Bree Boskov, First Term Panellist 2020 Competition
“Bright purple hue. Aromas of red and blue fruits and cinnamon bark. The palate is fresh with juicy acidity and lively slightly candied red and blue fruits, liquorice and cinnamon bark notes, tannins are moderate. The meats gamey notes bring the savory cinnamon and blue fruits to the fore the fresh acidity in the wine leaves your palate energized and ready for another bite.”
Emma Jenkins, First Term Panellist 2020 Competition
“Quite closed initially, dark berry fruit, cassis and cedar, oak is sitting over fruit a bit at the moment on both nose and palate, very drying tannins on the finish. Tends to dominate the dish though meat helps to offset the tannins.”
Martin Williams, Fifth Term Panellist 2020 Competition
“Deep bright cherry-crimson colour. Earthy, spicy fruit aromas. Rich solid palate, blueberry fruit flavours, marked acidity, firm tannin finish. With food: Quite good flavours for the beef.”
Bryan Currie, Second Term Panellist 2020 Competition
“Purple red, bright spice and simple red fruits, firm and tight tannins on the palate, well match with wagyu softening the acidity and gratin adding length and depth.”
Susan Bastian, Sixth Term Panellist 2020 Competition
“Deep violet, purple blue edge. Blueberries and cinnamon spice. Ripe sweet berry fruits, with soft sandy tannin and good length. The flavours of the wine slightly dominate the dish.”
Mike de Garis, Third Term Panellist 2020 Competition
“Rich, dark chocolate, toasty and nutty oak, dark berry. SOP, big and chunky with lots of flavour, big tannins. Food: more savoury, and toned down the tannins, still very moreish.”
The Fuller Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Kemeny's Perpetual Trophy for Best Fuller Bodied Dry Red Table Wine of Competition
Warren Gibson, Second Term Chairman of Judges, Twelfth Term Panellist 2020 Competition
“Pure red fruits. Attractive. Some complexity. Nice wine, very lively and balanced on the palate. Lovely balance and well matched with the wagyu dish. Light on its feet and long and lingering. ”