Richard Hamilton Wines

Richard Hamilton 'Hut Block' Cabernet Sauvignon 2017

Winner Top 100 Medium Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) Mclaren Vale, 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 $22.00
  • Richard Hamilton Wines
    PO Box 370
    McLaren Vale, SA
    Australia 5171
  • Kate Mooney, Marketing & Events Coordinator
  • Phone (61) 8 0418603033

Lifted, complex. Some complexity and a core of red fruit and black currant on the nose. Nicely poised on the palate. Light on its feet. Savoury tannins. A nice match with the dish. Fresh and lingering flavours.

Perfumed violets and blueberry with a hint of blackcurrant leaf. The palate is dry with fresh acidity and firm graphite tannins over a crunch blueberry palate with slightly stalk black current leaf herbs. The wine tends to dominate the dish but harmonises well with the duck and radicchio remaining full of blueberry fruit and savory graphite and leaf notes, a very good pairing.

A perfumed nose of brambly berries, cassis, cigar box and dried herbs, the palate is elegant and fresh with fine, silky tannins and good concentration. Looked a little lean with the food match.

Deep cherry-plum colour. Currant jam and cedar/vanilla spice. Some leathery/woodsy undertones. Rich curranty fruit, fresh acidity, long lean tannins. With food: Sweet fruit, earth and spice worked well with the duck.

Mid red, meaty and eucalypt nose, sweet plum fruit with firm drying tannins, tannic nature is accentuated by dish.

Deep ruby. Intense, violets, blackcurrant and fresh mixed herbs with some charry oak. Gorgeous fruit and tannin balance. Good length and quite a complex wine with dark choc hints to finish. Seamless.

Toasty vanillin oak, dark berry spice and toast, slight dried herbs. SOP, donut, has flavour with slightly gritty tannins, moreish. Food: filled the palate up, and added more fruit concentration

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.