Toni Paterson, First Term Panellist 2020 Competition
“Ripe plum and cherry aromas. The palate has an engaging mouth-watering quality and is supple and fleshy. The wine pairs very well with the food.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Blackcurrant leaf and graphite. Balanced acidity and a moderate finish. Restrained and too tannic. Alcohol spice is felt on the finish. The tannins in this wine respond well to the fat in the duck. A bite with fat is needed.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“A bright blackberry fruit nose with quite a herbal crunchy fruit palate. A lifted cinnamon and clove flavour on the palate with balanced acid and tannins to finish.”
Sam Kurtz, First Term Panellist 2020 Competition
“Medium red, blackcurrant, crushed leaf, dark cherry, medium bodied, soft tannins, varietal, good length. ”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“A nice plushness to this wine, medium tannins, ripe dark fruit, good fruit and oak integration.”
The Medium Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Intense choc mint aromas. Big, full and plush with lots of cassis fruit intensity and plentiful grainy tannins. The wine appears drier and less generous when paired with the dish.”