Shottesbrooke Vineyards

Shottesbrooke Single Vineyard Series 'Bush Vine' Grenache 2016

Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Grenache (100%) Mclaren Vale, 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 $32.99

A ripe, rich style. Sweet red fruit and dried herb nose, echoed on the palate with juicy strawberry flavours and a medium-firm palate of dusty tannins. With food, it comes across a little bit volatile and quite dusty dry.

Bouquet of ripe strawberry and spice. Plush and supple displaying hints of mocha leading to a long finish. When paired with the flank-steak the wine appeared less generous and more chalky.

Lifted with some volatility. Aromatic. Quite savoury and dry. Some minty undertones on the palate. A lighter wine than many in the bracket. A nice match with the dish. Sweetness is amplified

Vibrant red fruits and spice. The palate is juicy with fresh flinty acidity, refined and focused. The pairing worked very well. The hollandaise sauce promoted the red perfumed fruits of the wine. The good acidity and freshness of the wine buffered well with the brioche and the texture of the beef.

Crunchy juicy red berry fruit, pretty and elegant tannin structure, nice savoury earthy palate weight

Mid ruby. Intense pretty mixed berries with some leafy hints. Lovely rich red fruits on the palate with pleasing suede like tannin and good length of flavour. A delicate wine with enough tannin to provide a good mouthfeel and works well with the dish but slightly overpowered.

Lighter colour ? some age apparent. Marzipan/jube nose with nice amount gameiness. Feels a little too ripe. WF ? jube retreats and the wine can express itself with the gamey characters working nicely. Cuts through the dish and has a pleasant after taste.

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.