Bree Boskov, First Term Panellist 2020 Competition
“Dark purple hue. Aromas of cassis liquor and mint. The palate is dry with cassis and tomato leaf characters and drying pouch tobacco. The dish brings the cassis sweetness forward and diminishes the tomato leaf note while still showing the note of mint and tobacco. The tannins are softened by the meat and the fresh acidity in the wine cleanses the palate. ”
Emma Jenkins, First Term Panellist 2020 Competition
“Spearmint, blackberries, plenty of oak, moderate fruit concentration but tannins tend to overrun the finish. The food helps to offset the tannins and the flavours work well but it’s still a bit drying and tight.”
Martin Williams, Fifth Term Panellist 2020 Competition
“Deep cherry-plum colour. Woodsy, soy and nut-oil characters. Restrained fruit, sour acid, firm tannins. With food: Oily flavours in the wine were ok with the beef.”
Bryan Currie, Second Term Panellist 2020 Competition
“Deep red, liquorice and blackberry nose, black fruits with sweet milk chocolate oak, the dish added richness to the wine.”
Susan Bastian, Sixth Term Panellist 2020 Competition
“Deep ruby red. Bright berry fruits and plum, hints of flowers, vanilla and spice. Rich dark fruits chocolate dipped with fine grain sandy tannin and some good fruit to finish. These have complimented eachother.”
Mike de Garis, Third Term Panellist 2020 Competition
“Slightly brown edge. Graphite and cherry spice, nutty oak, some toastiness, savoury. Savoury, sweet oak, slight donut with chalky yet full flavoured tannins, moreish. Food: has enhanced the oakiness and given more flavour.”
The Fuller Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Warren Gibson, Second Term Chairman of Judges, Twelfth Term Panellist 2020 Competition
“Some colour advancement. Very lifted with some cassis and mint on the nose. Excellent palate. Lighter on its feet than most. A good match with the dish. Some sweetness arrives on the palate.”