Brand's Laira of Coonawarra
One Seven One 2015
- Award
- Winner Blue Gold Medium Bodied Dry Red Wines
- Grape Varieties
-
Cabernet Sauvignon (100%) Coonawarra, Limestone Coast, SA, Australia
- Country of Origin
- Australia
- Alcohol Content
- 13.9% Alcohol by Volume
- Wine Type and Oak Treatment
- Still Red with Oak Treatment
- Recommended Retail Price
- RRP AU $80.00
- Brand's Laira of Coonawarra
- Sam Flint, Admin and Cellar Door Manager
- Phone (61) 8 0429959572
Andrea Pritzker, Third Term Panellist 2019 Competition
“Intense bouquet of cedar and blackcurrant. Chewy and dense with a dark core of blackberry and plentiful cedary tannins. With the flank-steak the wine appears more drying and firm.”
Warren Gibson, First Term Chairman of Judges, Eleventh Term Panellist 2019 Competition
“Some development of colour. A particularly attractive nose. Complex but also very fresh. Some lovely secondary bottle complexity characteristics coming through. Rustic structure on the palate. Still some resolving required. Firm and hard with the flank dish.”
Corey Ryan, Second Term Panellist 2019 Competition
“Deeply coloured, lifted blackberries and earthy bush aromas. The palate is juicy and rounded with ripe tannins and concentrated flavours. A delicious wine. The pairing worked well. The hollandaise promoted the blackberries and complexity. The sweet brioche contained by the maturing ample tannins. The beef texture buffering well with the wines structure.”
Stuart James Halliday, Fourth Term Panellist 2019 Competition
“Full bodied, cassis and blackberry flavours, rich, firm tannins, drying, but well supported by the fruit”
Susan Bastian, Fifth Term Panellist 2019 Competition
“Deep garnet, with slight brown tints of age. Intense dusty oak nose, with dried flowers and herbs, hints of coconut and raspberry macaroon. Very elegant palate with lovely dark fruits and nutty oak, with fine grained, mouth coating tannin and good length. This wine although gorgeous overpowers this dish.”
Mark Robertson, Eighth Term Panellist 2019 Competition
“Dusty, drying herbal Cabernet. Varietal mint, cedar and plum are good, Palate has a strident tannin dry. Savoury and drying. Proper wine with robust tannin. WF ? Great fruit drive and concentration here. Grainy tannin with proper acid sets it up for a great fruit driven after taste. Works really well.”
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.
Stephen Wong, Second Term Panellist 2019 Competition
“Perfumed vanillin oak, some development to the fruit, but very drying on the palate with dominating tannins. Black olive flavours on the finish. Even with steak, the tannins are out of whack.”