Pask Winery Ltd

Pask Gimblett Gravels Small Batch Trilliant 2016

Winner Gold Medium Bodied Dry Red Wines
Grape Varieties
Merlot (52%) Gimblett Gravels, Hawke's Bay, New Zealand
Malbec (28%) Gimblett Gravels, Hawke's Bay, New Zealand
Cabernet Sauvignon (20%) Gimblett Gravels, Hawke's Bay, New Zealand
Country of Origin
New Zealand
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $35.00

Lighter colour than some. Some development. Fresh and some greener notes on the nose. Tobacco. Light on its feet with some sweetness on the palate. Slightly edgy. The wine works well with the dish. Freshness is amplified and the freshness is more obvious.

Aromatic with green herbs, oregano, blackcurrant leaf, and tomato stalk. The palate is dry with high acidity, medium in body with compact fine-grained graphite tannins. Red and black currants fruits linger behind violets, blackcurrant leaf, mint and tomato compote. A good pairing the wine stays in tact and loses some of its leafy element while the gameyness of the duck is enhanced and brings a savory element to the wine.

Plums and blackberries with spice and a few light herbal notes, some savoury secondary notes are echoed on the palate, lacks freshness and the tannins are a little drying too. The duck lifts this a little but the fundamental issues remain.

Deep ruby-garnet. Roasted meat and black pepper. Fine, even palate. Pepper and spice flavours, some mint. Good length, tight finish. With food: Comes up well – subtle fruit flavours and fine tannins.

Mid red, meaty, gamey and animal nose, firm and dry tannins, sweet and sour finish, though dish added sweetness and softness to the wine.

Mid-ruby with, reddish rim. Intense earth, choc and dark fruits, slight Christmas cake. Quite a complex nose. Soft and round edged tannin, moderate intense dark fruits and spice. Good length. This match was very complimentary.

Dull, brown edge. Very rustic with some savoury notes. SOP, donut and incredibly drying tannins. Food: tannins still drying but has added some softness.

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.