Toni Paterson, First Term Panellist 2020 Competition
“A gentle lemony aroma with subtle savoury accents. The palate is light-bodied with restrained citrus and kiwi flavours. With the food the wine displays a wonderful vibrancy though I think the style is a little too shrill for the food.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Flint and white grapefruit on the nose with crisp acidity and a weighty palate. A wine to have with food so its texture can be matched. Works well with spring vegetables and toasted nuts.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“A subtle gooseberry nose following onto the palate. Soft acid with hints of citrus and mandarin on the finish. Dish seems to swamp this wine as it is too delicate.”
Sam Kurtz, First Term Panellist 2020 Competition
“Very pale straw, herbal, cut grass, light weight, slightly leaner palate.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Juicy and fresh, zingy acidity, nice mouthfeel, touch of phenolics, crisp and dry, goats cheese brings a lovely sweetness to the wine.”
The Sauvignon Blanc Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Opens with peach, mango and white nectarine. Lively and crisp with a lean linear palate profile, very good intensity and a long persistent finish with herbaceous overtones. The wine is unchanged when paired with the dish.”