The Yalumba Wine Company

Yalumba The Signature Cabernet Sauvignon & Shiraz 2015

Award
Winner Gold Fuller Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (51%) Barossa, SA, Australia
Shiraz (49%) Barossa, 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 $65.00
  • The Yalumba Wine Company
    PO Box 10
    Angaston, SA
    Australia 5353
  • Jessica Van Dommele, PR Manager
  • Phone (61) 8 8561 3563
    Website

Slightly dull and closed. Showing some age. Palate is similar. Slightly dried out. Not an ideal match with the wine. The flavours don’t reconcile

Garnet hued with sweet cassis, coconut and chocolate notes on the nose. The palate is dry with sweet candied cassis fruits and mint chocolate flavour, firm grainy tannins on the finish. Sweet fruit is brought forward with the addition of fruit and firmness of tannins is softened and more chalky.

Lots of sweet oak, plush berry fruit, liquorice and spice, palate is quite upfront though with oak dominating the finish and looking dry. Works ok with the dish as it elongates the finish somewhat. Still, the overall wine lacks real harmony.

Deep plum colour. Plummy fruit, some earth and leather. Rich palate, medium acidity, tight firm tannins. With food: Quite good with the beef, leathery flavours are resolved somewhat.

Medium red, leather and wood smoke nose, rich and long palate of sweet dried plum and firm long tannins, softened and lengthen by the creaminess of the gratin and wagyu.

Deep garnet. Dusty, spicy oak, dark plum and olive. Ripe fruits more shoe polish an earth and spice, sandy tannin. Flavours and power match.

Brown edge. Old style, rustic with a sweet/sour spike, lots of toast, lacks freshness. Similar to the palate, sweet/sour fruit edge then finishing with very drying tannins. Food: given more sweetness to the palate, tannins not as drying.

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
Potato gratin: 30 min at 180 C
  • 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
Fennel salad:
  • 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

  1. 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.
  2. 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.
  3. In a bowl, mix fennel with 1 Tbsp pickling liquid and 1 Tbsp seeded mustard.
  4. 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.