Toni Paterson, First Term Panellist 2020 Competition
“Intensely aromatic with vanilla pod and cherry notes. Dark cherry and blackberry flavours prevail on the palate. While the wine is fleshy and opulent, it is too powerful with the food.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Vanilla oak, mulberry with searing acidity. Round smooth velvety tannins. Quite appealing. A wine that could age and develop in bottle. Complements the duck, smooths everything out and makes the flavours pop on the palate.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Ripe black pepper and plum aromas with a lovely earthy, gamey filled palate. hints of inky beetroot and ripe tannins balance this wine with lovely integrated oak.”
Sam Kurtz, First Term Panellist 2020 Competition
“Full red with crimson, plum, spice, prune, vanilla, toast, medium bodied, moderately firm tannins.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Dark fruits, black pepper and spice, pleasant vanilla oak notes, medium tannins, firm but well integrated.”
The Medium Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Vibrant mulberry fruit aromas are echoed on the palate. Fresh, bright and fruit pure showing excellent intensity of mulberry and blackberry and a supple mouthfeel. The wine’s mulberry fruit notes were highlighted when paired with the dish.”