Kollaras & Co

Overexposed Cabernet Sauvignon 2018

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Winner Blue Gold Fuller Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (99%) King Valley, VIC, Australia
Sangiovese (1%) King Valley, VIC, Australia
Country of Origin
Australia
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red
Recommended Retail Price
RRP AU $12.00
  • Kollaras & Co
    9 Durgadin Drive
    Albion Park Rail, New South Wales
    Australia 2527
  • Georgia Kollaras, Marketing Manager
  • Phone (61) 4 12131401
    Website

Lifted, pure and fresh. Attractive. Fresh with some greener notes including eucalyptus. An excellent match with the wagyu. A lovely match with dish.

Dark garnet. Dark berry fruits, mint and tar notes on the nose. The palate is dry with lean black fruits and a bitter finish over tomato stalk notes and hard tannins. The dark chock mint fruits are more expressive and the hard tannins softened by the richness of the beef.

Inviting nose, very perfumed with delicate cedar and cigar box notes complementing the ripe cassis and blackberry fruit. Core of fresh ripe fruit, silky tannins and good length. Acidity adds freshness to the finish. A lovely wine, possibly a little rich for the dish but still a perfectly acceptable match.

Deep cherry colour. Fresh oak over minty, blackcurrant/berry fruit. Mint flavours predominate; even palate, sour-lemon acidity, tight tannin finish. With food: Wine is too sour and tight for the beef.

Bright red, aromatic nose of wood spice, liqueur cherries, with a rich and long palate of spice and depth, the wine is very powerful for the dish.

Very deep ruby. Intense nose of plums and butter menthol. Sweet ripe plum, earth and spice and soft edged tannin. Wine slightly overpowers this dish.

Slight graphite and savoury like, red berry, almost a hint of tomato, toastiness. Green, stalky and grippy, quite drying. Food: still drying – hasn’t helped at all.

The Fuller Bodied Dry Red Wines were judged with

Wagyu, Potato Gratin and Fennel Salad

Presented by chef Marcell Kustos

Ingredients

  • ~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

Method

  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.