Taltarni Vineyards
Taltarni Cabernet Merlot Petit Verdot 2017
- Award
- Winner Top 100 Medium Bodied Dry Red Wines
- Grape Varieties
-
Cabernet Sauvignon (55%) Pyrenees, VIC, Australia
Merlot (40%) Pyrenees, VIC, Australia
Petit Verdot (5%) Pyrenees, VIC, Australia
- Country of Origin
- Australia
- Alcohol Content
- 14.0% Alcohol by Volume
- Wine Type and Oak Treatment
- Still Red with Oak Treatment
- Recommended Retail Price
- RRP AU $26.00
- Taltarni Vineyards
- Robert Heywood, COOO
- Phone (61) 03 54597923
Andrea Pritzker, Third Term Panellist 2019 Competition
“Brooding blackcurrant cedar bouquet. Firm and structured with plentiful cedary oak and drying slightly astringent tannins. When paired with the flank-steak the cedary oak and drying astringent tannins were accentuated, drying out the palate.”
Warren Gibson, First Term Chairman of Judges, Eleventh Term Panellist 2019 Competition
“Fresh and vibrant nose with pure varietal notes of cassis and red fruits. A lovely wine with some nice lingering tannins. A moderate balance with the flank dish.”
Corey Ryan, Second Term Panellist 2019 Competition
“Deeply coloured, lifted complex dried herbs, forest floor and blue fruit aromas. The palate is chewy and textural robust and mouth-filling. A balanced succulent and fresh style. The pairing kind of worked. The hollandaise promoting the blue fruits, the tannins containing the beef texture.”
Stuart James Halliday, Fourth Term Panellist 2019 Competition
“Ripe plum and cassis notes, well integrated tannins, fruit and oak balanced, nice acidity”
Susan Bastian, Fifth Term Panellist 2019 Competition
“Deep ruby. Dusty oak, dried flowers and herbs on the nose. Intense blackcurrant fruit and hints of olive on the palate. Beautifully integrated sandy tannin and sustained length of flavour. These match truly well as the wine accentuates the lovely sauce flavours.”
Mark Robertson, Eighth Term Panellist 2019 Competition
“Good colour. Strong Cabernet scent dancing with iodine/oyster (carries this off). Dusty, mineral nose that is slightly gamey. Traditional and more black fruits. Very good palate. Balance juicy tannins, light use of oak, dark brooding (ripe) fruit works well. WF ? this is good. Very clean aftertaste. Purity of fruit comes through. Iodine has disappeared. Balance and length are impressive. Very good”
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.
Stephen Wong, Second Term Panellist 2019 Competition
“Tobacco leaf, green bean, crunchy Cabernet nose. The palate is grippy, dense and quite solid, cocoa and coffee oak notes on the end. A bit more fruit and definition would be nice. It comes together with the dish, the flavours work quite well in harmony.”