Extra Brut Premier Cru NV

Stephen Wong, Second Term Panellist 2019 Competition

“Ripe apple and delicate floral/mineral notes on the nose. Subtle smoky lees-ageing influence as well. Elegant, fresh and sustained, slightly drier than the norm - a refined style. More minerality emerged with the dish, highlighting the refinement of the wine.”

Andrea Pritzker, Third Term Panellist 2019 Competition

“Subtle citrus and mineral notes with hints of toast on the bouquet. Clean, crisp and mineral driven with very good persistence. The wine appears drier and more chalky when paired with the hashbrown.”

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

“Nutty and complex. Very attractive. Palate is expressive and with good length. Lacking some concentration. A good match with the dish. Savoury flavours linger”

Corey Ryan, Second Term Panellist 2019 Competition

“Lifted vibrant mealy complex wine with excellent freshness and vibrancy. Chewy acidity, rounded mid palate, fine acid and well balance. The match works well, the sour-cream cuts the acidity, the sour-cream promotes the textured palate. The complexity of the wines aromas and palate flavours and promoted with the potato-apple dish.”

Stuart James Halliday, Fourth Term Panellist 2019 Competition

“Bright and fresh, lively green apple, juicy crunchy acidity. A fine bead, with a creamy mouthfeel. Acid profile in the wine works really well apple and potato hash brown”

Susan Bastian, Fifth Term Panellist 2019 Competition

“Pale yellow straw. Delicate citrus hints, dried fruit and nuts. Bright searing crisp acidity. ”

Mark Robertson, Eighth Term Panellist 2019 Competition

“Darker Browns. Smashed Tartrate, dirty aroma. Toast and a little Aldehyde poking through. Coarse acid, no creaminess and some green blunt flavours. Clumsy. With Food ? Better, aroma that is funky works. Carries/helps food mix. Surprising length here as well.”