Blue Pyrenees Estate
Section One Shiraz 2016
- Award
- Winner Top 100 Medium Bodied Dry Red Wines
- Grape Varieties
-
Shiraz (98%) Pyrenees, VIC, Australia
Viognier (2%) Pyrenees, VIC, 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 $39.00
- Blue Pyrenees Estate
- Carmel Keenan, Senior Winemaker
- Phone (61) 418 368224
Martin Moran, Second Term Panellist 2019 Competition
“A serious red with intense black fruit, some tannin and spice, but a bit over extracted maybe, but the match tames those tannins to a degree so improves it.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Deep plum colour. Woodsy/cedary, earthy and meaty aromas. Cooked fruit and veg flavours, hot alcohol and firm tannin finish. Food: the tannins are too firm and the wine lacks fruit freshness ? not a good combination.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Big ripe jammy nosed wine with sweet dark berry fruit on the palate. Layers of flavour with well-balanced tannins finishing with a hint of leather and chocolate. An excellent match with the flank and brioche dish. Great balanced fruit and tannins come through to the finish.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Deep dark red. Spicy dark fruit, concentrated nose. Med- full, dry, lightly tannic, black pepper, violets , blackberries. Balanced. Dry ripe creamy finish. Pairing emphasized creaminess of the wine and the beef!”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Deep crimson red. Interesting nose with spicy plum and blackberry aromas. A generously weighted palate with complex black fruit flavours, sensitive oak handling and a complex earthy character. This complex style is enhanced by food.”
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.
Mike de Garis, Second Term Panellist 2019 Competition
“Savoury, dark berry, toasty oak. Savoury, cherry spice, slight hollow with firm & slight drying tannins. Food : fills out palate to a certain extent, makes the tannins slight more soft.”