Bree Boskov, First Term Panellist 2020 Competition
“Developed autolytic and slight aldehydic note of dried apple fruit and toasty oak. Dry palate with rich apple compote and peel notes with savory baked bread and baking spice characters. Long length with persistent bead and drying phenolics. The weight of the dish pairs well with rich autolytic and slightly aldehydic dried apple fruit making a lovely mouthful. The slightly oaky notes and nutmeg gives complexity to both wine and food.”
Emma Jenkins, First Term Panellist 2020 Competition
“Complex nose showing rich autolysis notes of brioche, mushroom and apple skin, palate is attractive, textural, layered with good use of phenolics and a fresh vein of acidity driving the finish. Matches fairly well with the dish but just get a little lost with it too.”
Martin Williams, Fifth Term Panellist 2020 Competition
“Bright lemon-straw colour. Almond-chalk autolysis, subtle lemony fruit. Light palate, plenty of yeasty flavours. Clean acidity, well-defined finish. With food: good combination, savoury elements of wine match cheesy/earthy flavours of food.”
Bryan Currie, Second Term Panellist 2020 Competition
“Straw yellow, toasty lemon pith nose, clean and crisp, lemon rind and bread palate, long cleansing acidity.”
Susan Bastian, Sixth Term Panellist 2020 Competition
“Mid yellow gold. Persistent bead. Lovely notes of grapefruit, honey and toasted nuts. Excellent fresh acid and nutty notes finishing crisp and dry. A delightful wine and wine and food combination.”
Mike de Garis, Third Term Panellist 2020 Competition
“Developed colour. Brioche and toast, lacks freshness, but has character, melon/strawberry. SOP, good flavour line, balanced Residual Sugar and moreish acidity. Food: has added to palate length and flavour whilst keeping the palate fresh, clean and moreish.”
The Sparkling Wines were judged with
Presented by chef Michael Manners
Ingredients
Crepe batter:
Method
Warren Gibson, Second Term Chairman of Judges, Twelfth Term Panellist 2020 Competition
“Strong straw colour. Slightly unusual nose at first. Some nutty complexity. Some development on the palate. Lacking some freshness and complexity. Better with the dish. Flavours linger.”