De Bortoli Wines
Woodfired Heathcote Cabernet Sauvignon 2018
- Award
- Winner Top 100 Fuller Bodied Dry Red Wines
- Grape Varieties
-
Cabernet Sauvignon (100%) Heathcote, VIC, 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 $19.99
- De Bortoli Wines
- Tracy Chap, Product Manager
- Phone (061) 0418 509475
Website http://www.debortoli.com.au
Facebook http://www.facebook.com/DeBortoli Wines
Twitter http://www.twitter.com/DeBortoli Wines
Toni Paterson, First Term Panellist 2020 Competition
“Gorgeous, intense cherry aromatics. The palate is bright and cool with excellent freshness. I enjoy the integrity of the fruit characters. The wine is a lovely match to the food due to its excellent concentration of flavour.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Nose quite shy then oak and blackcurrant leaf and berry on the palate. A tightly wound wine that would loosen up with some time in bottle. The wagyu really loosened up the tannins on this wine.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Lovely blackcurrent notes on the nose with hints of bramble and mulberry on the palate. Full dried herbs and spice come through on the palate with ripe berry fruit balancing out the fine tannins on the finish. A well rounded wine with this dish. The fruit flavours are lifted and the fine tannins more balanced.”
Sam Kurtz, First Term Panellist 2020 Competition
“Medium red hint of crimson, blackberry, black olive, crushed leaf, medium to full quite ripe, slightly stewed.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Ripe, black plum and cassis notes leap from the glass, with hints of mint and eucalyptus, dry tannins on the mid palate, firm and long, with a slight herbal finish.”
The Fuller Bodied Dry Red Wines were judged with
Wagyu, Potato Gratin and Fennel Salad
Presented by chef Marcell Kustos
Ingredients
- ~100 g Wagyu sirloin/person, sous-vide at 55C, pan fried
- 1 kg potato, 3mm mandolin
- 1 can of coconut cream (whole)
- 1 cup vegetable stock
- 2 shallots, sliced not minced
- 4 cloves of garlic, sliced not minced
- 2 Tbsp olive oil
- 20 g salt
- Pepper to taste
- ½ fennel, thinly sliced, mandolin (preferably very thin with Japanese mandolin)
- Pickle fennel for 10 min in 100ml water, 100 ml apple cider vinegar, 30 g maple syrup, 10 g salt
- In a bowl, mix fennel with 1 Tbsp pickling liquid and 1 Tbsp seeded mustard
Method
- In a frying pan, add 2 Tbsp oil and fry the garlic and shallots on low heat until golden brown. Add coconut cream, stock and salt.
- In a baking dish, layer the thinly sliced potatoes and pour the coconut stock onto them. Bake at 180C for 25-30 min, until cooked, golden brown and creamy. Set aside and let it rest for 20-30 min before serving. In that time, the potatoes will absorb the remaining broth and the gratin becomes even more creamy and easier to slice.
- In a bowl, mix fennel with 1 Tbsp pickling liquid and 1 Tbsp seeded mustard.
- Pan-fry the Wagyu just until nicely seared and the fat melted. DO NOT overcook as well done steak will not match the wine as well as medium.
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Lifted bouquet of cassis, blackcurrant leaf and cedar. Big and bold with vibrant cassis fruit generous mid-palate fruit intensity and plentiful ripe tannins. When paired with the dish the wine appeared drier and more extractive.”