Leconfield Coonawarra

Leconfield Coonawarra Cabernet Sauvignon 2017

Award
Winner Gold Medium Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) Coonawarra, SA, Australia
Country of Origin
Australia
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $35.00
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“Distinctive bouquet of exotic spices, five-spice and coriander, entwined with blackberry and cedar. Fresh and generously fruited showing vibrant blackberry fruit carrying through to the finish. The wine was unchanged when paired with the dish.”

“The aroma has lovely poise and harmony with bright red and dark fruits. A juicy, medium-bodied palate. The wine is a nice weight for the food.”

“Blackcurrant leaf and black fruits that are not quite ripe. Smokey with cigar box aromas and hints of leather. A slender wine that is a tad sinewy. Time in bottle, at least 5 years would be good for this wine.”

“Ripe slightly caney notes on the nose and the palate. Subtle black current and cedar comes through on the palate with balanced acid and tannins to finish. Works well with the duck as the wine becomes more rounded.”

“Medium crimson red, elegant, crushed leaf, tobacco, blackberry, blackcurrant, stylish, bright and fresh medium bodied palate, attractive savoury tannins, while still very nice the elegance of the wine doesn’t quite stand up to the radicchio.”

“Herbal minty notes, dry and savoury tannins.”

The Medium Bodied Dry Red Wines were judged with

Duck breast, Parsnip Puree and Radicchio

Presented by chef Marcell Kustos

Ingredients

  • 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

Method

  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.