Taylors Wines

Reserve Parcel Shiraz 2017

Winner Gold Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) Clare Valley, SA, 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 $25.00

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.

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.

Fresh, vibrant nose. Very fruit driven and fresh in style. Sweet fruited and vibrant on the palate. A moderate to good match wither dish.

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.

Rich and juicy, pepper and spice, lovely crunchy acidity, plush, food gives the wine far more generosity on the palate

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.

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


  • 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.