Toni Paterson, First Term Panellist 2020 Competition
“Bright cherry juice aromas. Hints of chinotto and mixed spice. The palate has lovely softness and balance. I enjoy the coolness of this wine. The wine has the perfect intensity and body for the food. And the food definitely bought out its best.”
Jennifer Docherty, First Term Panellist 2020 Competition
“An intense and concentrated wine of high quality. Cigar box and blackcurrant fruit make this a classic Cabernet Sauvignon. Has fine grained tannins and mouth-watering acidity. Can drink now but would benefit from more time in bottle. Drink with protein.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Clean black current notes on the nose through to the palate. Tight acid and tannin with a generous clove and blueberry palate. Drying fruit and oak tannins to finish. A good match with this dish.”
Sam Kurtz, First Term Panellist 2020 Competition
“Medium red, blackberry, olive, leaf, medium weight, savoury tannins.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Showing some herbal minty notes on the nose, with cassis and eucalyptus overtones coming through. Firm tannins, drying in the mouth.”
The Medium Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Very menthol blackberry infused bouquet unfolds to reveal a bold palate showing generous cassis notes and plentiful tannins. The wine appears dry and less fruity when paired with the duck dish.”