Chapel Hill Winery

The Parson Cabernet Sauvignon 2018

Winner Blue Gold Medium Bodied Dry Red Wines
Grape Varieties
Cabernet Sauvignon (100%) Adelaide, 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 $18.00

Lifted aromas of fresh blueberries. Round and supple with vibrant blueberry fruit intensity and a supple mouth feel. The dish brings out the fresh blueberry notes in the wine.

A quiet, composed aroma of boysenberry and dark cherry. The palate has excellent fruit succulence and balanced acidity. The wine shines with the food, due to its fleshiness, concentration and composure.

Restrained nose then blackcurrant and bright acidity on the palate. Firm and structured with a slight creamy graphite finish. Texturally, goes well with the duck.

Bright blackcurrent and savoury nose with hints of sweet red current fruit coming through on the palate. Lovely earthy, slightly gamey fruit on the palate with ripe sweet fruit tannin to finish. A good match as the wine is lifted but does not become sweeter.

Medium red with crimson, plum, berry, dark cherry, medium bodied quite chalky aggressive tannins. The duck dish seemed to accentuate the tannins and astringency.

Ripe full-bodied style, black cherry notes, cassis, juicy and structured, dark cooking chocolate.

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.