Berton Vineyards

Reserve Coonawarra Cabernet Sauvignon 2017

Winner Gold Medium Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) Coonawarra, SA, Australia
Country of Origin
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $20.00

Intense choc-mint cassis aromas. Bold and chewy with intense savoury earthy notes finishing dry and slightly astringent. The dish brings out the astringent tannins in the wine.

Rich berry fruits with hints of mint and dried herb. The palate is youthful and tightly bound with bright fruit, finishing with a cherry stone sensation on the close. The wine shines alongside the food, with it looking more supple and fleshy.

Toasty oak and baked plum and cherry fruit. High acid and firm tannins. A savoury wine that needs time to soften. Possesses good concentration and intensity so can age. The acid and tannin doesn’t react well to the duck meat making it chalky on the palate.

A ripe green herbal nose with lovely blackcurrent notes on the palate. Lovely integrated oak with ripe drying fruit tannins to finish. Works well with this dish as the tannins become more integrated.

Medium full red, crushed leaf, blackcurrant, blackberry, violet, medium bodied, varietal, flavoursome, structural tannins, reasonably good length, age worthy.

Fruit forward, dark chocolate and mint, structured, big and bold with a slight sour rhubarb note to finish on.

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.