Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Opens with a savoury array of earth, spice, stemmy aromas complemented by crunchy red fruit. Fresh, vibrant and lively showing excellent mid-palate generousity, supple texture and a long-persistent finish. The wine appears drier and more astringent with the dish.”
Toni Paterson, First Term Panellist 2020 Competition
“Cherry and mint aromatics. Intense red cherry flavours. Light-to-medium weight with bright acidity. The food definitely improves the wine with the acidity looking less shrill. The mint character was also less obvious.”
Bree Boskov, First Term Panellist 2020 Competition
“Red fruits and spices on the nose. Palate is bright and juicy with red fruits and spice. Alcohol is a little warm and dominating the palate clipping the red fruits. Red fruits and foresty spices come to the fore, the alcohol supports the weight and richness of the food improving the balance of the wine.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Cherries and cloves on the nose which unfolds with great intensity on the palate. A silky wine and what I would call a sexy Pinot Noir. Take this on a date, musky and sultry.”
Emma Jenkins, First Term Panellist 2020 Competition
“Light raspberry, rhubarb and herbs on the nose, the palate shows sweet red fruit, bright acid and fine, sappy tannins. A more delicate, fruit-driven style, just a touch lacking harmony.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Dried flowers and cloves come through on the nose with hints of berry fruit and spice are on the palate. A slight strawberry nuttiness’ works in with the fine tannins on the finish. Wine remains delicate with this dish.”
Martin Williams, Fifth Term Panellist 2020 Competition
“Mid garnet colour. Complex red berry & plum compote, hints of herb and spice. Medium body, textured palate. Soft acidity, fine but firm tannin finish.”
Bryan Currie, Second Term Panellist 2020 Competition
“Pale red, aromatic morello cherry and game nose, silky satin tannins, black fruits and truffle with long sinewy tannins, excellent match with the coq au vin, the mushrooms and chicken meat combine perfectly.”
Sam Kurtz, First Term Panellist 2020 Competition
“Light red, rhubarb, strawberry, cherry, spice, medium weight, good fruit, subdued oak.”
Mike de Garis, Third Term Panellist 2020 Competition
“Cherry spice, floral notes, toasty oak, dried herbs, lacks fruit punch. SOP, savoury, donut, hard tannins. Food: softened tannins, moreish flavours.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Lovely generous ripe berry fruit nose, cleansing acidity, work very well with the intro of the protein, some nice savoury notes come out too.”
The Pinot Noir Wines were judged with
Presented by chef Michael Manners
Ingredients
Method
J F Hillebrand (New Zealand) Ltd Perpetual Trophy for Best Pinot Noir of Competition
Warren Gibson, Second Term Chairman of Judges, Twelfth Term Panellist 2020 Competition
“Woody at first impression. Complex, forest floor. Firm palate. Lacking some charm. Similar with the dish. No synergy. ”