Toni Paterson, First Term Panellist 2020 Competition
“This wine is quite sulfidic on the first look, but after some air, the sulfides largely blow off. Faint hints of roasted meat. Although the wine does look good with the food, the wine is quite youthful, and the acidity is a little too prominent.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Fragrant lifted fruit on the nose with fine velvety tannins and mouth-watering acidity. Elegant in style and meant for drinking while the wine is youthful and vibrant.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Black olive and spice notes on the nose following through to the palate. Hints of black pepper and clove married in with ripe grainy tannins and well integrated oak. A great match with this dish as the grainy tannins soften.”
Sam Kurtz, First Term Panellist 2020 Competition
“Medium crimson, youthful, fruitcake, plum, spice, medium bodied, slightly young and raw tannins.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Structured, more substantial wine, firm tannins, drying with a nice component of ripe fruit coming through the core of the palate.”
The Medium Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Brooding nose of blackberry jam. Sweetly fruited but slightly dense compact palate. The wine remained unchanged when paired with food.”