Andrea Pritzker, Third Term Panellist 2019 Competition
“Intense biscuit brioche aromas with hints of lemon citrus. Fine crisp and linear with a fine bead, a well-integrated mousse and great toasty concentration. The hashbrown pairing diminishes some of complexity of the wine.”
Warren Gibson, First Term Chairman of Judges, Eleventh Term Panellist 2019 Competition
“More oxidative style. Nutty and complex with some development. Very attractive wine on the palate. Long and flavoursome. A nice balance with the dish. Long and lingering”
Corey Ryan, Second Term Panellist 2019 Competition
“Lifted bready mealy notes, complex aldehyde driven style with veins of youthful freshness. A vibrant, rounded wine great mouthfeel and texture, flinty robust wine chewy acidity. Robust mid palate with excellent intensity. The dish works in unison with the wine, however it doesn?t promote the wine flavours.”
Stuart James Halliday, Fourth Term Panellist 2019 Competition
“Toasted nuts, biscuit, lovely complexity in the mouth, with clean crisp acid, underlined by some pleasant brioche and buttered toast flavour profile”
Susan Bastian, Fifth Term Panellist 2019 Competition
“Pale golden yellow. Quite rich dried fruit and toasty notes. Very refreshing acidity rich and creamy mousse. Nut and almost fino sherry like character. Good length. Comes across as harsher with food.”
Mark Robertson, Eighth Term Panellist 2019 Competition
“Attractive looking colour and lifted mealy aroma ? leavened bread. Good bright acid, hint of mineral struck match and appealing length. With Food ? beaut line and cut due to clean acid and yeast artefact. Works nicely. Bit more crunch with the hash brown would be even better.”
The Sparkling Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Stephen Wong, Second Term Panellist 2019 Competition
“Complex, savoury, toasty nose with evident brioche-like autolysis. A fuller-bodied palate, tangy acidity and some serious phenolics on the back. A firm, tightly-structured m?thode. Slightly brooding with upfront richness and a long, salty, tangy finish. The saffron in the dish works well with the wine, but the tanginess overpowers the dish a bit.”