Martin Moran, Second Term Panellist 2019 Competition
“Plenty of attractive zesty citrus fruit flavours and the greenness in the wine and dish meld together seemlessly”
Martin Williams, Fourth Term Panellist 2019 Competition
“Pale lemon. Green citrus fruit aromas with mineral overtones. Medium-full palate, fresh acidity. Slightly firm finish. Food: Wine becomes sweet & oily at finish”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Clean, green and bright. Full fruit palate with hints of gooseberry and lime on the finish. Well balanced acid finishing with freshness. Acid is toned down and the wine becomes more balanced with the Asparagus and Mushroom Risotto Dish.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Slightly creamy mineral nose, light, herbal, floral grapefruit on palate. Dry finish.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Racey mineral aromas on the nose complexing with attractive dried herb characters, the palate shows wonderful savoury/mineral notes with those herbal elements adding interest. Food accentuates the underlying primary fruit characters in the wine.”
The Sauvignon Blanc Wines were judged with
Presented by chef Michael Manners
Ingredients
Method
Mike de Garis, Second Term Panellist 2019 Competition
“Grassy, tropical, broad, lacks flesh, moreish. Steely, lacks flesh, moreish, soft. Food: fills the palate out, moreish, reasonable match.”