Martin Moran, Second Term Panellist 2019 Competition
“A fine cabernet just starting to add savoury notes to its youthful black fruit and hint of mint that seems younger and richer with food.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Deep garnet. Earthy, mint-chocolate. Mid-weight, firm dry tannins and fresh acid finish. Food: quite good with the mole in the dish.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Slight green cane characters on the nose through to the palate. Firm chewy tannins with a slightly gamey leathery finish. An excellent match as the beef ribs dish makes this wine come alive. The fruit and tannin structure give the wine great length.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Deep dark red. Peppery, pencil graphite, cassis nose. Full, dry, soft juicy tannins, pencil graphite, red pepper, juicy mid-palate weight and concentration. Dry ripe finish. Long. Relatively neutral mutually between both wine and food.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Really attractive dusty aromas with black fruits and tobacco leaf. Complex palate with those same primary fruits complexed with tobacco and restrained oak influences it has a fine grained tannic finish which works exceptionally with food.”
The Fuller Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Beef Ribs
Method
Ribs
Mike de Garis, Second Term Panellist 2019 Competition
“Bn edge. Lacks punch, toasty, nutty oak. Cherry cheer, donut, hard edge, gritty tannins. Food : doesn?t work at all ? brings the tannins to the fore.”