Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Charry, vanillin toast aromas with hints of dried herbs and black cherry. Plush palate with super-ripe black cherry fruit, showing good length and persistence. The wine appears hot and drying when paired with the dish.”
Toni Paterson, First Term Panellist 2020 Competition
“Gorgeous fruit with savoury, nutty oak. Attractive sweet fruit on the mid-palate. Balanced and flavoursome. The oak is completely mopped up by the food, and the palate looks brighter and more complete.”
Bree Boskov, First Term Panellist 2020 Competition
“Dark cherry and salt licorice with charry oak and notes of reduction that clip the palate. The fruit on the palate is a little stewed and liquered and warm. The fruit and spice of the wine stand up to the meaty richness of the dish, and the tannins and alcohol soften with the richness of the dish.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Toasty with cigar box on the nose and brambly fruit on the palate. Bracing acidity with velvety tannins. Fragrant with dried herbs on the finish. One to have with a light cigar, if you were so inclined.”
Emma Jenkins, First Term Panellist 2020 Competition
“Oak stands out on the nose, some exotic dark cherry liqueur notes behind, the palate has rich fruit but the acid/tannins compete somewhat and it’s a little drying on the finish. The latter element was improved with the food but overall the match was not especially exciting.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“A big rich ripe nose with cranberry and violet like notes on the palate. Noticeable oak with firm fruit tannins to finish. Slight savoury/musk characters come through on the finish giving the wine a lovely bright lift. A good match as this dish makes the wine more integrated.”
Martin Williams, Fifth Term Panellist 2020 Competition
“Deep ruby/cherry. Bright vanilla/spice oak overlays ripe cherry and dark berry aromas. Hints of coffee, orange peel and new leather. Toasty oak prominent. Cherry fruit, sour-drop acid, fine structural tannins at finish.”
Bryan Currie, Second Term Panellist 2020 Competition
“Medium red, toasty and charry oak nose, charry oak on the palate dominates, oak again dominates the dish, although is softened by it.”
Sam Kurtz, First Term Panellist 2020 Competition
“Light to medium red, slight crimson, smokey, struck match, gun flint, dark cherry, spice, cedar, medium plus weight, great length.”
Mike de Garis, Third Term Panellist 2020 Competition
“Darker colour. Savoury with slight reduction, bacony toast, nutty oak. SOP, drying oak and fruit tannins – too dry reddish in style. Food: stays the same, moreish.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Slight herbal, medicinal note on the nose, dried herbs, but a slight awkward bitter profile on the palate where the fruit seems to fall away.”
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
“A greener spectrum on the nose. Herbal. Reduced on the nose with some hardness carrying through on the palate. Some synergy with the dish. ”