Forester Estate

Forester Estate Lifestyle Cabernet Merlot 2017

Winner Gold Medium Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (70%) Margaret River, WA, Australia
Merlot (19%) Margaret River, WA, Australia
Petit Verdot (5%) Margaret River, WA, Australia
Country of Origin
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $26.99
  • Forester Estate
    1064 Wildwood Rd
    Australia 6282
  • Debbie Pitt, Logistics Coordinator
  • Phone (61) 8 0403206651

Intense minty, eucalypt aromas unfold to reveal a bold dense palate displaying a core of blackcurrant fruit and plentiful slightly astringent tannins. The wine was unchanged when paired with the dish.

Highly aromatic with fragrant redcurrant and cherry notes plus a little hint of sarsaparilla. The palate is light, bright and balanced. It is a youthful wine though it does pair well with the food.

Intense and inky nose with graphite and slate on the nose. Plum skin with some of its tartness as well. Mouth-watering acidity. A tightly wound wine that is very reserved. Still very dry but the fruit works well with the flavours of the duck.

Clean dusty, slightly chalky nose with very drying ripe tannins. Hints of black current and dried herbs are on the palate. A good match as the tannins are less obvious.

Medium crimson red, cherry, leafy, berry, medium weight, slightly simple, slightly stewed. The wine tastes more bitter with the duck dish.

Dark chocolate, minty, interwoven with oak and tannins, crunchy, juicy acidity, nice plushness on the palate, not clunky.

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.