratin: 30 min at 180 C
  • 1 kg potato, 3mm mandolin
  • 1 can of coconut cream (whole)
  • 1 cup vegetable stock
  • 2 shallots, sliced not minced
  • 4 cloves of garlic, sliced not minced
  • 2 Tbsp olive oil
  • 20 g salt
  • Pepper to taste
Fennel salad:
  • ½ fennel, thinly sliced, mandolin (preferably very thin with Japanese mandolin)
  • Pickle fennel for 10 min in 100ml water, 100 ml apple cider vinegar, 30 g maple syrup, 10 g salt
  • In a bowl, mix fennel with 1 Tbsp pickling liquid and 1 Tbsp seeded mustard


  1. In a frying pan, add 2 Tbsp oil and fry the garlic and shallots on low heat until golden brown. Add coconut cream, stock and salt.
  2. In a baking dish, layer the thinly sliced potatoes and pour the coconut stock onto them. Bake at 180C for 25-30 min, until cooked, golden brown and creamy. Set aside and let it rest for 20-30 min before serving. In that time, the potatoes will absorb the remaining broth and the gratin becomes even more creamy and easier to slice.
  3. In a bowl, mix fennel with 1 Tbsp pickling liquid and 1 Tbsp seeded mustard.
  4. Pan-fry the Wagyu just until nicely seared and the fat melted. DO NOT overcook as well done steak will not match the wine as well as medium.