Taylors Wines
Reserve Parcel Shiraz 2017
- Award
- Winner Gold Medium Bodied Dry Red Wines
- Grape Varieties
-
Shiraz (100%) Clare Valley, SA, Australia
- Country of Origin
- Australia
- Alcohol Content
- 14.5% Alcohol by Volume
- Wine Type and Oak Treatment
- Still Red with Oak Treatment
- Recommended Retail Price
- RRP AU $25.00
- Taylors Wines
- Karen Cavalier, Customer Experience Manager
- Phone (61) 0 419622424
Website https://www.taylorswines.com.au
Facebook https://www.facebook.com/taylorswines
Twitter https://www.twitter.com/taylorswines
Andrea Pritzker, Third Term Panellist 2019 Competition
“Lifted aromas of sweet raspberry and blackberry on the bouquet . Sweet juicy fruit with good freshness, but slightly one dimensional, finishing a touch short. When paired with the flank-steak the wine appeared more sweet-fruited and supple. A well-made but very simple wine, lacking in complexity.”
Warren Gibson, First Term Chairman of Judges, Eleventh Term Panellist 2019 Competition
“Fresh, vibrant nose. Very fruit driven and fresh in style. Sweet fruited and vibrant on the palate. A moderate to good match wither dish.”
Corey Ryan, Second Term Panellist 2019 Competition
“Deeply coloured, lifted floral fruits, spice and vanilla bean aromas. The palate is juicy and structured with obvious oak influence. The pairing sort of worked. The blue fruits being promoted. The sweet oak buffering the brioche ? the combination appears a little too sweet and clumsy.”
Stuart James Halliday, Fourth Term Panellist 2019 Competition
“Rich and juicy, pepper and spice, lovely crunchy acidity, plush, food gives the wine far more generosity on the palate”
Susan Bastian, Fifth Term Panellist 2019 Competition
“Opaque magenta. Intense plum aromas with toasty oak and some hints of menthol. Rich and ripe dark fruits, liquorice and earth. Lots of dark fruit on the palate with rounded sandy tannin with a slightly sweet, liquorice finish. The wine and food bring out the best in each other.”
Mark Robertson, Eighth Term Panellist 2019 Competition
“Youthful colour. Jube and DMS suggestive of higher cropped SHI. Touch of pepper greenness also competes with the red fruit Jube. Sweet fruit, acid driven dilute palate. WF ? jube and DMS dominate. Nothing complex or funky here. One dimensional.”
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
“Some complexity, incense and wood nose with creamy dark fruit. The palate is smooth and sweet-fruited. Well-measured grainy ripe round tannins. This youthful, concentrated wine doesn?t really relate well to the steak and mayonnaise but the wine itself is good.”