Champagne Duperrey Brut 2012

Stephen Wong, Second Term Panellist 2019 Competition

“Savoury, developed character here, subtle toasty notes on the nose leading to a tight, savoury palate. Lacking a bit of freshness and generosity here - this is a saline, austere style, showing aged complexity now. A bit better with the food, as it brings the acidity into sharper relief and lending the wine some freshness, albeit briefly, before the oxidative notes take over again.”

Andrea Pritzker, Third Term Panellist 2019 Competition

“Oyster-shell, sea-spray, chalky aromas. Opens lean and linear with a well-integrated creamy mousse and a mineral edge leading to the finish. When paired with the hashbrown the wine appears more fresh and fruit-driven.”

Warren Gibson, First Term Chairman of Judges, Eleventh Term Panellist 2019 Competition

“Lifted, pure and attractive with some complexity but still very fresh. Some slight cheesiness coming through on the palate. This is amplified with the dish”

Corey Ryan, Second Term Panellist 2019 Competition

“Restrained aromas, complex mealy and grapefruit aromas, chewy textured robust and mealy. Good vibrancy texture and acidity. Robust flavours, crisp acidity, chewy, finishing dry with freshness and vitality. The crisp acidity of the wine cuts through the apple-potato weight and oil. The sour-cream sauce characters are promoted by the wine, the wine and food are well matched, each lifted different attributes. The crisp acidity of the wine ensures the mouthfeel finishes refreshed.”

Stuart James Halliday, Fourth Term Panellist 2019 Competition

“More full bodied style, nuts and buttered toast, a real richness on the palate with a creamy finish, long and lingering, ”

Susan Bastian, Fifth Term Panellist 2019 Competition

“Pale yellow straw. Delicate nut and hay like aroma characters. Sherbet like citrus notes on palate with toasty background. The wine was a bit better at cutting through the texture of dish.”

Mark Robertson, Eighth Term Panellist 2019 Competition

“Neutral, lacking fruit. Aged toasty base wine, good acid line and structure just lacks any complexing from yeast artefact. With Food ? not sure saffron works ? too close to stuck ferment characters and with a neutral wine like this ends up being the dominant flavour.”