Martin Moran, Second Term Panellist 2019 Competition
“Attractive modern elegant succulent black fruits and supple palate that works well but doesn?t change much with food”
Martin Williams, Fourth Term Panellist 2019 Competition
“Bright crimson. Ripe cherry/raspberry fruit, clean vanilla oak. Round, supple palate, bright fruit and rose-petal flavours. Fine tannins, very vibrant style. Food: wine becomes a bit one-dimensional. Needs some age.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Ripe round fruit with a touch of black berry coming though. A hint of leather and gamey add to the flavours of the mid palate. A great match as the wines fruit flavours on the mid palate become more pronounced.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Med-deep red. Spicy, dried herbs, strawberry and raspberry nose. Med-full, dry, ripe redberries tinged with dried thyme and rosemary, light soft tannins. Dry soft red fruit finish. Long. Fairly neutral mutual impact on the pairing.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Bright deep crimson colour. Attractive nose with spicy plum sauce and hints of candied plum. Lovely ripe palate with great length and an explosion of flavour on the back palate. Low tannins but has good complexity which pairs well with food.”
The Medium Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
For the best result, this recipe requires sous-vide set up and preparation 1 day ahead.
Mike de Garis, Second Term Panellist 2019 Competition
“Pretty, slight confected style with raspberry & cherry spice, toasty oak. Juicy raspberry fruit up front, slight hollow, but with good flavour length, softish tannins, moreish. Food : more moreishness and flavour length.”