Bree Boskov, First Term Panellist 2020 Competition
“Pale pink hue. Shy aromatics of red berry fruits. Dry palate with warm alcohol heat, cranberry and raspberry leaf notes. The richness and lively spices of the dish dulled the red berry fruits on the palate and gave them a slightly confected tone.”
Emma Jenkins, First Term Panellist 2020 Competition
“Juicy ripe berry fruit and a touch of ripe pears, a delicate palate, just off-dry, lacks a little fruit concentration towards the finish. This is exacerbated by the food match.”
Martin Williams, Fifth Term Panellist 2020 Competition
“Pale salmon-pink colour. Fine savoury, slightly woodsy/dried rose-petal aromas. Clean, fresh palate; balanced acidity, slightly firm finish. With food: Good combination – all the woodsy flavours in the wine merge well with the rich food flavours.”
Bryan Currie, Second Term Panellist 2020 Competition
“Salmon, red berry nose, with delicate fruit on the palate, finishes with phenolic grip, good length and persistence. Fruit lift from the tagine spice and enough length for the richness of the dish.”
Susan Bastian, Sixth Term Panellist 2020 Competition
“Pale-mid rose pink. Quite intense fruity strawberry sherbet. Good fruit concentration, firm acid, reasonable length of flavour. Weight and flavours between food and wine were well matched.”
Mike de Garis, Third Term Panellist 2020 Competition
“Pale pink. More savoury notes with some lifted red berry notes, some chalkiness. Savoury up front, donut with unbalanced Residual Sugars coming to the fore, moreish. Food: semi covers the Residual Sugar, whilst adding to the flavour line, still moreish.”
The Rosé Wines were judged with
Presented by chef Michael Manners
Ingredients
Method
Warren Gibson, Second Term Chairman of Judges, Twelfth Term Panellist 2020 Competition
“Attractive salmon colour. Fresh fruit. Pure. Palate shows freshness and balance. Nice length. A good balance of flavours with the dish. Long and fresh on the palate with the flavours not competing. ”