Tenafeate Creek Wines
Tenafeate Creek One Tree Hill Basket Press Cabernet Sauvigno 2017
- Award
- Winner Blue Gold Medium Bodied Dry Red Wines
- Grape Varieties
-
Cabernet Sauvignon (100%) One Tree Hill, 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 $28.00
- Tenafeate Creek Wines
- Michael Costa, Director and Winemaker
- Phone (61) 40 1637047
Martin Moran, Second Term Panellist 2019 Competition
“Plenty of eucalypt here mixed with black fruits that some will find a little too much but it?s tamed slightly by food.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Deep cherry-plum. Currant and blackberry fruit, minty overtones. Sweet fruit, light mint and currant flavours, fine tannins, cool acidity. Moderate length. Food: Bright fruit and minty characters are rather dominant.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Bright leafy nose through to palate. Slight herbal notes with lovely balanced tannins. Hints of blackberry and nutmeg on the finish. A great match as the wine flavours are lifted and the flavours linger.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Deep red. Red capsicum, tomato leaf, dark berries on the nose. Med-bodied, dry, minty red capsicum, redberries, lightly tannic. Dry red fruit finish. Neutral mutual impact between beef and the wine.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Deep crimson colour. Really interesting cassis and tobacco leaf aromas dominate the nose. A very well weighted palate with ripe primary fruit and those tobacco leaf and cedar flavours without any hint of green tannin. Excellent long tannic finish which pairs beautifully 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
“Slight dull edge. Slight vegetative, but with some good choc-mint & black berry notes, toasty oak. Choc & choc-mint, slight hollow, very firm & slight drying Cab tannins, moreish. Food : filled out the palate, and softened the tannins, moreish.”