Andrea Pritzker, Third Term Panellist 2019 Competition
“Deep straw hue. Toasty slightly developed nose of buttered toast and ripe peach. Big and rich with generous peach and buttery notes. Falls away slightly toward the finish. When paired with the duck the wine appeared sour-edged and the oak overly apparent.”
Warren Gibson, First Term Chairman of Judges, Eleventh Term Panellist 2019 Competition
“A forward nose with ripe fruit and some volatile notes showing through. Quite a broad style with a lack of freshness on the finish. Some volatile notes accentuated by the dish”
Corey Ryan, Second Term Panellist 2019 Competition
“Reductive thiol aromas dominate the wine. The palate is rich and rounded with good intensity. The acid is well balanced running the length of the palate. The pairing did not work well. The dish promoting the reductive undertones of the wine. Though the good acidity contained the oily duck texture well.”
Stuart James Halliday, Fourth Term Panellist 2019 Competition
“Big and bold, toasty oak, interwoven with great acidity and freshness, full bodied style, stone fruit and melon, finishing with some lovely juicy grapefruit characteristics”
Susan Bastian, Fifth Term Panellist 2019 Competition
“Bright mid-yellow gold. Nutty, gun flint, vanilla bean ice cream. This all follows onto the palate, which is silky and finishes with lots of fruit, nutmeg and cashew nut flavours. This match is pretty good but it exacerbates some more musty aromas.”
Mark Robertson, Eighth Term Panellist 2019 Competition
“Deeply coloured/golden. Malo dominant nose and palate. Some good oak integration and still retains an tight acid line which helps. Just a little too toasty, Malo and stewed. With Food ? actually this works. Malo and suppressed oak is assisted with food. Still malo but does not feel broad or out of balance.”
The Fuller Bodied Dry White Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Pumpkin
Method
Stephen Wong, Second Term Panellist 2019 Competition
“Layered, smoky flinty reduction with a softer powdery floral note. The palate has a zingy acid line, quite a tight finish despite being full-bodied. Very young, a bit unforgivingly zesty at this stage but it should open up in time. Long, mouth-watering, dry. This improves with the dish and gains more breadth and generosity. Nonetheless, it is a tight, elegant and linear style.”