Aus Provenance

Nightfall Single Vineyard Cabernet Sauvignon 2016

Winner Blue Gold Medium Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) Coonawarra, SA, Australia
Country of Origin
Alcohol Content
15.0% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $125.00
  • Aus Provenance
    55/239 Magill Road
    Maylands, SA
    Australia 5069
  • Sam Brand, Director
  • Phone (61) 488 771046

Complex, black currant nose. Dark fruited and very pure. Attractive. Oak present and giving sweetness to nose and palate. Excellent with the duck. The freshness is amplified and the drive of the Cabernet works through the strength of flavours.

Peppermint and chocolate dipped blueberries with sweet vanillin oak spice on the nose. The palate is dry with rich liquored blue and purple fruits given lift and from licks of mint, mocha and cedar. Fresh acidity supports the rich fruit and taut tannins bring tension to a dry finish. The dish brings the bright peppermint and candied blueberries to the fore but also accentuates the cedary oak on the finish, not a bad pairing.

Riper style of cabernet, with sweet cassis and cedar spice, a little simple but has some nice fruit concentration. Fairly drying tannins, makes it a touch disjointed. With the duck, it looked overtly sweet-fruited and simple plus the tannins still looked too extracted.

Deep plum colour. Vanilla, earth and leather aromas. Chocolate and leather on the palate. Firm tannin finish. With food: Leathery flavours don’t work well with this dish.

Medium red, woodsmoke and blackberry nose, rich round fruit, sweet fruit, soft palate, oak tannin dominates the dish.

Very deep ruby. Intense blackberry, cigar box, leather and charred nuts hints. Rich ripe dark fruits, vanilla and toasty wood. Lots of furry tannin. More fuller end in body. Lovely match with this dish. Nothing dominated.

Slightly dull. Cherry, savoury, blue and dk berry fruit lift, nutty oak. SOP, donut, has flavour with extracted and drying tannins. Food: given more concentration and persistence, tannins still prominent, but softer and longer.

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.