Andrea Pritzker, Third Term Panellist 2019 Competition
“Fragrant red cherry aromas. Juicy bright red cherry, buoyant and lively with excellent freshness and fine-grained tannins. The venison dish brought out an attractive smoky complexity to the wine.”
Warren Gibson, First Term Chairman of Judges, Eleventh Term Panellist 2019 Competition
“Slightly green edged and minty. Lacking some charm. Colour showing some brown. Aged and tired palate. A surprise is that the dish works well with the wine. Some nice synergy”
Corey Ryan, Second Term Panellist 2019 Competition
“Lifted red fruits and complex reductive aromas. Mid weight chewy sweet fleshy wine good intensity slaty acidity and tannins. Mouth-filling, robust wine. The pairing is disjointed, the wine is red fruited without much else being promoted with the food. The acidity provides a freshness and flintiness the to the mouthfeel.”
Stuart James Halliday, Fourth Term Panellist 2019 Competition
“Extremely expressive in the glass, with sour black cherry, juicy acidity, crunchy and clean, lovely food wine, compliments the seared venison loin with shallot reduction”
Susan Bastian, Fifth Term Panellist 2019 Competition
“Mid cherry red with slight terracotta tints. Quite a rich nose of cranberry spice and charry toast. Silky mouthfeel with lovely red fruits, caramel and earth. Good length. The wine and food brings out some cherry stone and slightly earthy burnt notes.”
Mark Robertson, Eighth Term Panellist 2019 Competition
“Limpid see through colour with brown tints a worry. Dusty subdued nose with liquorice/aldehyde drive. Mean tight Tamarillo palate that doesn?t work. Bitter. With Food ? No presence. Very subdued.”
The Pinot Noir Wines were judged with
Presented by chef Marcell Kustos
Ingredients
Shallot gravy
Method
Stephen Wong, Second Term Panellist 2019 Competition
“Light and crunchy, with some herbal tea notes and delicate flavour framed by chalky tannins. The herbal notes are less obvious with the dish but not imperceptible. The palate gains weight, however.”