Peter Lehmann Wines

The Barossan Shiraz 2016

Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Shiraz (100%) Barossa Valley, 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 $25.00
  • Peter Lehmann Wines
    Para Road
    PO Box 315
    Tanunda, SA
    Australia 5352
  • Tim Dolan, Senior Winemaker
  • Phone (040) 0666 104

Dense. Richer, nutty & toasty oak, dark cherry/berry. Cherry & savoury, has good flavour, softish tannins, moreish. Food : extended the palate weight, moreish.

Pristine fresh blackberries and cream with just a subtle spice note that doesn?t alter much with food.

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.

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.

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.

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


  • 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.