Andrea Pritzker, Third Term Panellist 2019 Competition
“Pale rose-petal pink. Opens with aromas of fresh-picked strawberries. Bright and lively ? just off-dry with well-defined strawberry notes lingering to the finish. When paired with the beetroot the wine appeared slightly spicier and more complex.”
Warren Gibson, First Term Chairman of Judges, Eleventh Term Panellist 2019 Competition
“Complex, fresh and pure. Well balanced. Savoury. Attractive. A good balance with the goat?s cheese dish. Long and savoury flavours persist. Some residual sugar apparent.”
Corey Ryan, Second Term Panellist 2019 Competition
“Dull pink / salmon colour. Lifted bright red fruits flinty wine juicy soft rounded palate ? riverstone mouthfeel. Generous flavours, good length finishes dry. The pairing works well. The crispness of the wine give the palate a good acid line, holding the goats cheese and beetroot flavours. A very good match.”
Stuart James Halliday, Fourth Term Panellist 2019 Competition
“Juicy crunchy acid profile, soft clean fruit, elegant, crisp and dry”
Susan Bastian, Fifth Term Panellist 2019 Competition
“Pale pink. Delicate citrus sorbet and green strawberries. Bright acid, some pleasing red fruit. Makes the wine slightly bitter.”
Mark Robertson, Eighth Term Panellist 2019 Competition
“Lighter appealing colour. Green bean aroma, floral but not reliant on red fruits. Very clean and direct. Strong flavours that are Sauvignon Blanc like and a nicely weighted tannin finishes the wine nicely. Gives it presence. With Food ? greenness dominates.”
The Rosé Wines were judged with
Presented by chef Michael Manners
Ingredients
Method
Stephen Wong, Second Term Panellist 2019 Competition
“Delicate floral aromas, with very light, crunchy pear and pink grapefruit flavours. The palate is light, softly crisp and dry. With the dish, it becomes a bit tight and sour”