Taltarni Vineyards
Taltarni Pyrenees Cabernet Sauvignon 2017
- Award
- Winner Gold Medium Bodied Dry Red Wines
- Grape Varieties
-
Cabernet Sauvignon (100%) Pyrenees, VIC, 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 $40.00
- Taltarni Vineyards
- Robert Heywood, COOO
- Phone (61) 03 54597923
Martin Moran, Second Term Panellist 2019 Competition
“Quite serious Cabernet with a scaffolding of tannin encasing the black fruits but food takes some, but not all of the edge off the tannins.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Deep plum colour. Cassis and fresh mint, woodsy/undergrowth aromas. Currant flavours, smooth supple texture, soft acidity and fine dry tannin finish. Food: the Cabernet characters aren?t a great match with the sweet flavours of the brioche and hollandaise.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Slight leafy nose with hints of spice and cloves on the palate. Firm fruit tannins with hints of earthiness on the finish. A good match with the flank and brioche dish as the wine develops more character.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Med-deep red. Restrained dark fruit nose. Full bodied, dry lightly spicy crushed dark berries, lightest hint of pencil graphite mid-palate. Dry direct black currant and cream finish. Slightly warm tail. Pairing emphasized varietal character but also the tannic structure, pointed up the grassiness of the beef slightly.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Dark crimson colour. Intense blackcurrant, tobacco leaf and cedar aromas on the nose. Those savoury notes carry through onto the palate which has a long finish and assertive tannins that work 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
- 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
“Callow, slight choc & red berry, toast, leafy/green edge. Cherry spice, slight green/vegetative edge, drying tannins. Food : still quite green, tannins not as drying, hard, moreish.”