Haselgrove Wines

Protector Cabernet Sauvignon 2017

Winner Gold Medium Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) McLaren Vale, SA, Australia
Country of Origin
Alcohol Content
14.0% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $40.00
  • Haselgrove Wines
    PO Box 231
    McLaren Vale, South Australia
    Australia 5171
  • Christophe Forel, CEO
  • Phone (61) 8 83238706

Bouquet of stewed blackcurrant with hints of menthol. Chewy and extracted with a savoury edge. Generous fruit but overall lacking in freshness and vibrancy. The wine’s chewy extractive nature was exacerbated when paired with the dish.

Impressive fragrance and complexity. The palate is perfectly medium-bodied with flecks of green leaves and herb. The earthy elements in the wine tie in well with the food.

Blue fruits, blackcurrant, some bitterness on the palate. Firm and dry on the finish. Good concentration and intensity. The bitterness comes through with the duck.

Clean green, herbal, blackcurrent nose follows through to the palate. Great depth of character with lovely well integrated oak and ripe tannin structure. An excellent match as the wine and the dish become one.

Medium full red, cedar, spice, blackberry, black olive, hint of earth, medium bodied, savoury tannins, good length of flavour.

Structured, herbal mint qualities, firm tannins, juicy, firm, plush and ripe.

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.