Brand & Sons

Brand & Sons 'The Last Sunday Drive' Cabernet Franc 2018

Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Cabernet Franc (100%) Coonawarra, SA, 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 $25.00
  • Brand & Sons
    55/239 Magill Road
    Maylands, SA
    Australia 5069
  • Sam Brand, Director
  • Phone (+65) 0 488771046

Brooding blackcurrant aromas with hints of mint. Fresh and vibrant with lively intensity and a firm backbone of drying tannins. The wine appeared unchanged when paired with the duck.

Dark cherry and mulberry aromatics. Great flavour intensity and expression. I enjoy the fresh, balancing acidity. The wine does go nicely with the food – it just needs a little time in bottle beforehand. Though if drinking young, it needs decanting well before serving.

An intense and concentrated oaked dry red wine with aromas of raspberry leaf, red plums and mulberries. Firm and structured with racy acidity. Has a smokiness to it that congers up the fragrant slightly green coffee bean smell of a light bodied cigar.

Elegant black berry nose with lovely lifted notes on the palate. Good acid and tannin frame work with hints of spice and pepper on the palate. Fruit tannins are firm but in balance. A good match with this dish as the tannins soften out and the wine opens up.

Medium red, blackcurrant, leafy, pyrazine, medium weight, slightly green and stalky.

Spiced red fruit, lovely fruit and oak integration, nice palate weight, good tannin structure.

The Medium Bodied Dry Red Wines were judged with

Duck breast, Parsnip Puree and Radicchio

Presented by chef Marcell Kustos


  • 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


  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.