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A.C. Byrne & Co. Margaret River Cabernet Merlot 2018

Award
Winner Blue Gold Medium Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (60%) Margaret River, WA, Australia
Merlot (40%) Margaret River, WA, Australia
Country of Origin
Australia
Alcohol Content
14.2% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $9.99
Buy This Wine

“Overt cassis aromas with hints of eucalypt and charry oak. Chewy and drying appearing astringent due to the oak dominance. The chewy drying nature of the wine was accentuated with the dish.”

“Dark fruits with a subtle leafy edge. The palate is clean, bright and delicious with a really appealing juiciness and gentle chalky tannins. The wine pairs well with the food”

“Black fruit in profile with sour black cherries in particular. High toned with lively acidity and a fruity finish. A bistro wine with comfort food. The acidity keeps the mouth-watering and works with getting the duck masticated. The berry flavours work well with it.”

“Lovely black current and black olive characters on the nose through to the palate. Rich ripe berry fruit on the palate with clean bright integrated tannins. A great match as the fruit pops and the tannins stay fine.”

“Medium to full red with crimson tints, blackcurrant, leafy, blackberry, medium body, chalky tannins, very savoury. The duck fat softens the tannins nicely.”

“Dark black fruits, ripe berry fruit driven style, quite structured, with a sweet oak component coming through the end, drying.”

The Medium Bodied Dry Red Wines were judged with

Duck breast, Parsnip Puree and Radicchio

Presented by chef Marcell Kustos

Ingredients

  • 1 Duck breast/person, sous-vide at 57C
  • 1 Tbsp oyster sauce
  • 1 Tbsp maple syrup
  • 1 bag English breakfast tea
Parsnip puree, serves 4:
  • 500 g parsnip, roasted at 180C for 15 min and cooked in 300 mL soy milk (reserve 200 mL cooking soy milk)
  • 50 g peanut butter
  • Salt
  • ½ tsp garam masala
Radicchio, serves 4:
  • 1 radicchio, quartered, white (bitter) part removed, thinly sliced
  • 300 mL pomegranate juice + sous-vide duck broth, reduced to half
  • Add 1 Tbsp oyster sauce, ½ tsp Xanthan gum and mix with stick mixer
  • Cook radicchio in reduced pomegranate syrup until the radicchio is wilted
Served with chive oil:
  • 1 bunch of chive, thinly cut
  • 50 ml olive oil, warm in microwave 10 s

Method

  1. Score duck breast and render fat in a pan with skin-side down on low fire. Bag up the breast with maple syrup, oyster sauce and tea and sous-vide.
  2. Cut the parsnip into 2-3cm pieces and roast until golden brown. Transfer the parsnips into a pot and cook them soy in soy milk. In a food processor, mix all ingredients for the puree. The result should be creamy, slightly nutty, slightly spicy and slightly salty.
  3. Reduce the pomegranate juice with the cooking juices of the duck. Add xanthan and oyster sauce and blend it smooth (velvety) with a stick mixer. The result should be liquid, but thick enough to cover the back of a spoon. Add sliced radicchio and warm them until cooked/wilted.