Tenafeate Creek Wines

Tenafeate Creek One Tree Hill Basket Press Cabernet Sauvigno 2017

Winner Blue Gold Medium Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) One Tree Hill, SA, Australia
Country of Origin
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
    1071 Gawler - One Tree Hill Road
    One Tree Hill, South Australia
    Australia 5114
  • Michael Costa, Director and Winemaker
  • Phone (61) 40 1637047

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.

Plenty of eucalypt here mixed with black fruits that some will find a little too much but it?s tamed slightly by food.

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.

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.

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.

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


  • 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.