Toni Paterson, First Term Panellist 2020 Competition
“Spicy aromas with hints of rhubarb. A tight palate with herbal tones. The food is a little too syrupy to be in perfect harmony with the food, though the food did improve the wine a little.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Blackberries and blackcurrant fruit forward dry medium bodied red wine. Has good flavour intensity and concentration and black pepper on the finish. Balanced acidity and structured tannins. Great quality as evidenced by the length.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“A slight rhubarb and plum nose following through to the palate. Dark plum and spice on the palate is rounded out with a sweet oak tannin balance. An excellent match as the wine comes across as more rounded and fruit driven.”
Sam Kurtz, First Term Panellist 2020 Competition
“Medium red, whole bunch, gamey, slightly meaty, spice, medium weight, good length, the freshness and aromatics go very well with the dish.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Black olives, savoury notes on the nose, palate has some lovely medium tannins that bind well with the oak, not overpowering the fruit.”
The Medium Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Fragrant bouquet of blackberry and freshly cracked pepper. Lively and fruit-pure with great intensity, freshness and vibrancy leading to a long finish. The wine appears slightly drier and more peppery when paired with the dish.”