Peter Lehmann Wines
The Barossan Shiraz 2016
- Award
- Winner Top 100 Medium Bodied Dry Red Wines
- Grape Varieties
-
Shiraz (100%) Barossa Valley, 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 $25.00
- Peter Lehmann Wines
- Tim Dolan, Senior Winemaker
- Phone (040) 0666 104
Martin Moran, Second Term Panellist 2019 Competition
“Pristine fresh blackberries and cream with just a subtle spice note that doesn?t alter much with food.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Deep cherry-crimson. Restrained mint/spice and plummy fruit. Ripe blackberry/plum fruit, cedar oak overtones. Older style, high alcohol, dry ripe-tannin finish. Food: very good with the dish ? mature/traditional wine characters complement meat and brioche toast very well.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Lovely ripe primary red fruit on the nose with hints of black pepper and coffee on the palate. Sweet fruit tannins with a lovely savoury finish. An excellent match as similar flavours are in the flank dish as well as the wine, as is the texture.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Deep dark red. Red berries, slightly spicy, fairly restrained nose. Full, tannic, spicy, violets, dark berries, good mid-palate concentration, light cloves and cream oakiness, mid-palate persistence. Long dry ripe fruit on finish. Deepened the darker flavours of the wine, brought out an earthiness in the beef.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Great dark crimson colour. Attractive plum fruits and spicy/peppery/ earthy aromas on the nose. The palate has a good balance of primary fruit with sensitive supporting oak and a long tannic finish.”
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
“Dense. Richer, nutty & toasty oak, dark cherry/berry. Cherry & savoury, has good flavour, softish tannins, moreish. Food : extended the palate weight, moreish.”