Robert Oatley Vineyards

Robert Oatley Signature Series M/River Cabernet Sauvignon 2017

Award
Winner Gold Medium Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (95%) Margaret River, WA, Australia
Merlot (5%) Margaret River, WA, Australia
Country of Origin
Australia
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $23.95
  • Robert Oatley Vineyards
    845 Henry Lawson Drive
    Mudgee, NSW
    Australia 2850
  • Rob Merrick, Senior Winemaker
  • Phone (61) 41789 703

Crunchy leafy Cabernet, like the M?doc in a cool year - a bit on the lean side. Green bean and tamarillo through the palate. Not unripe but definitely herbal. Becomes aggressively herbal with the steak.

Attractive bouquet of cassis, cedar and tobacco leaf. Medium bodied and classically structured displaying blackcurrant, cedar and tobacco underpinned by fine-grained tannins. With the flank-steak the fine-grained tannins in the wine were less apparent.

Lovely fresh cassis and red fruit showing through. Slightly edgy with some cooler climate feel. Some might find it a little edgy on the ripeness but I like the freshness. Savoury. The dish didn?t seem to help moderate the tannins

Deeply coloured, lifted dried herb and complex spice aromas. The wine is juicy and fleshy with mint and wintergreen characters. The tannins are chewy, well-textured and long. The pairing didn?t really work. The hollandaise promoting the complex herbal aromas. The brioche dominating the palate flavours.

Slight herbal undertones, showing varietal notes of cassis and tobacco, firm tannin profile, however, the wine is far more mellow and balanced with food

Deep ruby. Intense black currant and slight green bean notes on the nose. Rich full dark fruit and more leafy green bean hints on the palate encased with lots of sandy tannin. Quite good length of flavour. I love this match, the sandy tannin and fruit spectrum really work with the food.

Good colour. Bouncy pure varietal Cabernet lift. Bright wintergreen aroma, jube is missing. Aroma is clear and strongly Cabernet. Great palate. Absolutely no mistaking varietal. Pure Cabernet. Balanced, great acid/tannin ratio and respectful oak handling. Quibble could be that it lacks a little concentration. WF ? All good but lacks real concentration so feels one dimensional and dilute.

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
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

Method

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.