Toni Paterson, First Term Panellist 2020 Competition
“Strong nutty oak tones on the nose along with subtle lemony fruit. Deliciously lemony on the palate with accents of grapefruit and fresh cream.”
Jennifer Docherty, First Term Panellist 2020 Competition
“A fine nose with toasty reduction, oak, grapefruit and green apple. Long on the palate with racy acidity. Excludes elegance and finesse. One to enjoy at all times even with rillette.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Lovely toasty, creamy aromas with hints of mango and white peach that follow through to the palate. Well integrated oak with great supporting acidity. A great dish match as the wine becomes more creamy.”
Sam Kurtz, First Term Panellist 2020 Competition
“Pale to medium straw, roast nut, lemon, flint, gun smoke, hint of butter / buttermilk, relatively complex, medium bodied, creamy texture.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Aromas of sweet vanilla oak, stone fruit, melons and grapefruit, a wine of structure and power, well balanced however, long acid.”
The Medium Bodied Dry White Wines were judged with
Presented by chef Michael Manners
Ingredients
Poached Chicken:
Method
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Intense bouquet of grilled toast and cashew. The palate is powerful and rich with evident toasty complexity underpinned by grapefruit acidity. The wine is largely unchanged when paired with the dish.”