Clover Hill Cuvee Rose NV

Stephen Wong, Second Term Panellist 2019 Competition

“Rhubarb, strawberry and cream-styled Ros?. Pale, with delicacy and an elegant quietness. Finishes with some silky, creaminess and subtlety. Not a blockbuster. A reasonable match with the dish although the saffron does highlight the ros? component.”

Andrea Pritzker, Third Term Panellist 2019 Competition

“Attractive pale pink hue with a fine bead. Delicate red fruit aromas unfold to reveal a surprisingly powerful, concentrated palate with a creamy mousse, great drive and persistence. The hashbrown pairing diminishes both the delicacy and complexity of the wine.”

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

“Salmon hue. Fresh, very effervescent. Relatively simple and short on the palate. The palate is exposed by the dish. Lacking length and concentration”

Corey Ryan, Second Term Panellist 2019 Competition

“Perfumed vibrant wine, spice and hints of strawberry. Simple fleshy rounded wine, finishing clean, fine and precise. The wine and food don?t pair well. The palate is broadened by the sour-cream. Too much fruit sweetness on the mid palate of the wines.”

Stuart James Halliday, Fourth Term Panellist 2019 Competition

“Like salmon blush in colour, red fruit aromas of strawberry, a more savoury flavour profile, drying on the palate, rounded, but finishing clean”

Susan Bastian, Fifth Term Panellist 2019 Competition

“Pale salmon pink. Delicate cut red apple and red fruits. Lively palate with hints of red fruits. The sweeter red fruits went better with this dish.”

Mark Robertson, Eighth Term Panellist 2019 Competition

“Attractive salmon pinks. Neutral nose ? no real life or life. Hint of rose petal on a very simple palate. Grainy tight acid. Simple wine. With Food ? wine disappears/overwhelmed by the food. Burnt onion is the dominant character.”