Peter Lehmann Wines

Stonewell Shiraz 2013

Award
Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) , Barossa Valley, SA, 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 $100.00
  • Peter Lehmann Wines
  • Tim Dolan, Senior Winemaker
    John Casella, Proprietor
  • E: tim.dolan@peterlehmannwines.com
    T: (08) 85 659572
    M: (040) 0666 104
  • Para Road
    PO Box 315
    Tanunda, SA
    Australia 5352

Vibrant & dense. Savoury, rich, nutty & toasty, black berry/cherry. Similar to nose, has fruit weight, cherry, gritty but quite soft tannins. Food : brought out the medium body more, lengthened the flavour, moreish.

Dusty oak mingles with leathery savoury notes on the nose and still some firm tannin despite its age and it improves with food, seeming younger and richer.

Deep plum, mauve rim. Woodsy, earthy aromas and liquorice/plum jam aromas. Quite full, densely structured palate. Slightly oily flavours. Supple tannins, dry finish. Food: wine is too dense and oily for this dish.

A lovely rich liquorice nose and palate. Ripe fruit tannins with lovely balanced oak. Showing some age with hints of leather and chocolate coming through on the finish. Well matched with the flank dish as the wine carries more flavour and sweet berry fruit.

Opaque dark red. Concentrated intense dark berries, freshly ground black pepper, violets, creamy oak on the nose. Full, dry, tannic, firm juicy dark fruit, black pepper, oaky creaminess. Dry creamy, dark berries, spice finish. Long, slightly warm tail. Pairing slightly accentuated tannins, but the dark floral and berry character was also heightened. Wine brought a creaminess to the flavour of the beef.

Incredible deep crimson purple colour. Super ripe aromas of plum pudding and stewed plums complexed with assertive oak influences. Very rich palate with coffee and mocca notes and those rich underlying fruit flavours. Exceptionally long and complex with enough primary fruit for the supporting oak. A wine of great complexity that pairs well with 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
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.