Toni Paterson, First Term Panellist 2020 Competition
“A delicate, composed aroma with subtle pastry and apple scents. The palate has moderate intensity with a long core of lime curd and lemony fruit. The wine does go very well with the food, though it not as perfect as some of the richer wines. Still, it does match the food well and is a slightly lighter and fresher pairing.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Flinty with aromas of pineapple and yellow apple. Bracing acidity that is long and life giving to this wine. An elegant wine with finesse and style. Well done. This will reward with a few years in bottle.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Creamy round ripe fruit on the nose with lovely integrated oak on the palate. Hints of tropical fruit with lovely yeast, leesy characters adding to the palate. Creaminess of the wine and the dish work really well together.”
Sam Kurtz, First Term Panellist 2020 Competition
“Medium straw, simple peach, melon, medium weight some creamy buttery malolactic texture on the palate, slightly bitter and firm on the finish.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“A restrained elegance to this wine, it’s a little shy in the glass to start, but opens up to reveal some lovely grapefruit and pomelo notes, with a refreshing layer of acidity.”
The Medium Bodied Dry White Wines were judged with
Presented by chef Michael Manners
Ingredients
Poached Chicken:
Method
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Lifted bouquet of lemon zest, grapefruit and white peach. Fresh, crisp and lively with subtle creamy complexity that builds to the finish. The dish brought out the ripe stone fruit notes in the wine.”