Toni Paterson, First Term Panellist 2020 Competition
“Deep, dense and brooding aromatics. The palate is rich and full-bodied with luscious ripe, plummy fruit. The wine is too sweet-fruited and luscious to pair with this dish.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Dry red with ripe black fruits and vanilla and clove aromas from oak. Palate has velveteen tannins and lively acidity. For drinking while young and fresh. Will need food to balance out the tannins.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Ripe black pepper notes on the nose following through to the palate. Slight ripe leathery notes with a lovely fruit density on the palate. Ripe sweet tannins to finish. A great match as the wine is lifted and becomes quite seemless.”
Sam Kurtz, First Term Panellist 2020 Competition
“Full red, fruitcake, plum, chocolate, medium to bodied good rich sweet fruit, supporting oak.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Plush plum, dark fruits on the nose coming, a fruit sweetness, with firm tannins on the palate, drying.”
The Medium Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Brooding bouquet of blackberries and spice. Fresh and sweet-fruited with supple tannins and jammy finish. The sweet blackberry fruit in the wine was accentuated by the dish.”