Martin Moran, Second Term Panellist 2019 Competition
“Zippy fresh wine with passionfruit and lemon character that is so tangly it rather dominates the food match”
Martin Williams, Fourth Term Panellist 2019 Competition
“Very pale. Green apple, gooseberry and slight mineral aromas. Tidy palate, lively acidity and decent length. Persistent finish. Food: Good combination, although wine becomes a little simple and sweet at the finish.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Clean bright herbal notes with lovely lemon zest on the finish. Subtle citrus notes on the palate work in well with the acid and fruit structure. A lovely box hedge flavour is on the finish. A great match with the Asparagus and Mushroom Risotto as the creaminess of the risotto marries in beautifully with the wine.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Pale yellow. Restrained, floral, lightly herbal nose, crisp green gooseberry and herbal green melon on palate finishing long and mineral.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Wonderful pale green colour. Dried herb, thyme and mineral aromas on the nose. A complex palate with a pleasing savoury edge. This more savoury style improved with food which accentuated the underlying fruit notes 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
“Steely, green capsicum, lemon citrus. Green and very steely, phenolic and hard. Food: makes the palate more acidic, adds to flavour.”