Toni Paterson, First Term Panellist 2020 Competition
“Ripe mulberry and blackberry aromas. Juicy and supple with ripe red and black fruit. The wine matched the food very well due to the suppleness of the palate, and the integrity and brightness of the food.”
Jennifer Docherty, First Term Panellist 2020 Competition
“Depth on nose, brambly with a balanced use of oak adding clove and vanilla spice. Velvety tannins with bright acidity and a black fruited finish. This wine ticks all the boxes and if the price is right, it would be a safe bet for any occasion. The fruit component in this wine added complexity to the richness of the dish.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Big ripe peppery notes on the nose through to the palate. Rich ripe round berry fruit flavours on the palate with well integrated fruit and oak. Great tannin balance with a berry fruit dominated finish. Dish makes this wine big round and fruit driven.”
Sam Kurtz, First Term Panellist 2020 Competition
“Full crimson red, plum, salami, spice, vanilla bean, concocted, full bodied, moderately oaky, planky, food made the wine look more simple and commercial.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Uplifted dark red fruit notes, cassis, black pepper and dark plum, structured firm tannins on the palate, the food brings out a lovely sweetness to the wine that was initially missing.”
The Fuller Bodied Dry Red Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Method
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Fragrant bouquet of blackberry jam and freshly cracked pepper. Bright, vibrant and fruit pure with a bright core of blackberry and supple tannins. The wine was even brighter in fruit and more supple in mouthfeel with the dish.”