Martin Moran, Second Term Panellist 2019 Competition
“There?s plenty of blackberry fruit here mixed up with creamy and spicy notes derived from oak that seems richer and longer with the food.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Deep cherry. Pure cherry-plum fruit, vanilla oak overtones. Sweet, juicy dark fruits. Fleshy palate, rather fresh acidity and fine-grained tannins. Food: The juicy fruit flavours and gentle tannins are well complemented by the sauce and meat.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Rich ripe berry fruit on the nose and palate. Great texture with hints of cherry like characters on the palate. Hints of lovely smokey oak linger on the finish. A great match as the Venison loin and gravy work in well with the fruit sweetness and tannins.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Cherry and rhubarb nose. Med-full, dry soft tannins, juicy crunchy cherry, lightly rhubarb palate. Dry ripe finish. Long.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“A wine from the riper end of the spectrum, attractive dark cherry, leathery aromas on the nose complexing with hints of exotic spice. A rich palate with complex primary fruit and earthy characters. A powerful wine with great length and presence, lovely line of tannin right through the palate.”
The Pinot Noir Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Shallot gravy
Method
Mike de Garis, Second Term Panellist 2019 Competition
“Forest floor, savoury, spice, slight strawberry. Similar to nose, slightly warm alcohol, but with flavour. Food : goes with the dish, doesn?t enhance and doesn?t take away from the flavours”