Shaw Vineyard Estate
Shaw Vineyard Estate Shiraz 2016
- Award
- Winner Top 100 Medium Bodied Dry Red Wines
- Grape Varieties
-
Shiraz (100%) Canberra Region, NSW, 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 $34.00
- Shaw Vineyard Estate
- Tanya Olinder, Director
Martin Moran, Second Term Panellist 2019 Competition
“Modern clean blackberry fruit with an underlying creamy vanilla oak note that is complimented but not altered by the food.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Deep cherry-plum. Restrained ripe-plum fruit. Ripe, round blackberry fruit, fresh acid and fine long back-palate tannins. Food: good combination ? this is an excellent food wine, the tannins slightly assertive but overall a good match with the richness of the beef, brioche and mayonnaise.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Ripe dark cherries on the nose through to the palate. Hints of spice, savoury and a touch of leather come through on the palate. Great balanced fruit driven tannins complete this wine. Well matched as the texture and flavour of both the flank dish and the wine are in harmony.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Deep dark red. Fresh cool crunchy red fruit and flowers on nose. Med-full, lightly tannic, cherries, red berries, balanced. Dry, slightly lean finish. Fairly neutral food impact on the wine and a touch of elevated sweet beef flavour.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Brilliant deep crimson to the eye. Attractive dark plum with hints of spice and vanilla. The palate shows restrained primary fruit but with flavour persistent long onto the back palate. Food brought the tannins in the wine into nice balance.”
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
“Chunky & nutty oak, toast, bl olive & cherry, slight skinsy. Black olive, savoury, spice, slight hollow, nutty & slight drying tannins. Food : filled out the mid palate, and made the wine more moreish.”