Blanc de Noirs Premier Cru NV

Stephen Wong, Second Term Panellist 2019 Competition

“The first bottle was corked. The second bottle, served slightly less-chilled had a generous, musky and spicy profile. Integrated autolysis notes on the palate lend savouriness to the rich citrus and apple flavours. Almost decadent but nicely chilled, it will deliver freshness. Some more complexity emerges when matched to the dish but the acidity is also emphasised, introducing a tartness which wasn?t there before.”

Andrea Pritzker, Third Term Panellist 2019 Competition

“Opens with red apple and grilled toast. Creamy and round with a well-integrated mousse and delicate toasty nutty complexity. The toasty complexity of the wine is heightened when paired with the hashbrown.”

Warren Gibson, First Term Chairman of Judges, Eleventh Term Panellist 2019 Competition

“1st corked. 2nd a little closed and dumb. The palate lacks some freshness and the finish is dry and not enhanced with the dish”

Corey Ryan, Second Term Panellist 2019 Competition

“Lifted citrus lemon aromas, underpinned by subtle aldehyde complexities. The wine finishes very textural dry and bright. The food pairing works well, the dryness of the wine cuts through the richness of the sour-cream and the fullness of the potato characters.”

Stuart James Halliday, Fourth Term Panellist 2019 Competition

“Bright and fresh, yet has nuances of maturity, with some older base wines showing through.”

Susan Bastian, Fifth Term Panellist 2019 Competition

“Mid yellow straw. Intense spiced cooked apple with spicy oak. Lovely rich, creamy palate with great balanced acidity. Flavours linger for a long time. Acid of wine not in kilter with dish.”

Mark Robertson, Eighth Term Panellist 2019 Competition

“Colour a worry ? brown and looks oxidised. Simple dull palate. With Food ? very short and clipped finish. Feels like a tannin bitterness that doesn?t work.”