Taltarni Vineyards

Taltarni Cabernet Merlot Petit Verdot 2017

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
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
    339 Taltarni Road
    Moonambel, VIC
    Australia 3478
  • Robert Heywood, COOO
  • Phone (61) 03 54597923

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.

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.

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.

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.

Ripe plum and cassis notes, well integrated tannins, fruit and oak balanced, nice acidity

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.

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


  • 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.