Toni Paterson, First Term Panellist 2020 Competition
“Cherry pie and vanilla aromatics. The palate is highly intense with succulent, fleshy berry fruit. The acid balance of the wine allows it to pair well with the food.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Bright fragrant nose almost perfumed which leads into a structured palate with brisk acidity. Think crisp fruit, plums and berries with bite. Long in length with balanced oak. The wine overpowers the duck somewhat.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Ripe blueberry and cinnaman notes on the nose with a big, sweet plum fruit taste on the mid palate. Drying tannins are on the finsh with lifted acid. Wine stays sweet with this dish but tannins not so obvious.”
Sam Kurtz, First Term Panellist 2020 Competition
“Medium depth crimson red, fragrant, raspberry, liquorice, spice, medium bodied, soft with quite sweet tannins.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Lush ripe raspberry notes on the nose, crunchy bright fruit, with a lovely firm tannic backbone running through the length of the wine.”
The Medium Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Vibrant red berry, juicy fruit intensity with hints of peppery spice. Juicy and ripe showing a core of fresh blackberry fruit and ample tannins in support. The dish accentuated the juicy blackberry and peppery spice in the wine.”