Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Lifted aromas of strawberry and spice. Fresh, vibrant and lively showing excellent intensity of juicy strawberry supported by supple fine-grained tannins. The wine appears drier and less generous with food.”
Toni Paterson, First Term Panellist 2020 Competition
“Attractive aromas of sour cherry, cranberry and lemon. Wonderful flavour intensity and depth. The wine looks excellent with the food - it is a lovely match.”
Bree Boskov, First Term Panellist 2020 Competition
“Red florals and sappy spice notes on the nose. Medium bodied palate with juicy red currant and raspberry fruit and slightly green stalky medium tannin edge clipping the fruit sweetness. Savory forest and spice driven cool climate style. The sappy green notes are diminished with the food and the juicy acidity lifts the berry fruit to the fore providing a nice clean fresh finish.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Enticing nose of spice and Montmorency cherries with balanced oak use that gives a hint of vanilla spice on the lingering finish. A wine to enjoy now or hold for 2-3 years.”
Emma Jenkins, First Term Panellist 2020 Competition
“Quite a shy nose, some dark cherry, lavender and spice, palate is a little sweet-fruited and simple, lacking focus. This was accentuated somewhat by the food match.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Lovely crimson colour. Sweet aromatic nose of wild cherry’s and cloves with hints of musk. Well integrated oak with lovely soft ripe fruit tannins on the palate. Finishes with lovely plush strawberry notes. Wine becomes sweeter with this dish.”
Martin Williams, Fifth Term Panellist 2020 Competition
“Mid ruby colour. Clean strawberry fruit, fresh oak. Gentle palate, soft tannins, fine acidity. Good palate length, soft finish.”
Bryan Currie, Second Term Panellist 2020 Competition
“Mid red, bright hue, red cherry and spice with nuance of wood smoke, firm palate with sweet fruit, wine overwhelms the coq au vin”
Sam Kurtz, First Term Panellist 2020 Competition
“Light to medium red, cherry, redcurrant, medium bodied, grainy tannins, slightly sappy.”
Mike de Garis, Third Term Panellist 2020 Competition
“Floral spice lift with slight perfume, toast. Cherry spice, donut, hard and drying tannins. Food: No change, except for added moreishness.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“A more savoury style, less generosity on the palate, a more savoury finish, drying tannins.”
The Pinot Noir Wines were judged with
Presented by chef Michael Manners
Ingredients
Method
Warren Gibson, Second Term Chairman of Judges, Twelfth Term Panellist 2020 Competition
“Lifted and pure. Strawberry notes. Riper notes come through on the palate. Some savoury tannins. The tannins seem to still be somewhat clunky with the dish.”