Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Savoury, red currant aromas with hints of charry oak unfold to reveal a supple, round palate showing bright red cherry notes. Finishes charry with the oak slightly dominating the fruit. The oak still dominates the palate even when paired with food.”
Toni Paterson, First Term Panellist 2020 Competition
“Fabulously expressive with poised fruit and quality oak. The palate is taut and tensioned with moderate flavour and bright acidity. The food has moderated the acidity though the wine does not have enough weight for this dish.”
Bree Boskov, First Term Panellist 2020 Competition
“Simple red fruit nose with notes of reduction. Palate is similar with reduction dominating and clipping fruit and drying out the palate. Baking spice and some sappy notes along with the meaty reductive element come to the fore when food is introduced, a large improvement.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Alluring fragrant nose with clove spice and ripe strawberry fruit. Intense in flavour. Polished and assertive in its quality. A wine that can be enjoyed right now or left to age for 3-5 years. Can be gifted to a Pinot Noir lover.”
Emma Jenkins, First Term Panellist 2020 Competition
“Paler colour, creamy red/black fruits, Campari and vanilla/spice, a sweet-fruited palate with quite firm, drying tannins. A little clumsy but richer style will find fans. Didn’t meld especially well with the food.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“A smokey slightly nutty nose follows through to a berry fruit palate with hints of tannin and fine acid. A better match with this dish as the wine develops more texture.”
Martin Williams, Fifth Term Panellist 2020 Competition
“Light ruby colour. Light, fresh strawberry fruit, hints of fresh earth and vanilla spice. Lively palate, sweet fruit and oak, good persistence. Fine tannins at finish.”
Bryan Currie, Second Term Panellist 2020 Competition
“Mid red, earthy fruit nose, delicate spice and length, nutty oak tannin leads to a drying finish, the dish softens the tannins somewhat”
Sam Kurtz, First Term Panellist 2020 Competition
“Pale to light brick red, very toasty, high char, smokey, some attractive red fruits and gamey notes underlying, light to medium weight, slightly to dominant oak, attractive charry length.”
Mike de Garis, Third Term Panellist 2020 Competition
“Pale colour. Lacks fruit purity and freshness, dried herbs, green edge. SOP, extracted and drying. Food: tannins not as extracted.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“A more savoury style, but with great structure, good acidity, cleansing to the palate.”
The Pinot Noir Wines were judged with
Presented by chef Michael Manners
Ingredients
Method
Warren Gibson, Second Term Chairman of Judges, Twelfth Term Panellist 2020 Competition
“Wood apparent at first impression. Riper style? Second look appears greener edged and somewhat hard. Wood is still overly apparent with the dish.”