Wine by Sam

Wine by Sam Single Vineyard Series Gentle Annie Vineyard 2017

Winner Gold Medium Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) Central Victoria, VIC, Australia
Country of Origin
Alcohol Content
14.0% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $38.00
  • Wine by Sam
    PO Box 8037
    Seymour South, Vic
    Australia 3660
  • Sam Plunkett, Winemaker
  • Phone (61) 0408 587702

A ripe cassis note with bay leaf and earthy tones. The palate is dominated by sweet oak flavours. Drying, astringent finish. With food, the acidity comes to the fore but the dry tannins are unbalanced.

Lifted bouquet of blackberry jam, cedar and spice. Plush and bright-fruited with attractive underlying freshness. When paired with the flank-steak the cedary notes of the wine were accentuated drying out the palate.

Attractive ripe fruit. Some wood showing through. A firm palate with dry savoury tannins. The tannins didn?t seem to be modified with the dish, coming across as too dry.

Lifted herbs and red fruits with underlying green olive aromas. A juicy and fleshy style with good balanced concentration, chewy tannins and fresh acidity. The pairing worked ok. The hollandaise promoting the green olive aromas. The wine tannins containing the beef. Was not outstanding.

Fruit forward, dark cassis fruit, with herbal undertones, tannin structure is medium bodied, but well integrated fruit and oak,

Deep ruby with purple rim. Subtle dark berries on the nose, blackcurrant fruit pastilles and leafy palate with firm slightly chewy tannin. Moderate length. The wine and food is quite a good match but the dish slightly overpowers this wine.

Solid bricky colour. Forward lifted bright Cabernet aroma. Jube, blueberry fruit, greens and mint. Oak a little prominent but fruit is strong enough to cope. Grainy, linear elegant palate. Fruit to the fore, acid line is well done, tannin finishes grainy and satisfying. WF ? works well. Oak is in check and acid tannin does a good job of setting palate up for a long lingering aftertaste of bright Cabernet fruit. Solid.

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.