Toni Paterson, First Term Panellist 2020 Competition
“Dark cherry and mulberry aromatics. Great flavour intensity and expression. I enjoy the fresh, balancing acidity. The wine does go nicely with the food – it just needs a little time in bottle beforehand. Though if drinking young, it needs decanting well before serving.”
Jennifer Docherty, First Term Panellist 2020 Competition
“An intense and concentrated oaked dry red wine with aromas of raspberry leaf, red plums and mulberries. Firm and structured with racy acidity. Has a smokiness to it that congers up the fragrant slightly green coffee bean smell of a light bodied cigar.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Elegant black berry nose with lovely lifted notes on the palate. Good acid and tannin frame work with hints of spice and pepper on the palate. Fruit tannins are firm but in balance. A good match with this dish as the tannins soften out and the wine opens up.”
Sam Kurtz, First Term Panellist 2020 Competition
“Medium red, blackcurrant, leafy, pyrazine, medium weight, slightly green and stalky.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Spiced red fruit, lovely fruit and oak integration, nice palate weight, good tannin structure.”
The Medium Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Brooding blackcurrant aromas with hints of mint. Fresh and vibrant with lively intensity and a firm backbone of drying tannins. The wine appeared unchanged when paired with the duck.”