ALDI Stores

One Road South Australia & Heathcote Shiraz 2017

Winner Trophy Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (50%) Langhorne Creek, SA, Australia
Shiraz (22%) Currency Creek, SA, Australia
Shiraz (18%) Heathcote, VIC, 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 $6.99

Cherry cheer, lacks punch, toast & slight nutty. Cherry, hollow, drying & raspy tannins. Food : tannins still raspy, maybe lifted flavour a tad.

A lovely characterful wine with good intensity of black fruits and good length but never heavy or clumsy that matches beautifully with the food and seems a little richer and longer.

Mid-deep cherry-plum. Red berry and herbal/earthy aromas. Sweet fruit, very fleshy and generous. Fine tannins and gentle acidity. Good length. Food: seamless combination with the dish. Pepper and spice in the wine work well with the beef.

Ripe black pepper nose and palate. Hints of savoury and blackberry coming through on the palate with silky balanced tannins. A great match as the flank dish brings out the berry fruit of the wine and matches the texture.

Deep red. Peppery red berries on nose. Med-full dry tannic spicy red berries, fairly straightforward. Dry, red berries finish. Long. Deepened the flavours and smoothed out texture of the wine. Strengthened sweetness of the bef.

Very enticing nose , spice, pepper and lovely fresh plum notes jump from the glass. Delicious fruit weight and length with complex exotic spice and white pepper supporting the very pretty fruit notes. Food accentuated the delicious primary fruit notes in the wine.

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.