Martin Moran, Second Term Panellist 2019 Competition
“Plenty of red cherry and loganberry fruit here combined with a palate with good structure and weight that is perfectly matched to the dish even if it doesn?t change too much.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Very deep cherry-plum. Dark purple fruit aromas, touch blackstrap/oily. Rich velvety palate, dark fruits and forest-floor. Moderate acid, firm drying tannins. Not very varietal style of Pinot Noir. Food: Liquorice flavours dominate the food.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Big rich fruit nose and palate. Silky tannins with hints of chocolate notes coming through. Rich and round with blackberry characters on the finish. A better match with the Venison loin as the flavours of the wine linger.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Spicy dark berries on nose. Med-bodied, creamy, oaky redfruit, soft tannins, juicy concentration, balanced. Dry finish.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Very bright deep crimson colour. Really attractive nose with bright primary fruit aromas of blackberry, dark cherry and plum complexed with an earthy undertone. The palate is textural, full and moreish, it has lovely weight of flavour and a nice persistence onto the back palate. This more complex style of wine married exceptionally with food.”
The Pinot Noir Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Shallot gravy
Method
Mike de Garis, Second Term Panellist 2019 Competition
“Vibrant. Sappy, whole bunch notes, savoury, strawberry. Savoury, has structure, chewy tannins with flavour line. Food : adds weight and flavour length ? moreish and tasty.”