Forester Estate

Forester Estate Yelverton Reserve Cabernet 2012

Winner Gold Medium Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (91%) Margaret River, WA, Australia
Cabernet Franc (4%) Margaret River, WA, Australia
Merlot (3%) 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 $69.99
  • Forester Estate
    1064 Wildwood Rd
    Australia 6282
  • Debbie Pitt, Logistics Coordinator
  • Phone (61) 8 0403206651

Very menthol blackberry infused bouquet unfolds to reveal a bold palate showing generous cassis notes and plentiful tannins. The wine appears dry and less fruity when paired with the duck dish.

Bright cherry juice aromas. Hints of chinotto and mixed spice. The palate has lovely softness and balance. I enjoy the coolness of this wine. The wine has the perfect intensity and body for the food. And the food definitely bought out its best.

An intense and concentrated wine of high quality. Cigar box and blackcurrant fruit make this a classic Cabernet Sauvignon. Has fine grained tannins and mouth-watering acidity. Can drink now but would benefit from more time in bottle. Drink with protein.

Clean black current notes on the nose through to the palate. Tight acid and tannin with a generous clove and blueberry palate. Drying fruit and oak tannins to finish. A good match with this dish.

Medium red, blackberry, olive, leaf, medium weight, savoury tannins.

Showing some herbal minty notes on the nose, with cassis and eucalyptus overtones coming through. Firm tannins, drying in the mouth.

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.