Bree Boskov, First Term Panellist 2020 Competition
“Deep inky purple in colour. The nose is ripe with blackcurrant candy, blackberry compote, mint and chocolate. The palate is dry with glycerol richness and warm alcohol heat over the concentrated ripe jammy fruit flavours, liquorice and mint and chewy cedary tannins. The richness of the meat brings the black fruit to the fore and diminishes the chewy tannins and alcohol heat, a good match!”
Emma Jenkins, First Term Panellist 2020 Competition
“Quite a shy nose, some classic cab perfume but not overt in any aspect, quite tight and dry on the palate, lacks a bit of fruit concentration. The food helps fill some gaps and they work quite well together.”
Martin Williams, Fifth Term Panellist 2020 Competition
“Deep cherry-crimson. Toasty oak, smoky/meaty aromas. Tough and chunky palate. Hard tannin finish. With food: Ok combination with the beef.”
Bryan Currie, Second Term Panellist 2020 Competition
“Deep red, vanillin black fruit nose, intense chocolate and red plum palate, firm tannins and acidity, softens by the dish, acidity still pokes out.”
Susan Bastian, Sixth Term Panellist 2020 Competition
“Very deep garnet. Delicate dark berries some floral notes and mint. Plum skin and firm tannin. The fennel overpowers this wine.”
Mike de Garis, Third Term Panellist 2020 Competition
“Choc-mint, toast and dark chocolate, nutty oak. Cherry spice, nutty oak, very moreish with long flavours, gritty tannins. Food: doesn’t work – thins out the palate and makes the oak more drying.”
The Fuller Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Warren Gibson, Second Term Chairman of Judges, Twelfth Term Panellist 2020 Competition
“Fresh, greener notes. Some eucalyptus notes. Very minty on the palate. Massive tannins. Dry and extracted. Some modification with wagyu and a general good match with flavour profile.”