Brand's Laira of Coonawarra

One Seven One 2015

Winner Blue Gold Medium Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) Coonawarra, Limestone Coast, SA, Australia
Country of Origin
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
    PO Box 323
    Australia 5263
  • Sam Flint, Admin and Cellar Door Manager
  • Phone (61) 8 0429959572

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.

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.

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.

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.

Full bodied, cassis and blackberry flavours, rich, firm tannins, drying, but well supported by the fruit

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.

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


  • 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.