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One Road Goulburn & King Valley Cabernet Merlot 2018

Winner Blue Gold Fuller Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (54%) VIC, Australia
Merlot (46%) VIC, Australia
Country of Origin
Alcohol Content
14.4% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $6.99

Slightly shy bouquet. Opens with big plush black plum and blackberry jam notes. Bright and juicy with drying chewy tannins on the finish. The wine appeared more oak and drying when paired with the food.

Dark fruits with hints of blackberry and liquorice. Ripe cherry flavours and balanced, papery tannin. The wine matched the food perfectly.

Dried herbs on the nose with blackberry fruit. Tannins are plentiful and drying and as a result this wine will need food. The savouriness of this wine paired well with the dish, a peaceful match.

Bright black current and raspberry notes on the nose following through to the palate. A lovely spicey bright, slightly feral palate with ripe firm tannins give this wine great fruit complexity. Dish works as the ripe tannins become sweeter and more integrated.

Medium full red, slightly stewed blackberry, black olive, soy, chocolate, full bodied, ripe chewy tannins, slightly clumsy.

Sweet cassis and dark red fruits, medium firm tannin structure, drying tannins, a fuller bodied style.

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.