Brand & Sons

Jim Brand 'Silent Partner' Cabernet Sauvignon 2016

Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) Coonawarra, SA, Australia
Country of Origin
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $40.00
  • Brand & Sons
    55/239 Magill Road
    Maylands, SA
    Australia 5069
  • Sam Brand, Director
  • Phone (+65) 0 488771046

Attractive ripe fruit. Some red fruit lift. Nice black currant notes come through on the palate. A good match with the dish with nice synergy of flavours.

Cassis fruit and herbal mint and blackcurrant leaf on the nose suggest a cool origin. The palate is medium bodied with fresh acidity and dark cassis and mint notes, some sappy tomato stalk bringing tension to the palate and support of firm tannins. The dish makes this wines tannins come to the fore and seem a little chewier, but not a terrible match

Classic nose displaying lovely cabernet sauvignon perfume, cassis, dark plums, cedar and cigar box all mingle well. Palate is ripe and juicy with good concentration and lovely freshness and elegance. Worked very well with the duck too.

Deep cherry-plum colour. Mint and pine-needle aromas, some blackcurrant. Currant and dark plum flavours, fresh acidity and firm tannin finish. With food: Interesting combination. Some spicy flavours in the wine seem to marry well with the spice and sweetness of the dish.

Mid red, spicey plummy fruit nose, round sweet fruit tannins, layered with chocolate toasty oak.

Deep red with some slight orange tints. Dark berries, choc and spice. Rich dark fruit, fine mouth coating tannin. Good fruit concentration and length. Nuttiness in the sauce slightly dominated the wine.

Dark berry/cherry, savoury, toasty and nutty oak, bright. SOP, bigger style, but still medium bodied, donut, but has flavour and line, firm tannin line. Food: filled out palate, and has given more persistence and concentration, still moreish.

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.