Pinnacle Drinks

Advocate Coonawarra Cabernet Sauvignon 2017

Award
Winner Gold Medium Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) Coonawarra, SA, Australia
Country of Origin
Australia
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $40.00
  • Pinnacle Drinks
    PO Box 142
    Tanunda, South Australia
    Australia 5352
  • Alissa Harding, Winemaking Administrator 08 8561 2235
  • Phone (61) 08 8561 2235

Intense choc mint aromas. Big, full and plush with lots of cassis fruit intensity and plentiful grainy tannins. The wine appears drier and less generous when paired with the dish.

Ripe plum and cherry aromas. The palate has an engaging mouth-watering quality and is supple and fleshy. The wine pairs very well with the food.

Blackcurrant leaf and graphite. Balanced acidity and a moderate finish. Restrained and too tannic. Alcohol spice is felt on the finish. The tannins in this wine respond well to the fat in the duck. A bite with fat is needed.

A bright blackberry fruit nose with quite a herbal crunchy fruit palate. A lifted cinnamon and clove flavour on the palate with balanced acid and tannins to finish.

Medium red, blackcurrant, crushed leaf, dark cherry, medium bodied, soft tannins, varietal, good length.

A nice plushness to this wine, medium tannins, ripe dark fruit, good fruit and oak integration.

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.