Blue Pyrenees Estate

Section One Shiraz 2016

Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (98%) Pyrenees, VIC, Australia
Viognier (2%) Pyrenees, VIC, Australia
Country of Origin
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
    PO Box 3
    Avoca, Vic
    Australia 3467
  • Carmel Keenan, Senior Winemaker
  • Phone (61) 418 368224

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.

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.

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.

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.

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!

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


  • 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.