Leconfield Coonawarra

Leconfield Coonawarra Cabernet Merlot 2017

Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (76%) Coonawarra, SA, Australia
Merlot (24%) Coonawarra, SA, Australia
Country of Origin
Alcohol Content
14% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $26.00

Fragrant aromas of cassis and blackcurrant leaf. Fresh and medium bodied with a savoury edge underpinned by fine grained tannins. The duck brings out a complementary savoury edge in the wine.

Bright, intense cherry aromatics. The wine is delightfully medium-bodied with excellent mid-palate concentration. The brightness of the fruit is to be commended, as all the elements are in balance. Although the wine works well with the dish, it slightly too youthful right now and it could do with some time in bottle.

Dry raspy red with berry fruits. Meant to drink while young and fresh, not a wine to keep. The berry fruit works well with the duck.

Bright ripe fruit with hints of blackcurrent on the nose. Good fruit acidity with hints of black olive on the palate. Great fruit tannin and balance. A good dish with this wines as the brightness comes out more from the fruit.

Medium to full red with crimson, plum, dark cherry, currant, berry, medium bodied, structured tannins but relatively soft.

Dark chocolate, with a hint of herbal, mint characteristics, structured with firm tannins, dry, but well balanced.

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.